Recipe: Balsamic Marinated Steak and Asparagus and Green Risotto with Fava Bean Puree, Peas, and Asparagus

BALSAMIC MARINATED STEAK AND ASPARAGUS
Servings: 4

MARINADE:
2/3 cup prepared balsamic vinaigrette
2 tablespoons Dijon-style mustard
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4 beef round (sirloin) tip side steaks, cut 1 inch thick (about 8 ounces each)
1 pound fresh asparagus
1/2 teaspoon salt
1/8 teaspoon pepper

Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare doneness, turning once. (Do not overcook.)

During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.

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GREEN RISOTTO WITH FAVA BEAN PUREE, PEAS, AND ASPARAGUS
Source: Chez Panisse Vegetables by Alice L. Waters

1 lb. fava beans, shelled
olive oil
8 cups vegetable or chicken stock
3 Tbsp. butter
1 spring onion, diced
2 cups arborio rice
1/3 cup dry white wine
salt and black pepper
1/2 lb. Snow peas, trimmed
6 spears asparagus, sliced
1/4 cup grated parmesan cheese
1 Tbsp. butter

Boil a pot of water. Toss the beans in the water, simmer for one minute, drain, and rinse with cool water. Pop the beans out of their skins, place in a pot with a little olive oil and salt, and just cover with water. Simmer slowly, until soft enough to puree but still bright green, 10-15 minutes. Drain and puree.

Heat vegetable or chicken stock and keep at a low simmer.

In another saucepan, heat 3 Tbsp. butter, add the onion, and cook over medium heat until translucent.

Add arborio rice and cook over low heat, stirring, for three minutes.

Turn up the heat and pour in white wine. When the wine is absorbed, add 1/2 cup of the stock, stir well, and reduce the heat. Stir the rice and add the stock 1/2 cup at a time, allowing it to be absorbed.

After ten minutes, add the snow peas and the asparagus.

When the stock is used up, add the pureed fava beans, parmesan cheese, and butter. Stir well and season with salt and black pepper.