Grilled Flatiron Steaks With Kale And Beet Risotto

Name: Grilled Flatiron Steaks With Kale And Beet Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Leave root and 1-inch stem on beets; scrub with a brush. Wrap beets in heavy-duty aluminum foil. Bake at 350u00b0 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
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
Bring broth and 2 cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat.
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
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.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound beets, 1/4 cup red wine vinegar, 1 tablespoon tarragon, 3 tablespoons olive oil, divided, and more.

Yes, Grilled Flatiron Steaks With Kale And Beet Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!