Churrasco Beef Risotto

Prep Mix smoked paprika, cumin, garlic powder, oregano, salt, and pepper. Coat both sirloin steaks evenly, set aside at room temperature. Finely dice shallots, grate garlic cloves, grate lime zest. Chop coriander. Mix coriander, lime zest, lime juice, 0.5 clove grated garlic, olive oil, and pinch of salt in a small bowl for gremolata.

Sweat Heat butter and olive oil in a wide heavy saucepan over medium heat. Add shallots, cook 4–5 minutes until completely softened. Add grated garlic, stir 30 seconds until fragrant.

Build Add arborio rice, stir 1–2 minutes until grains are translucent at edges and coated in butter. Pour in white wine, stir continuously until fully absorbed, about 2 minutes.

Simmer Add hot beef stock one ladleful at a time over medium heat, stirring continuously. Wait until each addition is absorbed before adding the next, 18–20 minutes total. Rice should be creamy with slight bite when done.

Sear While risotto cooks in its final 10 minutes, heat a cast iron or heavy frying pan over highest heat until smoking. Add neutral oil. Sear steaks 2.5–3 minutes per side for medium-rare. Rest on a board 4 minutes before slicing.

Finish Remove risotto from heat. Stir in grated parmesan, season with salt and pepper. Cover and rest 2 minutes until creamy and fully tender.

Plate Spoon risotto into two warm bowls. Arrange sliced steak over risotto. Spoon coriander-lime gremolata generously over steak and risotto. Serve immediately.