Steak with Orzotto Cakes

Thursday April 5
The nice people at the meat department at IGA will slice your preferred thickness of steak if you call them in advance, so we reserved a couple of T-bones on sale and had them sliced an inch thick. We froze one and grilled the other with just a splash of Worcestershire.
We had some asparagus orzotto left over from last Saturday, so we decided to see if you could make cakes with it in the same way you do with leftover risotto. And indeed you can: just form the cold orzotto into little flat patties, dust with flour, and fry in oil until touched with gold. An excellent steak-accompanier, and a bit unusual.