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

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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 cook that.

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

Red Wine Risotto with Steak and Blue Cheese. Ribeye steak with heirloom avocados and tomatoes over avocado risotto made from the Avocado Diva's heirloom avocados. Add the butter and grated parm and stir vigorously. Taste and add additional salt to your liking. Serve with sliced flank steak and a green salad.

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