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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is something which I have loved my whole life.

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. Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer.

To begin with this particular recipe, we have to 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 can achieve that.

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

Reduce the heat to low and keep the stock hot. Heat the oil in a nonreactive medium saucepan. 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.

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.

Think Pumpkin Risotto is too hard to make? This Pumpkin Recipe is creamy, light and with a scrumptious punch of pancetta, it's a whole new take. Stir in the pumpkin and mushrooms. Cook, stirring often until the liquid is almost all absorbed. The pumpkin risotto recipe I'm posting today is something I've been working on for the past few months, adjusting proportions of the ingredients between trials to finally achieve the perfect rich pumpkin flavor and creamy texture in each and every comforting spoonful.

So that is going to wrap this up for this exceptional food brad's flank steak w/ pumpkin risotto & smoky cauliflower mash recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!