Looking for an easy yet classy meal? We have the perfect recipe for you. This creamy steak and roasted tomato risotto is sure to become your new favorite. Tangy, roasted cherry tomatoes pair with juicy, balsamic new york strip to create the most irresistible of flavors. Try this recipe out for your next dinner party to impress any guests and leave everyone asking for the recipe.
Ingredients
2 Braveheart New York Strip Steaks
2 cups cherry tomatoes
Olive oil
½ tsp Paprika
4 garlic cloves, minced
4 tbsp fresh basil, chopped
Salt and pepper
4 cups of beef stock
1 cup arborio rice
2 shallots, diced
1 cup parmesan cheese, grated
½ cup balsamic vinegar
2 tbsp Italian seasoning
Directions
To a large bowl, add balsamic vinegar, olive oil, salt, pepper, italian seasoning, and half of the fresh basil.
Mix well and add steak to the bowl, making sure it is fully coated in marinade. Let steak marinade for 2-8 hours in the fridge.
To a small baking pan, add tomatoes, olive oil, salt, and pepper.
Toss and put in the oven at 400F for 25 minutes. Remove from the oven and let cool.
In a medium saucepan, heat beef stock.
To a large pan, add olive oil, shallots, garlic, and seasonings.
Let cook until shallots are translucent and then add arborio rice.
Mix rice frequently until it begins to toast and then add one ladle full of beef stock.
Stir frequently until beef stock is absorbed and then add another ladle full. Continue until rice beef stock is gone or until rice is cooked.
Stir in roasted tomatoes.
Preheat a grill to medium high heat and add steak.
Cook until steak is desired doneness. Remove from heat and let rest for 5 minutes. Thinly slice steak.
Add to a bowl with risotto and garnish with remaining basil.
Let cool and enjoy!
Enjoy this recipe? Try Braveheart Prime Rib Roast with Dill Cream Sauce.