Recipe courtesy of James Holmes
Show: Unique Eats
Total:
1 hr 42 min
Active:
20 min
Yield:
2 servings
Level:
Intermediate

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

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. 

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. 

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. 

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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