Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil,

  2. 1 turn of the pan

  3. 1 tablespoon butter

  4. 1/4 to 1/3 cup broken thin spaghetti or vermicelli pasta

  5. 2 ounces (1/4 cup) slivered almonds

  6. 1 cup enriched white rice

  7. 2 cups chicken stock

  8. 2 tablespoons chopped flat-leaf parsley

  9. 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

  10. Salt

  11. Extra-virgin olive oil , for drizzling

  12. 1 cup flat-leaf parsley

  13. 1 shallot, coarsely chopped

  14. 3 tablespoons capers

  15. 6 fillets anchovies

  16. 2 teaspoons Worcestershire sauce , eyeball it

  17. 1 tablespoon red wine vinegar

  18. Black pepper

  19. 2 beefsteak tomatoes , sliced

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 .

  3. 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.

  4. 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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