Beef Flat-Iron Steaks with Mushroom Risotto

Ingredients

• 2 packs Silver Fern Farms Beef Flat-Iron Steaks
• 1.2L beef broth, slightly diluted
• 3 Tbsp olive oil
• ½ shallot, finely chopped
• 200g brown mushrooms, finely chopped
• 3 sprigs of fresh thyme, extra to serve
• 450g arborio rice
• 50g butter
• 125g parmesan, grated

Method

Remove Silver Fern Farms Beef Flat-Iron Steaks from the fridge and packaging and allow them to bloom at room temperature for 10 mins.

Bring the beef broth to a slow, steady simmer, keep it warm over low heat.

Bring a second large pot to medium heat, add 2 Tbsp olive oil and the shallot. Sauté the shallot until translucent. Add the mushrooms and thyme and cook for 5 mins, until reduced in size. Add the rice and stir thoroughly until all the grains are coated. Add 100ml of the broth, stirring constantly until the liquid is gone. Keep adding the broth, 100ml at a time, waiting until the liquid is absorbed before adding the next batch.

After 20 mins of cooking, the rice should begin to become tender but firm. Check the rice, adding hot water if required, for the final stage of cooking. 

Once cooked, remove from heat, season to taste and stir in butter and grated parmesan.

Bring a pan to med-high heat. Oil and season beef with remaining olive oil, salt and pepper. Cook for 3 mins on each side. Remove from heat and rest for 5 mins.

Slice the beef against the grain for maximum tenderness and serve with the mushroom risotto, fresh thyme and pepper.