Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled – Rachael Ray

Ingredients

• Extra virgin olive oil (EVOO), for liberal drizzling
• 2 tablespoons butter
• 1/2 cup orzo
• 1 onion, finely chopped
• 1 1/4 cup long grain rice
• 2 cups chicken stock
• 1 large bundle farm spinach, washed and dried
• Freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 1 cup Greek feta crumbles
• 2 pieces flank steak (1 pound each)
• 2 tablespoons extra virgin olive oil (EVOO), plus more for coating
• 4 cloves garlic, finely chopped
• 1 large shallot, finely chopped
• 1 red chile pepper, chopped or sliced
• 2 tablespoons fresh oregano, chopped
• 1 lemon, juiced
• 6 plum tomatoes, halved
• A generous handful flat leaf parsley, thinly sliced