Steak And Orzo In Tomato Oregano Sauce Recipes

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.;

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.

Steps:

• Heat grill pan to medium-high. Heat oven to 400 degrees F.
• Place a pot of water on stove to boil for pasta. Salt water and cook orzo to al dente.
• Brush the eggplant steaks lightly with extra-virgin olive oil and season liberally on both sides with salt and pepper. Grill 3 to 4 minutes for small eggplant and 4 to 6 minutes for large eggplant, turning occasionally, until the steaks begin to become tender but are not fully cooked.
• While eggplant cooks, defrost spinach in microwave on defrost setting, 7 to 8 minutes. Heat 1 tablespoon extra-virgin olive oil in a skillet and add roasted peppers and garlic. Squeeze the spinach dry and separate as you add it to the skillet. Season the spinach with salt and pepper and heat through. Stir in olives and remove from heat. Place the eggplants on baking sheets. Top each steak with a few forkfuls of spinach mixture. Spread a few rounded spoonfuls of hummus evenly across the steaks on top of the spinach, covering it completely in a thin layer. Toss the bread crumbs with 2 tablespoons extra-virgin olive oil and parsley. Divide the bread crumbs and scatter them over the steaks on top of the hummus. Bake to brown bread crumbs, 5 minutes or so.
• Toast walnuts while you cut up the tomatoes and place in a bowl. Cool nuts slightly, chop and add to tomatoes. Add the zest and juice of a lemon, 2 tablespoons extra-virgin olive oil, feta and oregano. Drain pasta, toss with tomato mixture and season with salt and pepper to taste.
• Serve 2 steaks per person with orzo alongside.

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
• Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

Steps:

• Bring water to boil in a saucepan and add salt to taste. Add orzo and cook, stirring briefly, about 10 minutes or until tender. Do not overcook. Drain.
• Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring. Cut tomato into 1/2-inch cubes and add to saucepan. Sprinkle with salt, pepper and pepper flakes. Stir and bring to boil.
• Add orzo and basil. Stir to blend, and serve.

Steps:

• Melt butter in a large skillet over medium heat. Cook onion, garlic, and red pepper flakes, stirring often, until onion is softened and translucent, about 4 minutes. Add orzo and stir until coated in butter, about 30 seconds. Add tomatoes and juices and cook, stirring, until liquid is reduced and tomatoes are starting to stick to skillet, about 4 minutes.
• Add salt and 2 cups water, increase heat to medium-high, and bring to a simmer. Reduce heat to low, cover pan (a baking sheet works well if you don't have a lid), and cook 8 minutes, stirring halfway through. Uncover and simmer 1 minute-mixture should be fluid but not watery. Stir again, then remove from heat and crack each egg into a quadrant of pan.
• Cover pan, set over low heat, and cook, rotating pan every 2 minutes or so, until eggs are nearly set, about 5 minutes. Sprinkle cheese over, avoiding eggs, cover pan, and cook until cheese is melted, about 2 minutes. Remove from heat and top with a few grinds of pepper and basil to serve.