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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Served on top of a leek, crimini mushroom, and chick pea saute. Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.

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

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

While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed. 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".

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.

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". Place steak in a zip-top plastic bag. Add apple cider mixture and close, sealing out air. Put the onion, carrot, and celery into the food processor and pulse until it is a chunky paste.

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