Chili Pilaf with Steak and Chimichurri
source: Rachel Ray magazine
Serves 4 (but really, could serve many more if they won't each eat 8 oz of steak!)
2 tbsp butter
¼ cup orzo pasta (did without, and it was great)
1 ¾ cups chicken stock
1 cup rice
¼ cup pimientos, drained well and finely chopped
1 tbsp chili powder
1 ½ tsp sweet smoked paprika
¼ cup sherry vinegar
1 large shallot, coarsely chopped
1 large clove garlic, grated or minced
1 cup packed flat leaf parsley
7 sprigs fresh thyme, leaves stripped
6 sprigs fresh marjoram, leaves stripped
Grated peel of 1 lemon
½ cup extra virgin olive oil
Salt and pepper
4 8-oz strip steaks, at room temperature
Preheat a grill pan or large cast iron skillet over medium-high heat. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the orzo and cook, stirring, until toasted and golden brown, about 3 minutes (since we didn't use orzo, we did this with the rice instead). Stir in the chicken stock, rice, pimientos, chili powder, and paprika and bring to a boil. Lower the heat, cover and simmer for 18 minutes. Remove from the heat and fluff with a fork.
While the pilaf is working, using a food processor, pulse the vinegar, shallot, garlic, parsley, thyme, marjoram, and lemon peel until finely chopped. Transfer the mixture to a bowl and stir in the EVOO; season with salt and pepper.
Season the steaks with salt and pepper. Cook on the grill pan, turning once, for 8 minutes for rare. Let the meat rest for a few minutes, then serve with the pilaf and chimichurri.