Sirloin Steak with Creamy Potato "Risotto"

  
"Teanna, it smells insanely good in here."

Jack entered the apartment after yet another 15-hour day at work of running proformas and building financial models (exciting stuff) and shot straight to the kitchen (which is right next to the front door, so I guess instead of shot, I should say, "took two steps towards the kitchen and was in the kitchen").  He looked over my shoulder and captured the scents of nutty butter and caramelized onions that wafted from the saute` pan. 

"What is it?"

"Potato risotto," I informed him, feeding him a bite. "You can take it for lunch tomorrow."

"But I want it now." he insisted.

"Well, you can't have it now." I said sternly, but with a slight chuckle in my voice.

"Why not?" he stomped.

"Because it's 10:00 pm and I need sunlight. I have to photograph it tomorrow." I said matter-of-factly. 

He looked downtrodden, but acquiesed.  Frankly, this is something he has learned by know.  When one dates a food blogger, one needs to be prepared to eat the food until it is properly photographed. 

But it was well worth the wait.  Yukon gold potatoes are diced into an 1/8" dice, cooked with finely chopped onions, a bit of heavy cream, and finished off with cayenne pepper, parmesan cheese, and topped with chives.  The result is a sublimely creamy potato "risotto" with gooey parmesan cheese and a slight bit of heat in the back of the mouth as a result of the cayenne pepper. The potatoes are toothsome, and if not told otherwise, one would definitely think this was risotto. Best part is?  It takes a quarter of the time to make this dish as it does actual risotto.

Oh, and the steak is good, too.  But we all know the star of this dish. 

Sirloin Steak with Creamy Potato Risotto adapted from Bon Appetit

1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 1/2 cups (or more) low-salt chicken broth (I used beef stock and it was delicious)
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh chives
6 6-ounce beef sirloin  steaks (each 3/4 to 1 inch thick)
1 1/2 tablespoons chopped fresh thyme
1 tablespoon (or more) olive oil

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken (or beef) broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken (or beef) broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. 

Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 1 to 2 minutes per side for medium-rare.

Divide potato risotto among plates. Place steaks on plates and serve.

 

Comments

[A Bowl Of Mush]

Wow, the potato risotto looks fab!!

[grace]

wow, he took that amazingly well! i see two keepers here--jack and this unique potato creation. :)

[Margaret]

Eh.... YUM!!!! Love steak and potatoes and this is an interesting twist.

[Eliana]

Yukon Golds are my new favorite potatos. So gosh darn creamy. BTW - I'd kill you if I came home and saw this in the kitchen and couldn't eat it ;) You have a good BF.

[Raffaela]

Making this dish this weekend! Thanks!!

[5 Star Foodie]

I love the idea of a potato risotto!

[Theresa]

That potato "risotto" sounds awesome! But how in the world did you get such a perfect small dice?

[Phyllis (me HUNGRY!)]

The potato risotto looks amazing! And I love that fact that it only takes a quarter of the time of a normal risotto.
ps. like Jack, my hubby is no stranger to waiting impatiently for his food :)

[jenn (Bread + Butter)]

I seriously need to make risotto one of these days. It's been on my list of things to make for such a LONG LONG time. Must. Get. Arborio rice!!!!

[Jen]

I hope that Jack enjoyed his lunch - too funny! Potato risotto- what a great idea!

[Tracey]

That potato risotto sounds amazing!! Potatoes are a serious weakness around here. I probably wouldn't be able to resist if I came home and you had these on the stove!

[Jen @ My Kitchen Addiction]

Yum... My hubby is a potato fan, so I'm sure he'd love this. He's not normally into risotto, but I'm thinking I might get away with it since it's made with potatoes!

[Chaitali]

Thanks for visiting my blog Teanna!
And that 'risotto' looks ridiculously good! How in the world did you manage to cut up all those potatoes in an 1/8" dice?

[DailyChef]

Looks amazingly good! I can understand Jack wanting to eat it right away :-P

[cheffresco]

Haha we share the pain of eating cool meals for photography sake. Those potatoes sure do look delicious!

[Jennifer]

Oh Dear Lord-I have died and gone to potato heaven. Must try this soon!

[Jessie]

wow I must make this for Hurley he's a total meat and potatoes kind of guy! I bet Jack was one happy man when he had his lunch.

[Christina]

That risotto sounds sooo good. And I'm totally with you about side dishes being the star. I thought it would be cool to start a restaurant that only served side dishes. This would definitely be on the menu.

[Ashley]

Oh wow I can just imagine how amazing the potato risotto is!

[Busybakersdozen.blogspot.com]

OMG. This was delicious!!!!!!!!!!!!! The potato risotto is incredible.