Flank Steak with Goat Cheese Ris’oat’o



For the flank steak

  • 1 pound flank steak
  • 2 tablespoons soy sauce
  • 1 lemon, juiced
  • 1 tablespoon dijon mustard
  • 3 cloves of garlic, crushed
  • 1 teaspoon honey

For the ris’oat’o

  • 1 shallot, minced
  • 2 cloves of garlic, minced
  • 1 teaspoon olive oil
  • 1 1/2 cup uncooked steel cut oats
  • 32 oz box beef stock
  • 1 cup skim milk
  • 4 oz goat cheese


  1. Add the flank steak and all other ingredients (soy sauce, lemon, dijon, garlic, and honey) into a large ziplock bag and season with salt and pepper. Marinate for at least thirty minutes while you cook the ris’oat’o or overnight if you prep the day before.
  2. In a large, non-stick skillet, add your olive oil over medium heat. When hot, add your shallot and garlic along with some salt and pepper. Cook until the shallots have softened and then stir in your steel cut oats. Cook this for a minute or two
  3. From this point on, you’re going to add your beef stock one cup at a time, stirring often, and adding the next cup when most of the liquid has absorbed into the oats. Repeat this until all 32 oz of your beef stock have been used up. The risotto should stay at a gentle simmer throughout the cooking process
  4. When your beef stock is gone, add the one cup of skim milk as your last liquid addition. When most of the milk has absorbed into the oats, remove from the heat and add your goat cheese. This whole cooking process should take around 50 minutes
  5. Season to taste with salt and pepper
  6. When there is about 15-20 minutes left on your ris’oat’o, heat your oven to broil. Remove your flank steak from the marinade, pat it dry, season with salt and pepper, and place on a baking sheet. Put the flank steak in the oven on the top grate closest to the top of your oven
  7. Broil for 5 minutes on each side and then let the steak rest for at least 5 minutes before slicing in thin slices against the grain
  8. To serve, dish out a portion of the goat cheese ris’oat’o and top with several slices of flank steak


The cook time on the steak may very likely vary based on your oven’s broiler and how close you have the steak to the broiler. Just keep an eye on it and use a meat thermometer if you have one.

The cook time on the ris’oat’o may vary as well based on how gentle/heavy you are simmering it. The risotto will be done when you have added all your liquid, though, and it should have an “al dente” texture.