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. This baked Pumpkin Risotto looks thoroughly unimpressive when it comes out of the oven.

Brothers and Sisters - I'm coming at you from the Foodtube kitchen to drop a little seasonal culinary love on ya! My Pumpkin Risotto with Parmesan Crisps. Today, across the United States, pumpkin risotto has become ubiquitous at upscale restaurants. You can have Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash using 28 ingredients and 8 steps. Here is how you achieve it.

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

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

You may not need all the stock, but the texture should be loose and creamy. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it only takes a matter of seconds. Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests, but rather your guests have to wait for the.

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

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..

I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. Also Known As: Beef Flank; Flank Steak Filet; Jiffy Steak; London Broil; Plank Steak. Lean and boneless with lots of intense beef flavor. Mexican-Spiced Steaks with Cilantro Chimichurri and Chayote Squash Salad. Just when we thought we'd reached our threshold for pumpkin-flavored-everything, this risotto made us believers again.