Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley
- Extra-virgin olive oil, for liberal drizzling
- 2 tablespoons 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-pound) pieces flank steak (2-pounds total)
- 2 tablespoons 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 tablespoons chopped fresh oregano
- 2 tablespoons butter
- 1 lemon, juiced
- 6 plum tomatoes, halved
- A generous handful flat-leaf parsley, thinly sliced
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.
Recipe courtesy of Rachael Ray