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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Great recipe for Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. This is a grilled flank steak. Served on top of a leek, crimini mushroom, and chick pea saute.

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

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

With pumpkin risotto and a smoky paprika based cauliflower mash. I like my steaks very rare so please adjust the doneness of your steak to your liking. Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. This is a grilled flank steak.

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.

Served on top of a leek, crimini mushroom, and chick pea saute. With pumpkin risotto and a smoky paprika based cauliflower mash. I like my steaks very rare so please adjust the doneness of your steak to your liking. Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. This is a grilled flank steak.

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