Grilled Flank Steak with Mango Balsamic Vinegar and Risotto | Celia's Gourmet Foods Cookbook

Grilled Flank Steak with Mango Balsamic Vinegar and Risotto

MEATS 95 Last Update: Dec 27, 2019 Created: Dec 27, 2019
Grilled Flank Steak with Mango Balsamic Vinegar and Risotto
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Grilled Flank Steak with Mango Balsamic Vinegar and Risotto

Ingredients

Directions

  1. For Steak:
  2. Preheat grill to high. Preheat oven to 375 degrees. Season both sides of steak with salt and pepper. Brush with olive oil. 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 in long, thin pieces.
  3. For Risotto:
  4. 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 olive oil. 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 balsamic over steak and risotto.

Grilled Flank Steak with Mango Balsamic Vinegar and Risotto



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Grilled Flank Steak with Mango Balsamic Vinegar and Risotto

Ingredients

Directions

  1. For Steak:
  2. Preheat grill to high. Preheat oven to 375 degrees. Season both sides of steak with salt and pepper. Brush with olive oil. 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 in long, thin pieces.
  3. For Risotto:
  4. 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 olive oil. 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 balsamic over steak and risotto.

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