Recipe courtesy of James Holmes

Grilled Flatiron Steaks with Kale and Beet Risotto

  • Level: Intermediate
  • Total: 1 hr 42 min
  • Prep: 20 min
  • Inactive: 2 min
  • Cook: 1 hr 20 min
  • Yield: 2 servings
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Ingredients

1 pound beets, scrubbed and greens removed

3 tablespoons olive oil

1/2 cup red-wine vinegar

1 small clove garlic, finely chopped

1 bunch kale, thick stems trimmed and chopped

1 tablespoon fresh lemon juice

1/2 cup chopped onion

1 cup Arborio rice

1/4 cup dry white wine

3 cups chicken stock (or water)

2 (8-ounce) flatiron steaks, at room temperature

1/4 cup crumbled blue cheese (Recommended: Pure Luck)

Directions

  1. Preheat the oven to 350 degrees F. Wrap the beets in aluminum foil and roast until a toothpick is inserted in beets with little resistance, about 45 minutes. Set aside to cool completely, then peel. Transfer the beets to a blender and puree with 1 tablespoon olive oil and vinegar. Set the puree aside. 
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat; add garlic and cook, stirring, until fragrant, 30 seconds. Add the kale; cook until tender, about 5 minutes. Stir in the lemon juice. 
  3. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Cook the onion, stirring occasionally, until tender, about 8 minutes; stir in the rice and cook until slightly toasted, about 1 minute. Add the wine; cook, stirring, until the wine has been absorbed, about 2 minutes. Add the chicken broth; cook, stirring constantly, until the rice is tender and creamy, about 20 minutes. Stir in the beet mixture and sauteed kale. 
  4. Meanwhile, preheat the grill to medium-high. Rub the steaks with 1 tablespoon olive oil and season with salt and pepper. Grill the steaks, turning once, until the desired doneness, 5 to 8 minutes per side for medium-rare. Transfer the steaks to a cutting board to rest, 2 to 3 minutes; slice thinly into strips. Spoon the risotto into shallow bowls; top with steak and blue cheese.
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