Lemon Garlic Sirloin Tips & Rice Pilaf with Arugula

1. 1

   Bring the meat to room temperature.

2. 2

   Heat about 1 tablespoon of the EVOO in a sauce pot over medium heat.

3. 3

   Add the orzo and toast until deeply golden, 4 to 5 minutes.

4. 4

   Add the white rice and toss with the orzo.

5. 5

   Add the stock to the pot and bring to a boil.

6. 6

   Reduce the heat to a simmer, cover, and cook for 16 to 17 minutes, until the orzo and rice are tender.

7. 7

   Add the arugula and cheese and toss to combine.

8. 8

   While the pilaf is simmering, pat the beef dry.

9. 9

   Heat the remaining 3 tablespoons of EVOO in a large, heavy skillet or cast-iron skillet over medium-high to high heat.

10. 10

    When the oil smokes, add the meat and brown before turning.

11. 11

    When the meat is evenly browned all over, after about 5 minutes, season it liberally with salt and pepper.

12. 12

    Toss the meat for 2 minutes, then add the garlic, parsley, and a little lemon zest.

13. 13

    Toss the meat around for a minute.

14. 14

    Add the white vermouth and juice of the lemon to the pan and deglaze.

15. 15

    Turn off the heat and toss.

16. 16

    Place meat alongside the rice pilaf and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.