Flat Iron Steaks with Great Green Sauce and Nutty

Ingredients

• 6 fillet anchovies 
• 2  beefsteak tomatoes sliced
• 4 servings bell pepper black
• 1 tablespoon butter 
• 3 tablespoons capers 
• 2 cups chicken stock see 
• 24 ounce flat iron steak 
• 1 cup flat-leaf parsley 
• 2 tablespoons flat-leaf parsley chopped
• 1 tablespoon olive oil extra-virgin
• 4 servings olive oil extra-virgin for drizzling
• 0.3 cup vermicelli pasta thin
• 1 tablespoon red wine vinegar 
• 1 cup enriched rice white
• 4 servings salt 
• 1  shallots coarsely chopped
• 0.3 cup slivered almonds 
• 2 teaspoons worcestershire sauce 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• pot

Directions

1. Preheat a medium saucepan over medium heat.
2. Add oil and butter. When butter melts, toast broken pasta and nuts for 2 to 3 minutes, until lightly golden.
3. Add rice and stock, raise heat and bring liquid to a boil. Stir rice, cover pot and reduce heat to simmer. Cook rice 18 minutes, until tender.
4. Add parsley and fluff with fork.
5. Preheat a griddle pan or large nonstick skillet to medium-high heat. Season steaks with salt and drizzle with a little extra-virgin olive oil. When pan is very hot, add meat and cook steaks 4 minutes on each side, medium rare, up to 6 or 7 minutes on each side, medium well. Medium rare is recommended for this cut of meat, similar to a hanger steak.
6. Place parsley, shallot, capers, anchovies in a food processor and grind. Scrape herb mix into a small bowl. Stir in Worcestershire sauce and vinegar and about 1 teaspoon of coarse black pepper, 1/3 palm full.
7. To serve, place steaks alongside a serving of rice. Top steaks with 1/4 of the sauce.
8. Garnish plate with sliced tomatoes seasoned with salt and pepper.