Grilled Flatiron Steaks with Kale and Beet Risotto

Ingredients

• 1 cup rice medium-grain
• 1 pound beets 
• 0.3 teaspoon pepper black freshly ground
• 1 ounce cheese blue crumbled
• 2 cups fat-skimmed beef broth fat-free
• 16 ounce flat iron steak 
• 1 teaspoon garlic minced
• 6 cups kale chopped ( 1 bunch)
• 3 tablespoons olive oil divided
• 0.5 cup onion chopped
• 0.3 cup red wine vinegar 
• 0.8 teaspoon salt divided
• 1 tablespoon tarragon 
• 2 cups water 
• 0.3 cup wine 

Equipment

• frying pan
• sauce pan
• oven
• blender
• aluminum foil

Directions

1. Preheat oven to 35
2. Leave root and 1-inch stem on beets; scrub with a brush. Wrap beets in heavy-duty aluminum foil.
3. Bake at 350 for 1 hour and 15 minutes or until tender.
4. Remove from oven; cool. Trim off beet roots and stems; rub off skins.
5. Cut beets into quarters.
6. Place beets, vinegar, tarragon, and 1 tablespoon oil in a blender. Process until smooth; set aside.
7. Heat a large skillet over medium heat. Coat pan with cooking spray.
8. Add garlic to pan; cook 30 seconds, stirring constantly.
9. Add kale to pan; cook 5 minutes or until kale wilts, stirring frequently.
10. Remove kale mixture from pan; wipe pan clean.
11. Bring broth and 2 cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat.
12. Heat remaining 2 tablespoons oil in skillet over medium heat.
13. Add onion; cook 5 minutes or until tender, stirring occasionally.
14. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until the liquid is absorbed, stirring constantly.
15. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in pureed beet mixture, kale, and 1/2 teaspoon salt.
16. Remove from pan; keep warm. Wipe pan clean.
17. Heat skillet over medium-high heat. Coat pan with cooking spray.
18. Sprinkle beef evenly with remaining 1/4 teaspoon salt and pepper.
19. Add beef to pan; cook 3 minutes on each side or until desired degree of doneness.
20. Remove from pan; let stand at room temperature 5 minutes before cutting across grain into thin slices.
21. Serve beef with risotto; sprinkle with blue cheese.