Categories: Meals
Ingredients
- 2 lbs. sirloin tips, trimmed and cut into bite-size cubes
- 4 tbsp olive oil
- 1/3 cup orzo
- 1 cup white rice
- 2 cups chicken stock
- 2 cups arugula, chopped
- 2 handfuls grated Parmigiano-Reggiano
- Salt and pepper
- 4 large garlic cloves, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1 lemon
- 1/2 cup white vermouth or dry white wine
Directions
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Bring the meat to room temp.
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Heat about 1 tbsp olive oil in a sauce pot over medium heat. Add the orzo and toast until deeply golden, 4 to 5 minutes. Add the white rice and toss with the orzo. Add the stock to the pot and bring to a boil. Reduce the heat to a simmer, covered, and cook for 16 to 17 minutes, until the orzo and rice are tender. Add the arugula and cheese and toss to combine.
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While the pilaf is simmering, pat the beef dry. Heat the remaining 3 tbsp of olive oil in a large, heavy skillet or cast-iron skillet over medium-high to high heat. When the oil smokes, add the meat and brown before turning. When the meat is evenly browned all over, after about 5 minutes, season it liberally with salt and pepper. Toss the meat for 2 minutes, then add the garlic, parsley and a little lemon zest.
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Toss the meat around for a minute. Add the white vermouth and juice of the lemon to the pan and deglaze. Turn off the heat and toss. Place meat alongside the rice pilaf and serve immediately.