Spinach-Feta Rice Pilaf, Steak with Oregano Sauce and Broiled Tomatoes with Parlsey

Photo: GeorgiaRaby

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • Olive oil
  • 2 tablespoon(s) butter
  • 1/2 cup(s) orzo
  • 1 onion, finely chopped
  • 1 1/4 cup(s) long grain rice
  • 2 cup(s) chicken broth
  • 1 large bundle fresh spinach
  • Freshly grated nutmeg
  • Kosher salt and freshly ground black peper
  • 1 cup(s) feta crumbles
  • 2 1-pound pieces flank steak
  • 2 tablespoon(s) olive oil
  • 4 clove(s) garlic, finely chopped
  • 1 large shallot, finely chopped
  • 1 red chile pepper, chopped
  • 2 tablespoon(s) chopped fresh oregano
  • 2 tablespoon(s) butter
  • 1 lemon, juiced
  • 6 plum tomatoes
  • generous handful flat-leaf parsley, thinly sliced


  1. For the rice:
  2. 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.

  3. Preheat the broiler.

  4. For the beef:
  5. 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.

  6. 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.

  7. For the rice:
  8. 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.

  9. For the tomatoes:
  10. 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.

  11. 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.
January 2012

This recipe is a personal recipe added by GeorgiaRaby and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spinach-Feta Rice Pilaf, Steak with Oregano Sauce and Broiled Tomatoes with Parlsey Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy