For the rice:
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
For the steak:
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
2 tablespoons butter
1 lemon, juiced
For the tomatoes:
6 plum tomatoes, halved
A generous handful flat leaf parsley, thinly sliced
To start the rice, heat a drizzle of EVOO and 2 tablespoons butter over medium heat in a saucepot with a tight-fitting lid. To the melted butter, add the orzo and lightly toast. Add the onion and cook to soften, 5 minutes. Stir in the rice and 1 1/2 cups of stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.
Pre-heat the broiler.
To make the beef, heat a cast iron griddle or a grill pan over medium-high heat. Coat the flank steaks in EVOO and season liberally with salt and pepper. When the grill is very hot, cook the meat for 10-12 minutes for medium-rare doneness or 15 minutes for medium, turning occasionally.
When the meat has been cooking for about 5 minutes, start the sauce in a small saucepot over medium heat. Add 2 tablespoons EVOO, garlic, shallot, chile pepper, and oregano. Stir 2-3 minutes, and then add the butter. When the butter melts, stir in the lemon juice and remove from heat.
Add the remaining splash of stock along with the spinach to a food processor and process to a fine chop. Stir the spinach into the rice and season with nutmeg, salt, and pepper. Cover, turn off the heat and let stand 2 more minutes. Fluff the rice with fork and stir in the feta.
Season the halved tomatoes with salt and pepper and top with parsley. Drizzle the tomatoes liberally with EVOO and broil for 3-4 minutes.
Allow the meat to rest a bit, then very thinly slice against the grain.
Serve the sliced steak with a side of rice, a spoon of sauce over top and two tomato halves per person.