NY Strip with Creamy Parmesan Orzo, Marinated Balsamic Tomatoes & Lemon Arugula Ingredients NY Strip * 2–3 lb NY strip steaks (or individual NY strips) * Coarse sea salt, to taste * Fresh cracked black pepper, to taste * 2 tbsp butter * 4 cloves garlic, lightly crushed Creamy Parmesan Orzo * 1 lb (454 g) orzo * 1 white onion, finely minced * 4 cloves garlic, minced * 2 tbsp butter * 1 tbsp extra virgin olive oil * Salt and fresh cracked black pepper, to taste * 4 cups chicken broth * 1 cup heavy cream * 1 cup freshly grated Parmesan cheese Marinated Tomato Balsamic Salad * 1 lb cherry tomatoes, halved * 1 red onion, thinly sliced * Salt and pepper, to taste * 2 tbsp extra virgin olive oil * 3 tbsp balsamic vinegar * 1 tsp dried oregano Lemon Arugula Salad * 5 oz arugula, washed and dried * Juice of 1 lemon * Extra virgin olive oil, to taste * Salt and pepper, to taste Directions Combine the cherry tomatoes, red onion, olive oil, balsamic vinegar, oregano, salt, and pepper in a bowl. Toss well and refrigerate for 30 minutes to 1 hour to allow the flavors to develop. Heat the butter and olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds. Add the orzo and toast for 2–3 minutes, stirring frequently. Pour in the chicken broth, bring to a gentle simmer, and cook until the orzo is tender and most of the liquid has been absorbed. Reduce the heat to low and stir in the heavy cream and Parmesan cheese until smooth and creamy. Taste and adjust the seasoning with salt and pepper. Season the steaks generously with salt and pepper. Heat a large oven safe skillet, such as stainless steel or cast iron, over high heat until very hot. Sear the steaks on both sides until a deep crust forms. Add the butter and crushed garlic to the pan and baste the steaks continuously for about 1 minute. Transfer the skillet to a 425°F (220°C) oven and roast for 6–8 minutes for medium-rare to medium, depending on the thickness of the steaks. Remove from the oven and let the steaks rest for 5–10 minutes before slicing. Just before serving, toss the arugula with fresh lemon juice, a drizzle of olive oil, salt, and pepper. #easydinner #cooking #recipes #familymeals #weeknightdinner - @chefsarahdevight