Flat Iron Steaks with Great Green Sauce and Nutty Roni N Rice

Ingredients

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 tablespoon butter
• 1/4 to 1/3 cup broken thin spaghetti or vermicelli pasta
• 2 ounces (1/4 cup) slivered almonds
• 1 cup enriched white rice
• 2 cups chicken stock
• 2 tablespoons chopped flat-leaf parsley
• 4 (6 to 8-ounce) pieces Flat Iron steak, a tender but steaky, affordable cut of beef from the tip of the shoulder top blade, available from the butcher counter
• Salt
• Extra-virgin olive oil, for drizzling
• 1 cup flat-leaf parsley
• 1 shallot, coarsely chopped
• 3 tablespoons capers
• 6 fillets anchovies
• 2 teaspoons Worcestershire sauce, eyeball it
• 1 tablespoon red wine vinegar
• Black pepper
• 2 beefsteak tomatoes, sliced

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