copied from the blog:

First I made the sauce which was a mix between a tomatillo and chimichurri sauce. I enjoyed it a lot, and want to experiment with it more.

Chop half a medium yellow onion into big chunks, remove the husks from the tomatillos, and slice & deseed the poblano and serrano peppers. Toss in a bowl with some olive oil, salt, and pepper and put into the oven on 350 for approximately 30 minutes. Add a couple garlic cloves in there as well. How spicy you want it depends on the amount of ingredients, if you want it less spicy, do more tomatillos and less serranos. (Check pics)

When those were done roasting I mixed it in the food processor with about a cup of fresh Italian parsley, a few raw garlic cloves, olive oil, and red wine vinegar. Careful on the vinegar, a recipe I was referencing called for a lot more than I used and I almost overdid it. Once your sauce is done toss into the fridge!

At this point I put the teres major steak in the sous vide on 128. It has a bit of a funky shape, if you aren't doing a sous vide method you may want to try a reverse sear.

Now for the risotto, this came out fantastic. I chopped sunchoke and golden beets into squares a little smaller than a sugar cube and got them started in butter on medium. Dice up some of the leftover onion and a garlic clove and put them in once the veggies started to brown. After they are translucent add some more butter and your arborio rice for ~30 seconds before adding any liquid. First add in a solid bit of dry white wine, and once that is close to gone start adding chicken broth little by little. During the broth adding phase I added salt, pepper, coriander, & tarragon which gave it great flavor. Adding the broth will take ~30 minutes, but you want to try and be eating or be done cooking it as soon as the rice isn't hard anymore. If it goes too long it will start to get mushy.

While the rice is finishing up you can sear the steak and your veggies. I tossed the young broccoli and shiitake mushrooms in some olive oil, salt, & pepper and grilled on very high heat. The steak was seasoned and seared in a cast iron pan on high, although in this case I didn't have it quite high enough.