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We hope you got insight from reading it, now let’s go back to brad's flank steak w/ pumpkin risotto & smoky cauliflower mash recipe. To cook brad's flank steak w/ pumpkin risotto & smoky cauliflower mash you only need 28 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash:
- Provide For the steak
- Prepare flank steak
- Use Garlic pwdr, Mccormick Montreal steak seasoning, & white pepper
- Prepare Sea salt
- Prepare The saute under the steak
- Prepare leeks, sliced thin
- You need butter
- Take large crimini mushrooms, sliced, 1 can chick peas
- Prepare chick peas
- Provide cream sherry
- Provide For the risotto
- Prepare arborio rice
- Use butter
- Take white merlot
- Prepare chicken stock
- Provide salt
- Prepare pumpkin puree
- Get nutmeg
- Take Parmesan cheese
- You need For the cauliflower
- Provide lg head of cauliflower, chopped
- Prepare Sea salt
- Use Tri color pepper in a grinder
- Provide granulated chicken bouillon
- Use paprika
- Use butter
- Use liquid smoke
- Provide ricotta cheese
Steps to make Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash:
- Lay steak out on a cutting board. Crust heavily with the salt and spices. Both sides. Set aside while prepping rest of dinner.
- Do all of these steps simultaneously.
- 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.
- Heat 2 lg fry pans and a grill.
- 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.
- 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.
- 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.
- 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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