Skirt Steak and Turnip Risotto
- 2 cups chicken stock
- 3-4 large turnips (enough for 8 cups grated)
- 2 tablespoons unsalted butter
- 1 pound skirt steak
- 1 shallot
- ¼ cup oil
- ¼ cup fresh herbs for garnish, finely chopped (or more to taste)
Instructions:
The flavor is mild with a bit of earthiness and the texture is soft and comforting—perfect for a chilly winter night.
- In a small pot, bring the chicken stock to a boil. Peel turnips and grate in a food processor.
- In a large pot, melt the butter at medium-high heat. Add the turnips and stir. Add the chicken stock and keep at a rapid boil, stirring occasionally, for 10-12 minutes.
- While the turnips are cooking, slice the skirt steak into thin strips and lightly season with salt and pepper. Heat a few tablespoons of oil in a skillet over high heat. When the skillet is very hot, add the steak and cook until it reaches desired doneness.
- Peel the shallot and slice very thinly. Heat ¼ cup of oil; you'll know it's hot enough if you drop a little shallot in and it begins to sizzle immediately. Add the remaining shallot and brown for about one minute until it's nice and crispy, but not burnt.
- Stir steak and fresh herbs in with the turnip. Garnish with crispy shallot.
- For additional creaminess, stir butter, whole cream or grated parmesan cheese into the risotto before serving.