Spinach Mushroom Risotto with Red Wine Steak
One of the secrets to a delicious London Broil is the marinade and this easy red wine marinade is perfect for tenderizing London Broil and other tough cuts of beef, such as skirt steak. Making this an inexpensive dinner for any night of the week. Personally I find it hard to eat my veggies so I've gotten into the habit of hiding my veggies in delicious meals I love, like risotto. I chop the mushrooms and spinach super small and hardly notice them, which could be the perfect way to get those kids to eat this meal too! Plus who doesn't love some cheesy rice?!
RED WINE MARINADE FOR STEAK
3 cloves garlic, crushed
2 cloves of garlic, finely minced
1 dry bay leaf
2 teaspoon thyme leaves
2 sprigs fresh rosemary
1 tablespoon whole peppercorn medley
1/2 onion, minced
1 tablespoon whole coriander seeds
2 tablespoons whole grain mustard
¼ cup Worcestershire sauce
1 cup red wine
Peel and smash 3 cloves of garlic, peel and mince 2 cloves garlic and set aside.
In a small bowl, pour red wine, Worcestershire sauce, add garlic, and all spices and whisk with a fork.
Place London Broil in large zip lock bag.
Pour marinade over London Broil and seal bag removing as much air as possible.
Place ziplock bag (with London Broil) in a pan large enough that the London Broil is flat
Refrigerate for 4 to 6 and turn bag once midway through marinating time to distribute marinade evenly over London Broil.
SPINACH MUSHROOM RISOTTO
2 tablespoons olive oil
2 tablespoons butter
½ onion, chopped
8 ounces cremini mushrooms diced
1/4 teaspoon salt
1/2 teaspoon thyme leaves
2 cloves garlic minced
4-6 cups chicken or vegetable broth
2 cup Arborio rice
2 cups baby spinach, chopped
1/3 cup Parmesan or Romano cheese freshly grated
In a large pan, add butter and oil. When oil is hot, add onions and cook for 2 minutes to soften, stirring occasionally.
Add mushrooms, spinach, garlic, salt, and thyme; cook for 5 minutes or until mushrooms are tender, stirring frequently.
Add rice; cook and stir for 3-5 minutes more until rice is toasted.
Add broth, 1 cup at a time allowing broth to absorb before adding the next cup.
When cooking is complete, stir in romano cheese.
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