Grilled Flank Steak with Mango Balsamic Vinegar and Risotto

Grilled Flank Steak with Mango Balsamic Vinegar and Risotto

Ingredients

• 2 lb. flank steak
• Extra Virgin Olive Oil
• 6 cups chicken or vegetable broth
• 2 large shallots, chopped
• 2 cups Arborio rice
• 1/4 cup dry white wine
• 1 cup freshly grated Parmigiano Reggiano (about 3 oz.)
• 1/2 cup Celia's Mango Balsamic Vinegar

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.