Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Robb Walsh
Recipe by Cooking Light March 2010

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
4 servings (serving size: 1 1/4 cups risotto, 3 ounces beef, and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

524 calories; fat 19.9g; saturated fat 6.8g; mono fat 9.4g; poly fat 1.3g; protein 30.9g; carbohydrates 55.3g; fiber 6.2g; cholesterol 77mg; iron 4.4mg; sodium 952mg; calcium 127mg.
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