Steak And Orzo In Tomato Oregano Sauce Recipes

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SPINACH-FETA RICE PILAF, SLICED STEAK WITH OREGANO SAUCE, AND BROILED TOMATOES WITH PARSLEY



Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 20

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

Steps:

  • 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.;

STEAK AND ORZO IN TOMATO-OREGANO SAUCE



Steak and Orzo in Tomato-Oregano Sauce image

Excellent recipe from the cookbook "How to Make Love and Dinner at the Same Time". The idea is that the recipe is so easy that you have time to do... other things. Or, just enjoy the ease of throwing this dish together! It only takes about 15 minutes and then you let the crock pot do all of the work. You can use any boneless steak for this recipe, and you can find orzo in the pasta aisle.

Provided by Munchkin Mama

Categories     Meat

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs round steaks, cut into large cubes
2 onions, chopped
1 cup tomato sauce
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
3/4 cup orzo pasta, uncooked
1/3 cup water

Steps:

  • Combine all ingredients EXCEPT orzo and water in a slow cooker.
  • Cook on high for 3-4 hours or low for 6-8 hours.
  • Stir in the orzo and water and cook for an additional 10 minutes on high.

Nutrition Facts : Calories 385.5, Fat 7.3, SaturatedFat 2.4, Cholesterol 97, Sodium 558.5, Carbohydrate 33.9, Fiber 2.9, Sugar 5.5, Protein 44.2

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