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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare 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 will be really delicious.

Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must 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 it.

The ingredients needed to make Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash:

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

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.

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