Flat Iron Steaks with Great Green Sauce and Nutty “Roni-N-Rice”
Substitute the pasta you like (rice, spelt etc) and drop the
avoids from the sauce (capers, anchovies and Worcestershire) or
use them as you see fit. It might also be fun to use spinach or
other beneficial green for the sauce instead of the parsley.
Flat Iron Steaks with Great Green Sauce and Nutty “Roni-N-Rice”
Recipe courtesy Rachael Ray
Rice:
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
Steaks and Sauce:
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
Salt
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
Black pepper
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.