Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Bring the meat to room temperature.
Step 2
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.
Step 3
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.
