Spicy Rice with Red Pasta and Steak

Cook Rice In a medium saucepan, bring the water (2 cups), vegetable oil (1 tablespoon), and salt (1 teaspoon) to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water (2 cups) is absorbed.

Cook Pasta While the rice is cooking, cook the penne pasta (8 ounces) according to package instructions until al dente. Drain and set aside.

Cook Steak Season the steaks with salt (1 teaspoon) and pepper on both sides. Heat the vegetable oil (1 tablespoon) in a skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side for medium-rare or adjust cooking time to your desired doneness. Remove from heat and let rest for a few minutes before slicing.

Prepare Red Pasta Sauce In the same skillet used for the steak, heat the olive oil (2 tablespoons) over medium heat. Add the minced garlic (3 cloves) and cook until fragrant, about 1 minute. Stir in the diced tomatoes, dried basil (1 teaspoon), dried oregano (1 teaspoon), and red pepper flakes (½ teaspoon). Season with salt (1 teaspoon) and pepper to taste. Simmer for 5-7 minutes, stirring occasionally.

Assemble and Garnish To serve, divide the cooked rice and pasta among plates. Place sliced steak on top and spoon the red pasta sauce over it. Garnish with chopped fresh parsley.