Skirt Steak and Turnip Risotto
Skirt Steak and Turnip Risotto is a delicious and unique combination of tender skirt steak and creamy turnip risotto. The juicy steak pairs perfectly with the rich and flavorful risotto, creating a satisfying and compliant meal.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 2 cups Chicken Stock
- 4 Large Turnips
- 1 tbsp olive oil
- 1 lb. Skirt Steak, sliced
- 1 Shallot
- ¼ cup Oil
- ¼ cup Fresh Herbs, Finely Chopped (For Garnish)
Preparation
Step 1
In a large skillet heat a small amount of oil over medium-high heat.
Step 2
Add the sliced skirt steak and cook until browned and cooked to your desired level of doneness. Remove from the pan and set aside.
Step 3
In the same pan, add 1 tbsp over medium heat. Add the chopped shallot and saute until translucent and fragrant.
Step 4
Add the diced turnips to the pan and cook for a few minutes until they start to soften slightly.
Step 5
Gradually add the chicken stock to the pan, about 1 cup at a time, stirring frequently.
Step 6
Allow the turnips to simmer in the stock until they become tender and the stock is absorbed, similar to the consistency of risotto.
Step 7
Once the turnips are cooked and the stock is absorbed, season with salt and pepper to taste.
Step 8
Serve the turnip risotto in bowls or plates, and top with the cooked skirt steak slices.
Step 9
Garnish with fresh herbs. Enjoy!
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