Saleh’s Plate · By Saleh Alkhalifa

Steak with Parmesan Risotto & Asparagus

A steakhouse-inspired plate of deeply seared steak, creamy Parmesan risotto, and roasted asparagus, finished with a restrained balsamic reduction for a savory-sweet contrast.

Ingredients

Steak

  • 2 filet mignon or sirloin steaks, 6–8 oz each
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp neutral oil
  • 2 tbsp unsalted butter
  • 2 garlic cloves, lightly crushed
  • 3 thyme sprigs

Parmesan risotto

  • 4 cups low-sodium chicken or vegetable broth
  • 2 tbsp unsalted butter, divided
  • 1 small shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • ¾ cup finely grated Parmesan
  • Kosher salt and black pepper, to taste

Asparagus and finish

  • 1 bunch asparagus, woody ends trimmed
  • 1 tbsp olive oil
  • Kosher salt and black pepper, to taste
  • ½ lemon
  • 2 tbsp balsamic glaze or reduction (optional)

Instructions

  1. Bring the broth to a gentle simmer in a saucepan, then keep it warm over low heat. Warm broth helps the rice cook evenly and stay creamy.
  2. Heat the oven to 425°F (218°C). Toss the asparagus with olive oil, salt, and pepper. Roast for 10–12 minutes, until bright green and lightly charred, then finish with a squeeze of lemon.
  3. Melt 1 tablespoon butter in a wide saucepan over medium heat. Cook the shallot for 3–4 minutes until soft, then add the garlic for 30 seconds. Stir in the Arborio rice and toast for 2 minutes, until the grains are glossy and their edges look translucent.
  4. Add the wine and stir until nearly evaporated. Add the warm broth one ladle at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. Continue for 18–22 minutes, until the rice is tender with a slight bite and flows slowly from the spoon.
  5. Remove the pan from the heat. Fold in the Parmesan and remaining tablespoon of butter. Season with salt and pepper, and loosen with a splash of broth if needed; the risotto should be creamy, not stiff.
  6. Pat the steaks very dry and season with salt and pepper. Heat a heavy skillet over medium-high heat, add the neutral oil, and sear for 3–4 minutes on the first side and 2–4 minutes on the second. Add the butter, garlic, and thyme during the final minute and baste the steaks until they reach the desired doneness.
  7. Rest the steaks for 8–10 minutes. Spoon the Parmesan risotto onto warm plates, arrange the asparagus alongside, and top with the steak. Finish with a light drizzle of balsamic reduction, if using, and spoon over any resting juices.