Grilled Flatiron Steaks with Kale and Beet Risotto

Name: Grilled Flatiron Steaks with Kale and Beet Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice or other medium-grain rice; 454 grams beets; 0 teaspoons freshly ground black pepper; 28 grams 1/4 cup crumbled blue cheese; 473 milliliters fat-free, less-sodium chicken broth; 454 grams flatiron steaks; 1 teaspoon minced garlic; 1 liters chopped kale (about 1 bunch); 3 Tbsps olive oil, divided; 118 milliliters chopped onion; 59 milliliters red wine vinegar; 1 teaspoons salt, divided; 1 Tbsp tarragon; 473 milliliters water; 59 milliliters white wine

Need a gluten free main course? Grilled Flatiron Steaks with Kale and Beet Risotto could be an amazing recipe to try. This recipe serves 4. This recipe covers 50% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 34g of protein, 26g of fat, and a total of 629 calories. It will be a hit at your The Fourth Of July event. A mixture of wine vinegar, onion, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 35

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Oven

Leave root and 1-inch stem on beets; scrub with a brush. Wrap beets in heavy-duty aluminum foil.

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Beet

Wrap

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Aluminum Foil

Bake at 350 for 1 hour and 15 minutes or until tender.

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Oven

Remove from oven; cool. Trim off beet roots and stems; rub off skins.

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Beet

Dry Seasoning Rub

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Oven

Cut beets into quarters.

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Beet

Place beets, vinegar, tarragon, and 1 tablespoon oil in a blender. Process until smooth; set aside.

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Tarragon

Vinegar

Beet

Cooking Oil

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Blender

Heat a large skillet over medium heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add garlic to pan; cook 30 seconds, stirring constantly.

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Garlic

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Frying Pan

Add kale to pan; cook 5 minutes or until kale wilts, stirring frequently.

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Kale

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Frying Pan

Remove kale mixture from pan; wipe pan clean.

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Kale

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Frying Pan

Bring broth and 2 cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat.

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Broth

Water

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Sauce Pan

Heat remaining 2 tablespoons oil in skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onion; cook 5 minutes or until tender, stirring occasionally.

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Onion

Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until the liquid is absorbed, stirring constantly.

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Rice

Wine

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in pureed beet mixture, kale, and 1/2 teaspoon salt.

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Broth

Beet

Kale

Salt

Remove from pan; keep warm. Wipe pan clean.

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Frying Pan

Heat skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Sprinkle beef evenly with remaining 1/4 teaspoon salt and pepper.

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Salt And Pepper

Beef

Add beef to pan; cook 3 minutes on each side or until desired degree of doneness.

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Beef

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Frying Pan

Remove from pan; let stand at room temperature 5 minutes before cutting across grain into thin slices.

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Grains

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Frying Pan

Serve beef with risotto; sprinkle with blue cheese.

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Blue Cheese

Beef

Equipment

Ingredients

Servings:

237milliliters

Arborio rice or other medium-grain rice 454grams

beets 0teaspoons

freshly ground black pepper 28grams

1/4 cup crumbled blue cheese 473milliliters

fat-free, less-sodium chicken broth 454grams

flatiron steaks 1teaspoon

minced garlic 1liters

chopped kale (about 1 bunch)3Tbsps

olive oil, divided 118milliliters

chopped onion 59milliliters

red wine vinegar 1teaspoons

salt, divided 1Tbsp

tarragon 473milliliters

water 59milliliters

white wine

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Grgich Hills Estate Merlot. It has 4.2 out of 5 stars and a bottle costs about 47 dollars.