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Spinach-Feta Rice Pilaf, Steak with Oregano Sauce and Broiled Tomatoes with Parlsey Recipe

Spinach-Feta Rice Pilaf, Steak with Oregano Sauce and Broiled Tomatoes with Parlsey Recipe

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Spinach-Feta Rice Pilaf, Steak with Oregano Sauce and Broiled Tomatoes with Parlsey

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Ingredients:

Serving

olive oil
2 tbsp butter
1/2 cup orzo
1 onion, finely chopped
1 1/4 cup long grain rice
2 cup chicken broth
1 large bundle fresh spinach
freshly grated nutmeg
kosher salt and freshly ground black peper
1 cup feta crumbles
2 1- lb pieces flank steak
2 tbsp olive oil
4 clove garlic, finely chopped
1 large shallot, finely chopped
1 red chile pepper, chopped
2 tbsp chopped fresh oregano
2 tbsp butter
1 lemon, juiced
6 plum tomatoes
generous handful flat-leaf parsley, thinly sliced

Directions:

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	495.55 Kcal (2075 kJ)
Calories from fat	278.33 Kcal
		% Daily Value*
Total Fat	30.93g	48%
Cholesterol	146.38mg	49%
Sodium	669.47mg	28%
Potassium	883.06mg	19%
Total Carbs	14.02g	5%
Sugars	6.37g	25%
Dietary Fiber	2.72g	11%
Protein	37.8g	76%
Vitamin C	23.2mg	39%
Vitamin A	0.1mg	3%
Iron	4mg	22%
Calcium	212.9mg	21%

Amount Per 100 g
Calories	121.93 Kcal (510 kJ)
Calories from fat	68.48 Kcal
		% Daily Value*
Total Fat	7.61g	48%
Cholesterol	36.02mg	49%
Sodium	164.72mg	28%
Potassium	217.27mg	19%
Total Carbs	3.45g	5%
Sugars	1.57g	25%
Dietary Fiber	0.67g	11%
Protein	9.3g	76%
Vitamin C	5.7mg	39%
Iron	1mg	22%
Calcium	52.4mg	21%

* 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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