Ingredients

• Extra-virgin olive oil, for liberal drizzling
• 2 tablespoons butter
• 1/2 cup orzo
• 1 onion, finely chopped
• 1 1/4 cup long grain rice
• 2 cups chicken stock
• 1 large bundle farm spinach, washed and dried
• Freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 1 cup Greek feta crumbles
• 2 (1-pound) pieces flank steak (2-pounds total)
• 2 tablespoons extra-virgin olive oil, plus more for coating
• 4 cloves garlic, finely chopped
• 1 large shallot, finely chopped
• 1 red chile pepper, chopped or sliced
• 2 tablespoons chopped fresh oregano
• 2 tablespoons butter
• 1 lemon, juiced
• 6 plum tomatoes, halved
• A generous handful flat-leaf parsley, thinly sliced

Instructions

1. 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.
2. 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.
3. 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.
4. 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.;