Recipe of Ultimate Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook brad's flank steak w/ pumpkin risotto & smoky cauliflower mash using 28 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash:

1. Get For the steak
2. Get 2 lb flank steak
3. Make ready Garlic pwdr, Mccormick Montreal steak seasoning, & white pepper
4. Get Sea salt
5. Make ready The saute under the steak
6. Make ready 2 leeks, sliced thin
7. Get 2 tbs butter
8. Make ready 9 large crimini mushrooms, sliced, 1 can chick peas
9. Prepare 1 can chick peas
10. Make ready 1/4 cup cream sherry
11. Take For the risotto
12. Make ready 1 cup arborio rice
13. Take 1 tbs butter
14. Make ready 1/2 c white merlot
15. Prepare 4 cups chicken stock
16. Get 1 tsp salt
17. Take 1 cup pumpkin puree
18. Make ready 1/4 tsp nutmeg
19. Prepare 1/4 cup Parmesan cheese
20. Take For the cauliflower
21. Prepare 1 lg head of cauliflower, chopped
22. Take Sea salt
23. Prepare Tri color pepper in a grinder
24. Get 2 tsp granulated chicken bouillon
25. Make ready 2 tsp paprika
26. Make ready 2 tbs butter
27. Take 1/2 tsp liquid smoke
28. Take 1 cup ricotta cheese

Steps to make Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash:

1. Lay steak out on a cutting board. Crust heavily with the salt and spices. Both sides. Set aside while prepping rest of dinner.
2. Do all of these steps simultaneously.
3. Place cauliflower in a small pot, half cover with water. Add chicken bouillon. Bring to a simmer. Stir often until water is almost gone. About a 1/4 inch left. Add rest of the cauliflower ingredients and mash. I usually keep a little texture to it and not mash it into a puree.
4. Heat 2 lg fry pans and a grill.
5. Place steak on the grill. For my rare I grill over fairly hi heat about 6 minutes per side. But prepare steak to your liking. When done cooking, let meat rest 6-8 minutes before slicing.
6. Melt butter for the saute. Add leeks and mushrooms. Season with the same thing the steak got seasoned with. Saute about 5 minutes. Add chick peas. Saute until leeks and mushrooms are done. Deglaze pan with cream sherry. Cook until almost completely evaporated. Remove from heat.
7. Melt butter for risotto. Add rice. Cook until rice just starts to brown. Add wine. From this point you pretty much need to stir constantly. When wine gets absorbed, add chicken stock 1 cup at a time, stirring until absorbed each time. When you add the last cup of stock, add pumpkin puree, 1 tsp salt, and nutmeg. Stir until rice is tender. When rice is tender, remove from heat. Add 1 tbs butter and Parmesan cheese. Stir until incorporated.
8. When everything is done, arrange on plates. Slice flank steak across the grain and on a bias. Under a half inch thick. Serve steak over leek saute. Garnish risotto with more parmesan. Serve immediately. Enjoy.

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