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 again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. It is one of my favorites. This time, I am going to make it a little 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 easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is something which I have loved my whole life. They are nice and they look fantastic.

Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means "bib". Similarly, it is known in Brazil as fraldinha (literally: "little diaper").

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

For pumpkin lovers, for risotto lovers, for good food lovers everywhere - this Pumpkin. Heat the oil in a nonreactive medium saucepan. Pumpkin risotto is one of the many variations on the classic Italian slow-cooked rice dish, which is made with a type of rice that releases some of its starch into the cooking liquid, creating its own sauce. Today, across the United States, pumpkin risotto has become ubiquitous at upscale restaurants.

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.

You may not need all the stock, but the texture should be loose and creamy. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it only takes a matter of seconds. Stir in the pumpkin and mushrooms. Cook, stirring often until the liquid is almost all absorbed. Flank steak, or London broil, should be either quickly grilled or braised to make it mouthwateringly tender.

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