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Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. One of my favorites. For mine, I will make it a bit tasty. 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.

Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is something which I have loved my entire life.

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

While the pumpkin is roasting, you can make the risotto. Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is one of the most popular of recent trending foods on earth. 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".

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.

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". Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. This is a grilled flank steak. Served on top of a leek, crimini mushroom, and chick pea saute.

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