- 2 tablespoons butter
- 1/4 cup orzo pasta
- 1 3/4 cups chicken stock
- 1 cup rice
- 1/4 cup pimientos, drained well and finely chopped
- 1 tablespoon chili powder (about a palmful)
- 1 1/2 teaspoons sweet smoked paprika (about 1/2 palmful)
- 1/4 cup sherry vinegar
- 1 large shallot, coarsely chopped
- 1 large clove garlic, grated or minced
- 1 cup packed flat-leaf parsley
- 7 sprigs fresh thyme, leaves stripped
- 6 sprigs fresh marjoram, leaves stripped
- Grated peel of 1 lemon
- 1/2 cup extra-virgin olive oil (EVOO)
- Salt and pepper
- 4 8 ounce strip steaks, at room temperature
Preheat a grill pan or large cast-iron skillet over medium-high heat. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the orzo and cook, stirring, until toasted and golden-brown, about 3 minutes. Stir in the chicken stock, rice, pimientos, chili powder and paprika and bring to a boil. Lower the heat, cover and simmer for 18 minutes. Remove from the heat and fluff with a fork.
While the pilaf is working, using a food processor, pulse the vinegar, shallot, garlic, parsley, thyme, marjoram and lemon peel until finely chopped, scraping down the food processor occasionally. Transfer the mixture to a bowl and stir in the EVOO; season with salt and pepper.
Season the steaks with salt and pepper. Cook on the grill pan, turning once, for 8 minutes for rare. Let the meat rest for a few minutes, then serve with the pilaf and chimichurri.