Dinner Made Easy: Weeknight Recipes from TV Chefs

What does a busy TV chef cook on weeknights? We've got 5 delicious answers.
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Rachael Ray's Sirloin Tips and Arugula Rice Pilaf

You know her from: The Food Network's 30 Minute Meals and her syndicated Rachael Ray Show.

Cooking philosophy: "I believe in spending a lot of time at the table, not in the kitchen."

Favorite healthy foods: "A lot of vegetables. If you eat well you don't have to count calories and you can eat more."

Her inspiration in the kitchen: "My grandfather. Lean meats and seafood; garlic and oil on everything. That's good food."

Rachael Ray's Sirloin Tips and Arugula Rice Pilaf

Serves 4 to 6

Work: 30 minutes

Total: 40 minutes


4 tablespoons extra virgin olive oil

1/2 cup orzo pasta

1 cup white rice

2 cups low-sodium chicken broth

2 cups (3 ounces) arugula, chopped

1/2 cup grated Parmesan

2 pounds sirloin steak, trimmed and cut into 1-inch cubes

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

4 garlic cloves, minced

1/2 cup flat-leaf parsley, finely chopped

Zest and juice of 1 lemon

1/2 cup vermouth or dry white wine


1. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add orzo and toast, stirring, until golden, 4 to 5 minutes. Add rice and broth and bring to a boil. Reduce heat to a simmer, cover and cook until rice is tender, 16 to 18 minutes. Remove from heat, add arugula and cheese, and toss to combine.

2. Toss steak with salt and pepper. While pilaf is simmering, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Cook steak until browned on all sides, about 5 minutes. Add garlic, parsley, and zest; cook for 1 minute more.

3. Add lemon juice and vermouth to the pan and deglaze. Serve steak alongside the rice pilaf.

Per serving: 610 calories, 22g total fat, 6g sat fat, 850mg sodium, 48g carbs, 92mg chol, 50g protein, 2g fiber

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