4 beef tenderloins
2 garlic cloves (chopped)
2 TSP freshly grated ginger
1 cup red wine
2 TBSP sirarcha
1 TBSP soy sauce
1 TBSP rice wine vinegar
1 TSP sugar
salt and pepper
5 cups chicken stock
1 13.5oz can coconut milk
1 lemongrass stalk (segmented into 2″ pieces)
1TSP freshly grated ginger
1 TSP chili flakes
1 yellow onion (finely chopped)
2 cloves garlic (minced)
1 cup green onions (finely chopped)
2 cups arborio rice (uncooked)
4 pieces Laughing Cow cheese (random, I know…In lieu, a 1/4 cup of cream cheese will do!)
salt and pepper
grape seed oil
I recently dined at Mercato here in Calgary for the first time ever. I know, I’m a terrible, terrible foodie. If you’ve eaten there, you know their red meat claim to fame is the ‘Bistecca’ a steak of epic proportions served with prosciutto-wrapped asparagus of equal delicious monstrosity. Perhaps I’ll share a picture of the dish at the bottom of the post (‘perhaps’ = ‘will’). Needless to say, steak has been the object of my affection ever since. Thus, this dinner recipe was born.
Before starting on the risotto, you’ll need to marinate the steaks for a few hours (at least two). Place all of the steak ingredients into a large ziploc bag, sprinkle with salt and pepper, seal and swish the bag around a few times to mix the marinade nicely. Pop the bag of steaks into the fridge for the next while. In the meantime, watch an episode of Dawson’s Creek.
When it’s getting closer to dinner time, you can start preparing the risotto. Mix the first 5 ingredients together in a medium-sized pot. Turn to medium-high heat and let cook until the liquid is just about to boil. Reduce to low heat to stay hot. Next, in a large pan on medium-high heat, cook down the onions and garlic in some olive oil for 5 minutes. Add the chopped green onions and rice to the pan, give everything a good stir and let cook for another 3-4 minutes.
At this point, start preheating your oven to 400 degrees (for finishing the steaks).
Now, start adding the hot liquid to the pan, ladle by ladle. Each time you add some liquid, stir occasionally until the rice has just about absorbed all of it, then add some more. Repeat until all of the liquid has been absorbed and the rice is al dente, 20 minutes or so. Finally, add your Laughing Cow cheese (just because you had some in the fridge) and stir until it’s melted away into the risotto. Finish with some salt and pepper and reduce to low heat to stay warm while you cook the steaks.
Now to sear! Place a medium-sized pan (cast iron if you have one) on the stove with a bit of grape seed oil, and turn to high heat. Remove the steaks from their marinade and add to the hot pan. Let them cook for approximately 2-3 minutes on each side, then pop into the preheated oven for 6-8 minutes for a medium-rare cut. Remove and let sit for a few minutes on your cooking board before slicing.
When you’re ready to serve, portion out the risotto onto four plates followed by the (now) sliced steak. Everyone will definitely be full after this!
Total cook time…40 min (not including marinade time)
6 Comments to “Red Wine and Sriracha Marinated Steak with Coconut Lemongrass Risotto”
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