SKIRT STEAK AND TURNIP RISOTTO
Time in the Kitchen: 25 minutes
Servings: 4
2 cups chicken stock
3-4 large turnips (enough for 8 cups grated)
2 tablespoons unsalted butter
1 pound skirt steak
1 shallot
¼ cup oil
¼ cup fresh herbs for garnish, finely chopped (or more to taste)
This Primal version of risotto cooks a lot faster than the traditional rice version, and eliminates a lot of carbs by using grated turnip instead. The
flavor is mild with a bit of earthiness and the texture is soft and comforting—perfect for a chilly winter night.
In a small pot, bring the chicken stock to a boil. Peel turnips and grate in a food processor.
In a large pot, melt the butter at medium-high heat. Add the turnips and stir. Add the chicken stock and keep at a rapid boil, stirring occasionally,
for 10-12 minutes.
While the turnips are cooking, slice the skirt steak into thin strips and lightly season with salt and pepper. Heat a few tablespoons of oil in a
skillet over high heat. When the skillet is very hot, add the steak and cook until it reaches desired doneness.
Peel the shallot and slice very thinly. Heat ¼ cup of oil; you'll know it's hot enough if you drop a little shallot in and it begins to sizzle immediately.
Add the remaining shallot and brown for about one minute until it's nice and crispy, but not burnt.
Stir steak and fresh herbs in with the turnip. Garnish with crispy shallot.
For additional creaminess, stir butter, whole cream or grated parmesan cheese into the risotto before serving.
Macronutrient Profile (perserving)