Seared Steak with Caramelized Onion Risotto and Gruyère
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Ingredients & Equipment
What we send
- 1bay leaf
- 16 ouncesbeef stock
- 1/8 ouncethyme
- 1yellow onion
- 1/2 cupArborio rice
- 1/4 cupdry sherry wine
- 1 packetunsalted butter
- 2 ouncesshredded Gruyère cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium high-sided pan with lid
- 8" medium pot
Rinse all produce. In a medium high-sided pan, combine bay leaf, beef stock, and ¾ cup water. Bring to a boil over medium-high heat, then remove pan from heat and cover to keep warm until Step 3. Strip thyme leaves, discarding stems. Peel onion, halve, and thinly slice.
Sauté onion and toast rice
Heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add onion; sauté, stirring, until light brown and softened, 6-7 minutes. Add rice and half of thyme; cook, stirring, until rice is toasted and translucent, 2-3 minutes. Stir in sherry wine and simmer until liquid is mostly absorbed, 1-2 minutes more.
Remove and discard bay leaf from beef broth, then add warm beef broth and ½ teaspoon salt to pot with rice and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium high. Simmer, stirring occasionally (to keep it from sticking to the pot), until liquid is mostly absorbed and rice is tender, 15-20 minutes. Wipe pan from broth dry and reserve for next step.
While risotto simmers, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Return pan from broth to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to cutting board and set aside to rest.
Once rice is tender and liquid is mostly absorbed, remove pot from heat and stir in butter and Gruyère until fully combined. Taste and season with salt and pepper as desired.
Plate seared steak and risotto
Once rested, cut steaks against the grain into ¼-inch slices. Divide caramelized onion risotto between shallow serving bowls. Top with sliced steak and garnish with remaining thyme. Bon appétit!