Simple Way to Prepare Homemade Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is something that I’ve loved my entire life.

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

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

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

Instructions 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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