Flat Iron Steaks with Great Green Sauce and Nutty Roni-N-Rice (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 tablespoon extra-virgin olive oil, 1 turn of the pan |
1 tablespoon butter |
1/4 to 1/3 cup broken thin spaghetti or vermicelli pasta |
2 ounces (1/4 cup) slivered almonds |
1 cup enriched white rice |
2 cups chicken stock |
2 tablespoons chopped flat-leaf parsley |
4 (6 to 8-ounce) pieces flat iron steak, a tender but steaky, affordable cut of beef from the tip of the shoulder top blade, available from the butcher counter |
salt |
extra-virgin olive oil, for drizzling |
1 cup flat-leaf parsley |
1 shallot, coarsely chopped |
3 tablespoons capers |
6 fillets anchovies |
2 teaspoons worcestershire sauce, eyeball it |
1 tablespoon red wine vinegar |
black pepper |
2 beefsteak tomatoes, sliced |
Directions:
1. Preheat a medium saucepan over medium heat. Add oil and butter. When butter melts, toast broken pasta and nuts for 2 to 3 minutes, until lightly golden. Add rice and stock, raise heat and bring liquid to a boil. Stir rice, cover pot and reduce heat to simmer. Cook rice 18 minutes, until tender. Add parsley and fluff with fork.
2. Preheat a griddle pan or large nonstick skillet to medium-high heat. Season steaks with salt and drizzle with a little extra-virgin olive oil. When pan is very hot, add meat and cook steaks 4 minutes on each side, medium rare, up to 6 or 7 minutes on each side, medium well. Medium rare is recommended for this cut of meat, similar to a hanger steak.
3. Place parsley, shallot, capers, anchovies in a food processor and grind. Scrape herb mix into a small bowl. Stir in Worcestershire sauce and vinegar and about 1 teaspoon of coarse black pepper, 1/3 palm full.
4. To serve, place steaks alongside a serving of rice. Top steaks with 1/4 of the sauce. Garnish plate with sliced tomatoes seasoned with salt and pepper.
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