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.
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