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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.
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2
To the melted butter, add the orzo and lightly toast.
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3
Add the onion and cook to soften, 5 minutes.
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4
Stir in the rice and 1 1/2 cups of stock and bring to a boil.
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5
Reduce heat, cover, and simmer for 15 minutes.
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6
Preheat the broiler.
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7
For the beef: Heat a cast iron griddle or a grill pan over medium-high heat.
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8
Coat flank steaks in extra-virgin olive oil and season liberally with salt and pepper.
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9
When the grill is very hot, cook the meat 10 to 12 minutes for medium-rare or 15 minutes for medium, turning occasionally.
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10
When the meat has been cooking for about 5 minutes, start the sauce in a small saucepot over medium heat.
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11
Add 2 tablespoons extra-virgin olive oil, garlic, shallot, chile pepper, and oregano.
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12
Stir 2 to 3 minutes, and then add the butter.
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13
When the butter melts, stir in the lemon juice and remove from heat.
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14
For the rice: Add the remaining splash of stock along with the spinach to a food processor and process to a fine chop.
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15
Stir the spinach into the rice and season with nutmeg, salt, and pepper.
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16
Cover, turn off the heat, and let stand 2 more minutes.
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17
Fluff the rice with fork and stir in the feta.
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18
For the tomatoes: Season halved tomatoes with salt and pepper and top with parsley.
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19
Drizzle the tomatoes liberally with extra-virgin olive oil and broil 3 to 4 minutes.
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20
Allow the meat to rest a bit then very thinly slice against the grain.
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21
Serve the sliced steak with a side of rice, a spoon of sauce over top, and a 2 tomato halves per person.
