Grilled Flatiron Steaks with Kale and Beet Risotto

Name: Grilled Flatiron Steaks with Kale and Beet Risotto
Yield: 4 servings (serving size: 1 1/4 cups risotto, 3 ounces beef, and 1 tablespoon cheese)
Ingredients: 1 pound beets; 1/4 cup red wine vinegar; 1 tablespoon tarragon; 3 tablespoons olive oil, divided; Cooking spray; 1 teaspoon minced garlic; 6 cups chopped kale (about 1 bunch); 2 cups fat-free, less-sodium chicken broth; 2 cups water; 1/2 cup chopped onion; 1 cup Arborio rice or other medium-grain rice; 1/4 cup white wine; 3/4 teaspoon salt, divided; 2 (8-ounce) flatiron steaks; 1/4 teaspoon freshly ground black pepper; 1/4 cup (1 ounce) crumbled blue cheese

Grilled Flatiron Steaks with Kale and Beet Risotto was pinched from <a href="http://www.myrecipes.com/recipe/grilled-flatiron-steaks-with-kale-beet-risotto" target="_blank">www.myrecipes.com.</a>

"Flatiron steaks are cuts from the top blade with the shoulder tendon removed. Olivia restaurant uses local grass-fed beef, but grain-fed beef will also work in this dish...."

INGREDIENTS

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1 pound beets

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1/4 cup red wine vinegar

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1 tablespoon tarragon

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3 tablespoons olive oil, divided

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Cooking spray

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1 teaspoon minced garlic

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6 cups chopped kale (about 1 bunch)

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2 cups fat-free, less-sodium chicken broth

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2 cups water

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1/2 cup chopped onion

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1 cup Arborio rice or other medium-grain rice

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1/4 cup white wine

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3/4 teaspoon salt, divided

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2 (8-ounce) flatiron steaks

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1/4 teaspoon freshly ground black pepper

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1/4 cup (1 ounce) crumbled blue cheese

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