Chef Pat’s Grilled Flank Steak with Apple Balsamic Vinegar and Risotto
- 2 Lb. flank steak
- The Olive Tap’s 100% Extra Virgin Olive Oil (your favorite)
- 6 C. chicken or vegetable broth
- 2 large shallots, chopped
- 2 C. arborio rice
- 1/4 C. dry white wine
- 1 C. parmigiano reggiano, freshly grated
- 1/2 C. The Olive Tap’s Granny Smith Apple Balsamic Vinegar
- Salt and fresh ground pepper to taste
For the Flank Steak:
Preheat grill to high. Preheat oven to 375 degrees. Season both sides of steak with salt and pepper. Brush with EVOO. Place flank steak on grill for 3 minutes. Turn and grill for another 3 minutes. Remove from grill and place in oven until internal temperature reaches 125 degrees for medium rare. Let rest for 5 to 10 minutes before slicing, against the grain, in long, thin pieces.
For the Risotto:
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Cover the bottom of a heavy large saucepan with EVOO Heat the oil and sauté the onions until tender, about 6 minutes. Add rice; stir until the rice is covered with oil. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in Parmigiano. Season risotto with salt and pepper. Drizzle Apple Balsamic Vinegar over steak and risotto.
Courtesy of Chef Pat McCoy and Fuller’s Second Floor