Spinach-Feta Rice Pilaf, Steak with Oregano Sauce and Broiled Tomatoes with Parlsey |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
olive oil |
2 tablespoon(s) butter |
1/2 cup(s) orzo |
1 onion, finely chopped |
1 1/4 cup(s) long grain rice |
2 cup(s) chicken broth |
1 large bundle fresh spinach |
freshly grated nutmeg |
kosher salt and freshly ground black peper |
1 cup(s) feta crumbles |
2 1-pound pieces flank steak |
2 tablespoon(s) olive oil |
4 clove(s) garlic, finely chopped |
1 large shallot, finely chopped |
1 red chile pepper, chopped |
2 tablespoon(s) chopped fresh oregano |
2 tablespoon(s) butter |
1 lemon, juiced |
6 plum tomatoes |
generous handful flat-leaf parsley, thinly sliced |
Directions:
1. For the rice:
2. 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.
3. Preheat the broiler.
4. For the beef:
5. 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.
6. 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.
7. For the rice:
8. 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.
9. For the tomatoes:
10. 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.
11. 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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