Ingredients:
For the meat:
-2 lbs filet, sliced or cubed into 4” pieces
-6-8 ripe rome tomatoes, halved
-Olive oil
-Salt and pepper
For the spinach:
-2 1 lb containers of fresh spinach
-8 garlic cloves, smashed
-½ cup canola oil
-4 tbsp butter
-Salt and pepper to taste
For the orzo:
-1 1lb box of orzo
-6 cups of chicken stock
-Salt
Directions:
1. Take the cubed filet and lightly coat with olive oil, salt and pepper
2. Also coat the tomato slices with olive oil, salt and pepper
3. Skewer 3-4 pieces of filet on each stick, depending on size
4. Grill the steak on medium high grill about 3-4 minutes on each side, for medium rare (depending on size)
5. At the same time, grill the tomatoes, about 1-2 minutes (on the skin side only. Set aside
6. While the steak is grilling:
7. In a large pot, add the 6 cups of chicken stock and salt to taste
8. When it comes to a boil, add the orzo and cook until al dante
9. At the same time, in a large saucepan, heat oil, butter and garlic until the garlic starts to brown
10. Add the spinach and cook until almost all of the leaves have wilted. Remove from heat
11. On a large platte, assemble the orzo, spinach and tomatoes. Place the filet in the middle and serve
Notes:
I like to place lemon wedges on the plate and sprinkle some crumbled feta on top.
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