Grilled Flatiron Steaks with Kale and Beet Risotto

Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Yield: 4 servings (serving size: 1 1/4 cups risotto, 3 ounces beef, and 1 tablespoon cheese)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 524
  • Fat: 19.9g
  • Saturated fat: 6.8g
  • Monounsaturated fat: 9.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 30.9g
  • Carbohydrate: 55.3g
  • Fiber: 6.2g
  • Cholesterol: 77mg
  • Iron: 4.4mg
  • Sodium: 952mg
  • Calcium: 127mg

Ingredients

  • 1 pound beets
  • 1/4 cup red wine vinegar
  • 1 tablespoon tarragon
  • 3 tablespoons olive oil, divided
  • Cooking spray
  • 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

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. 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.
  3. 3. 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.
  4. 4. Bring broth and 2 cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat.
  5. 5. 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.
  6. 6. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Flatiron Steaks with Kale and Beet Risotto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy