Core tomato and cut into 1/2" dice

"Place a 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 to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 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. Add butter, garlic salt, and green onion bottoms. Stir to combine, then cover and set aside."

While risotto cooks, prepare the steak.

Pat steaks dry, and season both sides with 1/4 tsp salt and a pinch of pepper.

"Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side."

Transfer steaks to a plate. Reserve pan; wipe clean.

In the same pan over medium heat, add 1 tsp olive oil and diced tomatoes. Cook 1-2 minutes. Add sherry vinegar, tomato paste, and demi. Cook 1 minute. Add cream cheese and 1 tablespoon water and bring to a simmer. Stir to combine and remove from heat.

Plate dish as pictured on front of card, topping risotto with green onion tops. Bon appétit!