Lemon garlic sirloin tips and rice pilaf with arugula Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.
SERVES 4 to 6
2 pounds sirloin tips, trimmed and cut into bite-size cubes
4 tablespoons EVOO (extra-virgin olive oil)
1/3 cup orzo pasta
1 cup white rice
2 cups chicken stock
2 cups arugula, chopped
2 handfuls grated Parmigiano-Reggiano cheese
Salt and pepper
4 large garlic cloves, finely chopped
½ cup fresh flat-leaf parsley, a couple handfuls, finely chopped
1 lemon
½ cup white vermouth or dry white wine
Serve with a tomato salad or try Red White Beans.
Method:
Bring the meat to room temperature.
Heat about 1 tablespoon of the EVOO 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, cover, and cook for 16 to 17 minutes, until the orzo and rice are tender. Add the arugula and cheese and toss to combine.
While the pilaf is simmering, pat the beef dry. Heat the remaining 3 tablespoons of EVOO 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. 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.
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| Lemon garlic sirloin tips and rice pilaf with arugula Recipe |
