Flatiron steaks are cuts from the top blade with the shoulder tendon removed. Olivia restaurant uses local grass-fed beef, but grain-fed beef will also work in this dish.
1 pound beets
1/4 cup red wine vinegar
1 tablespoon tarragon
3 tablespoons olive oil, divided
1 teaspoon minced garlic
6 cups chopped kale (about 1 bunch)
2 cups fat-free, less-sodium chicken broth
2 cups water
1/2 cup chopped onion
1 cup Arborio rice or other medium-grain rice
1/4 cup white wine
3/4 teaspoon salt, divided
2 (8-ounce) flatiron steaks
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled blue cheese
How to Make It
Preheat oven to 350°.
Leave root and 1-inch stem on beets; scrub with a brush. Wrap beets in heavy-duty aluminum foil. Bake at 350° for 1 hour and 15 minutes or until tender. Remove from oven; cool. Trim off beet roots and stems; rub off skins. Cut beets into quarters. Place beets, vinegar, tarragon, and 1 tablespoon oil in a blender. Process until smooth; set aside.
Heat a large skillet over medium heat. Coat pan with cooking spray. Add garlic to pan; cook 30 seconds, stirring constantly. Add kale to pan; cook 5 minutes or until kale wilts, stirring frequently. Remove kale mixture from pan; wipe pan clean.
Bring broth and 2 cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat.
Heat remaining 2 tablespoons oil in skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until the liquid is absorbed, stirring constantly. 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. Remove from pan; keep warm. Wipe pan clean.
Heat skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef evenly with remaining 1/4 teaspoon salt and pepper. Add beef to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand at room temperature 5 minutes before cutting across grain into thin slices. Serve beef with risotto; sprinkle with blue cheese.
Even with just a pound of beets (I used a scale), it is a LOT of beet-ness. I had to cook the mixture down for a while between adding the beet puree and adding the kale, because it had turned into soup. Maybe my beets were wetter? The kale did "absorb" a lot of the liquid, though, when I did add it.
The risotto *was* super tasty (and AMAZING with beef and blue cheese), but I had hoped it would be more pink (and therefore more exciting to my 2 and 4 year olds who love pink). Adding the kale made it less pink than I expected.
It was good, though, and an unusual (to me, at least) recipe.
I did marinate the steak, but that's just me.
We really enjoyed this. I added some ginger, and since we had some strips of beef in the freezer, I added that to the risotto instead of cooking a separate steak. I didn't weigh the beets because I got them from our CSA. There was one large beet, two medium, and two small, and it made a lot of puree, and I didn't use it all even though I almost doubled the risotto. Despite all that, it turned out well, really creamy, and not overpowered by the beets. My boyfriend even said he would definitely want to make it again.