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Blackened Flank Steak With Vegetable Risotto

by , Chef, The Green Gateau, Lincoln, Nebraska

Blackened Flank Steak With Vegetable Risotto

Serves 4

  • 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.

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