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
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
2 beefsteak tomatoes, sliced
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.
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.
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.
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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