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Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley (Rachael Ray) Recipe

Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley (Rachael Ray) Recipe

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Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley (Rachael Ray)

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Ingredients:

Serving

extra-virgin olive oil , for liberal drizzling
2 tbsp butter
1/2 cup orzo
1 onion, finely chopped
1 1/4 cup long grain rice
2 cups chicken stock
1 large bundle farm spinach, washed and dried
freshly grated nutmeg
kosher salt and freshly ground black pepper
1 cup greek feta crumbles
2 (1-lb) pieces flank steak (2-lb total )
2 tbsp extra-virgin olive oil, plus more for coating
4 cloves garlic, finely chopped
1 large shallot, finely chopped
1 red chile pepper, chopped or sliced
2 tbsp chopped fresh oregano
2 tbsp butter
1 lemon, juiced
6 plum tomatoes, halved
a generous handful flat-leaf parsley, thinly sliced

Directions:

Steak:
Tomatoes:
For the rice: Heat a drizzle of extra-virgin olive oil and 2 tablespoons butter over medium heat in a saucepot with tight fitting lid. To the melted butter, add the orzo and lightly toast. Add the onion and cook to soften, 5 minutes. Stir in the rice and 1 1/2 cups of stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Preheat the broiler.
For the beef: Heat a cast iron griddle or a grill pan over medium-high heat. Coat flank steaks in extra-virgin olive oil and season liberally with salt and pepper. When the grill is very hot, cook the meat 10 to 12 minutes for medium-rare or 15 minutes for medium, turning occasionally.
When the meat has been cooking for about 5 minutes, start the sauce in a small saucepot over medium heat. Add 2 tablespoons extra-virgin olive oil, garlic, shallot, chile pepper, and oregano. Stir 2 to 3 minutes, and then add the butter. When the butter melts, stir in the lemon juice and remove from heat.
For the rice: Add the remaining splash of stock along with the spinach to a food processor and process to a fine chop. Stir the spinach into the rice and season with nutmeg, salt, and pepper. Cover, turn off the heat, and let stand 2 more minutes. Fluff the rice with fork and stir in the feta.
For the tomatoes: Season halved tomatoes with salt and pepper and top with parsley. Drizzle the tomatoes liberally with extra-virgin olive oil and broil 3 to 4 minutes.
Allow the meat to rest a bit then very thinly slice against the grain. Serve the sliced steak with a side of rice, a spoon of sauce over top, and a 2 tomato halves per person.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	569.46 Kcal (2384 kJ)
Calories from fat	316.73 Kcal
		% Daily Value*
Total Fat	35.19g	54%
Cholesterol	161.74mg	54%
Sodium	556.27mg	23%
Potassium	888.95mg	19%
Total Carbs	16.22g	5%
Sugars	6.97g	28%
Dietary Fiber	2.72g	11%
Protein	43.74g	87%
Vitamin C	17.8mg	30%
Vitamin A	0.1mg	3%
Iron	3.8mg	21%
Calcium	200mg	20%

Amount Per 100 g
Calories	134.69 Kcal (564 kJ)
Calories from fat	74.91 Kcal
		% Daily Value*
Total Fat	8.32g	54%
Cholesterol	38.25mg	54%
Sodium	131.57mg	23%
Potassium	210.25mg	19%
Total Carbs	3.84g	5%
Sugars	1.65g	28%
Dietary Fiber	0.64g	11%
Protein	10.35g	87%
Vitamin C	4.2mg	30%
Iron	0.9mg	21%
Calcium	47.3mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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