Blackened Flank Steak With Vegetable Risotto
by Eric Lemke, Chef, The Green Gateau, Lincoln, Nebraska
- 1 (16-ounce) Certified Piedmontese flank steak
Blacken Spice
- 3 tablespoons paprika
- 2½ teaspoons salt
- 2½ teaspoons onion powder
- 2½ teaspoons garlic powder
- 2 teaspoons cayenne
- 1¾ teaspoons black pepper, finely groundv
- 2½ teaspoons white pepper
- 1 teaspoon ground thyme
- 1 teaspoon ground oregano
Mix Blacken Spice ingredients in a small bowl. Season flank steak with the Blacken Spice. Preheat grill to high heat (at least 400°F). Grill flank steak on both sides until desired temperature, about 3 minutes per side for medium-rare. Let rest for 5 to 10 minutes, then slice against the grain and serve with Saffron & Vegetable Risotto.
Saffron & Vegetable Risotto
- ½ yellow onion, diced
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 3½ cups water
- 2 ounces vegetable base (or substitute 3 vegetable or chicken bouillon cubes)
- ¼ cup white wine
- 1 bay leaf
- ¼ teaspoon white pepper
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon fresh parsley, chopped
- 1 cup Arborio rice
- 2 tablespoons butter
- Pinch of saffron
- ¼ cup chopped summer squash
- ¼ cup chopped zucchini
- ¼ cup chopped red pepper
- ¼ cup peas
In a heavy pot, sauté onions and garlic in olive oil until translucent. Add water, vegetable base, wine, spices, and herbs. Bring to a boil, then add Arborio rice, butter, and saffron. Reduce the heat to a low simmer, cover and cook for about 20 minutes, lightly stirring about every 5 minutes. Stir in the chopped vegetables in the last 5 minutes of cooking.