Flat Iron Steaks, Great Green Sauce, Nutty 'Roni-N-Rice'

Recipe Ingredients

		Rice
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Butter
1/4 cup	59ml	Broken thin spaghetti - (to 1/3 cup)
		= (or vermicelli pasta)
2 oz	56g	Slivered almonds - (1/4 cup)
1 cup	160g / 5.6oz	Enriched white rice
2 cups	474ml	Chicken stock
2 tablespoons	30ml	Chopped flat-leaf parsley
		Steaks and Sauce
4		Flat Iron steak - (6 to 8 oz ea)
		= (a tender but steaky, affordable cut of
		Beef from the tip of the shoulder top
		Blade, available from the butcher counter)
		Salt - to taste
		Extra-virgin olive oil - for drizzling
1 cup	40g / 1.4oz	Flat-leaf parsley
1		Shallot - coarsely chopped
3 tablespoons	45ml	Capers
6		Anchovy fillets
2 teaspoons	10ml	Worcestershire sauce
1 tablespoon	15ml	Red wine vinegar
		Freshly-ground black pepper - to taste
2		Beefsteak tomatoes - sliced

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D33) - from the TV FOOD NETWORK

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