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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 need 28 ingredients and 8 steps. Here is how you cook it.

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

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