Skirt Steak and Turnip Risotto

Adapted from Primal Blueprint Quick and Easy Meals, Mark Sisson and Jennifer Meier


Once in a while, my husband still craves his pasta, so when I saw this in the latest Primal Blueprint cookbook, I had to give it a try. It did not disappoint. Delicious and flavorful. The crispy shallots are a must. They reminded us of the French onions in a can that are used on green bean casseroles. Yum!


Serves 4.


Ingredients
2 cups chicken stock
3 – 4 large turnips (enough for 8 cups grated)
2 Tbsp unsalted, grass-fed butter
1 lb skirt steak, trimmed
1 shallot
¼ cup olive oil
¼ cup fresh herbs for garnish, finely chopped

Preparation

1. In a small pot, bring chicken stock to a boil. Thoroughly wash turnips, trim ends, and grate in food processor.
2. In a large pot, melt butter over medium-high heat. Add the turnips and stir to coat. Add the chicken stock and keep at a rapid boil, stirring occasionally, for 10 – 12 minutes or until liquid is almost all absorbed and turnips are soft.
3. While the turnips are cooking, slice the skirt steak into thin strips and lightly season with salt and pepper. Heat a large skillet over high heat. Add a few tablespoons of oil to coat the bottom, then add the steak and cook until it reaches your desired degree of doneness. (You could also grill the skirt steak whole and then slice.)
4. Peel the shallot and thinly slice. Heat ¼ cup of oil in a small saucepan. Drop a small piece of shallot in the oil. When it sizzles, add the rest of the shallot and fry until brown, but not burnt, approximately 5 minutes. Remove from heat.
5. To serve, spoon the turnips onto a plate or shallow bowl, top with steak, then crispy shallots (removed from oil with a slotted spoon). Drizzle with a little warm olive oil from the shallot pan. Top with herbs and enjoy!