20 oz Rib-Eye Steaks Over Risotto
with Tomato Onion Jam and Freshly Cracked Peppercorns
20 oz Rib-Eye Steaks Over Risotto
Juicy rib-eye steaks are served over creamy risotto, finished with sweet tomato-onion jam and a bold sprinkle of freshly cracked peppercorns for a rich, savory bite.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 5 teaspoon Balsamic Vinegar
- 2 unit Chicken Stock Concentrate
- ¼ ounce Chives
- 4 ounce Grape Tomatoes
- ¼ cup Parmesan Cheese
- 20 ounce Rib-Eye Steak
- 1 tablespoon Tricolor Peppercorns
- 1 unit Yellow Onion
Additional Ingredients
- 3 tablespoon Butter
- 4 teaspoon Olive Oil
- Pepper
- Salt
- ½ teaspoon Sugar
American
PDF
DifficultyEasy
Total Time45m
Calories1220
Protein67g
Carbs70g
Fat76g
Tags:
Protein SmartLow SugarMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, skip the Parmesan and finish the risotto with olive oil for body. If you avoid beef, use a hearty mushroom steak or thick portobello caps in place of the rib-eye; the dish will stay satisfying and protein-forward.
What to serve with it
Serve with a crisp green salad, garlicky green beans, or roasted asparagus to add freshness and balance the rich steak and creamy risotto. A bold red wine or sparkling water with lemon also works well alongside the peppery, savory flavors.
