Instructions:
- Whisk together olive oil, Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper in a shallow dish to create the marinade.
- Place the flank steak in the marinade, ensuring it is fully coated. Let stand at room temperature for 15–30 minutes. Keep chicken broth simmering gently in a separate small saucepan.
- Melt butter in a large saucepan over medium heat. Add minced shallot and cook until soft and translucent (about 3 minutes).
- Add uncooked orzo and stir constantly for 1–2 minutes until the edges are lightly golden.
- Pour in the white wine and stir until it is completely absorbed by the orzo.
- Add one ladleful (about ½ cup) of the warm broth to the orzo. Stir continuously until the liquid is almost fully absorbed. Continue adding broth, one ladleful at a time, allowing each addition to be absorbed before adding the next, for about 18–22 minutes, until the orzo is al dente.
- Once the orzo is cooked, remove from heat. Stir in the heavy cream, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper, cover, and keep warm.
- Heat a large, heavy-bottomed skillet (cast iron preferred) over high heat until smoking hot. Remove steak from marinade, patting off excess moisture.
- Sear steak for 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). Use a meat thermometer for accuracy.
- Transfer the steak to a cutting board and let it rest, tented loosely with foil, for at least 10 minutes.
- While the steak rests, stir the fresh parsley into the finished orzo.
- Slice the steak thinly against the grain. Serve immediately over the Lemon-Herb Creamy Orzo, garnished with extra Parmesan if desired.