Flank Steak with Orzo and Spinach.

One pound of Flank Steak can go a long way.

With Flank Steak we sometimes grill it, fry it or braise and chop in bite sized pieces to add to soup. Today I decided to add cubed Flank Steak to soup. The weather has changed and is a little cooler than usual, so, I felt that this meal could be made for dinner tonight.

Flank Steak on the Grill.

When the weather is warmer we grill the Flank Steak and slice it thinly to put on rolls or homemade bread. Add a garden salad and you are good to go. This is a warm weather friendly meal that is filling and doesn't have much fat to weigh you down.

Flank Steak with Orzo and Spinach Recipe:

1 Pound Flank Steak

1 Pound Fresh or Frozen Chopped Spinach

2-3 Cloves Garlic, sliced in quarters

1 Cup Chopped Onion

1 Quart Beef Broth

2 Quarts Water (and 1 cup water, reserved to get flavor bits from fry pan.)

3 Tablespoons Olive Oil

1 1/2 cups Orzo

Salt and Pepper to taste

In a 6 Quart Stock Pot add the beef broth and 2 quarts of water. Add Spinach, Onion and Rinsed Orzo. Bring to a boil and put the heat on low or simmer.

In a frying pan heat the oil, on Med./Heigh add the Flank Steak and braise for 5 minutes on each side.

Add the garlic and when the garlic is looking good, sort of browned or golden color, remove the Steak and let it rest for 10 minutes.

Add 1 cup of water to the garlic in the fry pan and while the heat if off, stir with a wooden spoon until all flavor bits are loose and the bottom of the fry pan doesn't have anymore bits of flavor.

Add the garlic/water mixture to the soup pot.

Simmer for 1 hour.

Serves 6-8

You can slice the Flank Steak and put some on a roll or other bread. Or cube the steak and add the meat to the soup.

Until we meet again... Francesca27