Roasted Garlic Steak Strips and Black Truffle Butter Risotto
with shiitake mushrooms
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Core tomato and cut into ½" dice.
Coarsely chop spinach.
Cut mushrooms into ¼" slices.
Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper.
Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from other pot to rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Finish the Risotto
Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.
Remove from burner. Stir in spinach, truffle butter, and onion salt (reserve a pinch for mushrooms) until combined. Cover and set aside.
Cook the Steak
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until browned and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Transfer to a plate. Reserve pan; no need to wipe clean.
Cook Mushrooms and Finish Dish
Return pan used to cook steak to medium-high heat and add 2 tsp olive oil. Add mushrooms to hot pan and stir occasionally until lightly browned, 3-4 minutes.
Add garlic, mirepoix base, remaining onion salt, and 2 Tbsp. water. Bring to a simmer.
Once simmering, remove from burner and stir in tomato and steak strips.
Plate dish as pictured on front of card, topping risotto with steak strips and vegetables. Bon appétit!
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