Garlic Roasted Beef Sirloin Steaks With Asparagus And Hot Tomato Salad Recipes

Steps:

• Heat 1/4 cup olive oil in braising pan or Dutch oven on medium heat.
• Add garlic and red pepper flakes, if using, and cook 3-4 minutes or until garlic is lightly browned.
• Add mushrooms and cook 5-6 minutes.
• Deglaze pan with wine and add tomatoes.
• Cover tight-fitting lid, reduce heat to medium and gently simmer 40 minutes.
• Heat additional olive oil in heavy-bottomed saucepan or Dutch oven.
• Saute shallots and pancetta 3-4 minutes, stirring constantly.
• Add risotto and cook 2-3 inutes or until risotto begins to brown.
• Combine broth with cream in a small saucepan and heat until simmering.
• Add broth mixture to hot risotto cup by cup, adding more liquid only when the previous cup is absorbed into the rice.
• The final 1-2 cups will not be completely absorbed but will give the risotto a creamy texture.
• Stir in oregano and asparagus and keep warm for service.
• Brush steaks with olive oil and season with salt and pepper.
• Preheat grill on high and reduce to med high; grill steaks to desired doneness.
• Serve steaks with risotto and sauce.
• Serve with Louis M Martini Cabernet Sauvignon!

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.