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We hope you got benefit from reading it, now let’s go back to brad's flank steak w/ pumpkin risotto & smoky cauliflower mash recipe. To make brad's flank steak w/ pumpkin risotto & smoky cauliflower mash you need 28 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash:
- Get For the steak
- Get flank steak
- Provide Garlic pwdr, Mccormick Montreal steak seasoning, & white pepper
- Take Sea salt
- Take The saute under the steak
- Get leeks, sliced thin
- Prepare butter
- Get large crimini mushrooms, sliced, 1 can chick peas
- Get chick peas
- Provide cream sherry
- Get For the risotto
- Provide arborio rice
- Get butter
- Prepare white merlot
- You need chicken stock
- You need salt
- Take pumpkin puree
- Use nutmeg
- Prepare Parmesan cheese
- Provide For the cauliflower
- You need lg head of cauliflower, chopped
- Provide Sea salt
- Provide Tri color pepper in a grinder
- Prepare granulated chicken bouillon
- Prepare paprika
- Provide butter
- You need liquid smoke
- Prepare ricotta cheese
Instructions 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.
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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