Garlic Lime Marinated Steak over Spring Risotto with Grilled Nectarine and Berry Salad

Ingredients:

Steak Ingredients:

• 4 Striploin Grilling Steaks
• ½ cup extra virgin olive oil
• ¼ cup fresh lime juice
• ¼ cup water
• 2 cloves garlic, minced
• 4 scallions, finely chopped
• 2 tablespoons parsley, finely chopped
• ½ teaspoon salt
• ½ teaspoon pepper -Risotto

Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 cup onion, finely chopped
• 1 ¼ teaspoon salt
• 3 cloves garlic, minced
• 1 ½ cups Arborio rice
• 1 tablespoon white wine vinegar
• 4 cups vegetable broth, low sodium
• 1-2 cups water
• 10 ounces asparagus, cut into bite sized pieces
• 1 cup frozen peas
• lemon zest
• 1 tablespoon lemon juice
• ¼ cup parmesan, grated

Salad Ingredients:

• 5 cups arugula
• 1 cup strawberries
• ¾ cup blueberries
• ⅓ cup goat cheese, crumbled
• 3 nectarines, stoned and sliced into eighths
• ⅓ cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• 2 tablespoons mint, finely chopped
• ¾ teaspoon salt pepper

Directions:

1. Whisk all your steak marinade ingredients together and pour them into a large Ziplock bag. Add the Grilling steak and press out all the air. Refrigerate for 2 hours.
2. While steak is marinating start on risotto. Heat oil and butter in saucepan over medium heat. Once hot, add your onions and sprinkle with ¼ teaspoon salt. Cook, stirring occasionally, until onion has softened, about 3 to 4 mins.
3. Stir in garlic and cook 30 seconds. Add rice and stir for 1 minute to coat rice in oil and butter mixture.
4. Add vinegar and a splash of broth to scrape up any browned bits stuck to bottom of pan. Stir in 2 cups of vegetable broth and 1 teaspoon of salt. Bring the pot to a simmer. Stirring every few minutes until most of the broth has been absorbed. Repeat this process with the remaining 2 cups of broth, this will take about 25 minutes.
5. Stir in 1 cup of water and cook until more of the liquid has been absorbed. If the rice is still hard in the center, stir in additional cup of water and cook for few more minutes. Add in asparagus and cook, stirring occasionally until asparagus is tender, about 5 minutes.
6. Stir in peas, lemon zest and lemon juice. Once peas have heated, remove pan from heat and stir in parmesan. Season with salt and pepper to tase.
7. *{Before your risotto is finished}* Preheat your grill to medium heat (350 degrees F) and grill steaks to desired doneness, turning once. Rest for 5 minutes and thinly slice to serve over risotto.
8. Brush nectarines with olive oil. Grill for 1-2 minutes on each side until charred and caramelized. Remove and set aside.
9. Whisk together all ingredients for vinaigrette. Taste and adjust seasoning as desired.
10. Assemble salad ingredients and toss with vinaigrette. Top with crumbled goat cheese and fresh mint. Enjoy!