Flat Iron Steak with Garlic and Feta Risotto (pix)

That time of the week again for Flat Iron Steak!





Served up with some of my lovely wife's Garlic and Feta Risotto. I think I could make a meal out of the Risotto itself. She has her own recipe for that...but she won't even tell ME what all she puts in it. I don't care though....I just want her to keep making it.

Excellent! Steak, rice, and peas is one of my favorite dinners and yours looks so good I won't take off too many points for using canned peas instead of frozen.

Did you do anything special or was it just a salt & pepper situation?

Mmmmmmmmm. That looks mighty tasty and looks like you nailed the doneness on the steak. Nicely done.

Jim

Looking good Dyal. One of my favorite cuts of sreak.

ScreamingChicken wrote:

Excellent! Steak, rice, and peas is one of my favorite dinners and yours looks so good I won't take off too many points for using canned peas instead of frozen.

Did you do anything special or was it just a salt & pepper situation?

Thanks, fellas! Brad, it's a steak/brisket rub that I've been working on... Has a slight kiss of coffee and oregano without taking away the flavor of the steak.

Excellent looking meal.

Wonderful lookin gmeal, Dyal.

Is risotto really that hard to cook? I ask because they are always screwing it up on Hell's Kitchen (and everything else) and they are trained chefs. Or are supposed to be. Sometimes I don't actually believe they are.

Great looking plate. The steak is cooked perfectly!

Griffin wrote:

Wonderful lookin gmeal, Dyal.

Is risotto really that hard to cook? I ask because they are always screwing it up on Hell's Kitchen (and everything else) and they are trained chefs. Or are supposed to be. Sometimes I don't actually believe they are.

I've never made it before (I don't think so anyway)... But my wife says it is fairly simple.

Risotto is not that hard to cook and serve immediately. It is when it is prepared and then they try to hold it for service that it becomes tricky. Many good restaurants that serve risotto serve it on a schedule and you get it when its ready regardless of where you are in the meal. I used to make it a lot. I made my own chicken stock, but box works. I tried to let the add-ins reflect the other flavors in the meal. Ina Garten has a recipe in one of her books, and probably somewhere on the web, where most everything is dumped into a Le Creuset and cooked in the oven. Butter and parm are added at the end and stirred vigorously. It's pretty good... I preferred it made with constant stirring and slow additions of warm stock. I thought it made for a better finished product, but that may be just me.

Give it a try Griff... you got the skills.


edit... make some extra plain risotto and make arancini... when I was still addicted to carbs I believed they were a gift from the gods! I really couldn't get enough

Mmmmm... comfort food-- I luv it, Dyal