In the past, weeknight dinners are nothing special. But lately, I’ve been trying to make meals a little more special. For Christmas, Matt’s parents gave us Rachael Ray’s new cookbook, Look + Cook.
Check out our signed copy of Rachael Ray's new cookbook!
So when making my grocery shopping list, I flipped through Look + Cook’s pages and found some recipes to try. Wanting to use a Costco-sized tub of organic spinach, I opted for the spanakopita orzo to go with Pioneer Woman’s steak bites. I’ve always wanted to try the meaty mouthfuls, ever since she posted them in January 2009.
While not the perfect pairing — combination of American/greek flavors; the orzo is paired with lamb skewers in the book, but I’m not a huge lamb fan — it was a nice, home-cooked meal that we both enjoyed. Plus, it looks super cute in my new baking dish that was only $7!
Pioneer Woman’s Steak Bites
- 1 pound Sirloin Steak (without Much Gristle) OR Pre-cut Beef Tips
- Kosher Salt To Taste
- Fresh Ground Black Pepper To Taste
- 2 Tablespoons Butter
- (Emily’s note: I would add a little herbs or seasoning to give it a little more flavor)
Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.
Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.
Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!
Spanakopita Orzo
- 1/2 pound orzo
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 small onion, finely chopped
- 3 to 4 cloves garlic, finely chopped or grated
- 1/2 cup vegetable stock
- 3 cups spinach, divided
- 1 cup feta cheese, crumbled
Place a large pot of water over high heat to boil the orzo. Salt the boiling water and cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan and sauté until tender, about 5 minutes.
While the veggies are cooking, add the vegetable stock and about 2 cups of spinach to the bowl of a food processor and process until smooth. Add the puree to the pan with the onion and garlic to heat through, about 30 seconds. Remove pan from heat and stir in the reserved orzo, remaining whole leaves of spinach, feta, some salt and pepper.
These ladies know how to work it in the kitchen, that’s for sure!
