Rachael Ray's Greek Style Denver Steaks and Orzo
I posted this recipe the other day for my Recycled Recipes feature. This is my version.
I used chard instead of spinach and added some fresh lemon juice to the puree.
olive oil, divided
2 t Greek seasoning
juice from one lemon
salt and pepper to taste
2 lbs Denver steaks
2 cups (1/2 lb) orzo
2 T olive oil
1 small onion, minced
3-4 cloves garlic, minced
1/2 cup beef broth
3 cups spinach, divided (I used rainbow chard)
1 cup feta cheese, crumbled
In a small bowl whisk about 3 T oil, seasoning, lemon and salt and pepper. Pour into ziploc bags and add steaks. Marinate overnight or at least 4 hours. Remove from marinade and let rest at room temperature 30 minutes before grilling.
Cook the pasta according to package directions. Drain the cooked pasta and set aside in warm cooking pot.
Preheat grill over medium high heat.
Heat a large frying with a little olive oil over medium heat. Add the onion and garlic to the pan and sauté til softened, about 5 minutes.
Meanwhile, add the broth and about 2 cups of spinach (or chard) to a blender or food processor and process til smooth.
Add mixture to the pan with the onion and garlic to heat through, about 30 seconds. Stir in remaining chard, reserved orzo, feta and salt and pepper. Taste and adjust as desired.
Serve the steaks with the orzo alongside.
The link to the original can be found here:
http://www.gather.com/viewArticle.action?articleId=281474977747744
I used chard instead of spinach and added some fresh lemon juice to the puree.
olive oil, divided
2 t Greek seasoning
juice from one lemon
salt and pepper to taste
2 lbs Denver steaks
2 cups (1/2 lb) orzo
2 T olive oil
1 small onion, minced
3-4 cloves garlic, minced
1/2 cup beef broth
3 cups spinach, divided (I used rainbow chard)
1 cup feta cheese, crumbled
In a small bowl whisk about 3 T oil, seasoning, lemon and salt and pepper. Pour into ziploc bags and add steaks. Marinate overnight or at least 4 hours. Remove from marinade and let rest at room temperature 30 minutes before grilling.
Cook the pasta according to package directions. Drain the cooked pasta and set aside in warm cooking pot.
Preheat grill over medium high heat.
Heat a large frying with a little olive oil over medium heat. Add the onion and garlic to the pan and sauté til softened, about 5 minutes.
Meanwhile, add the broth and about 2 cups of spinach (or chard) to a blender or food processor and process til smooth.
Add mixture to the pan with the onion and garlic to heat through, about 30 seconds. Stir in remaining chard, reserved orzo, feta and salt and pepper. Taste and adjust as desired.
Serve the steaks with the orzo alongside.
The link to the original can be found here:
http://www.gather.com/viewArticle.action?articleId=281474977747744
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