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

    Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. This baked Pumpkin Risotto looks thoroughly unimpressive when it comes out of the oven. But with a few big stirs, it miraculously transforms into a luxurious Ultra creamy, ultra easy pumpkin risotto. For pumpkin lovers, for risotto lovers, for good food lovers everywhere – this Pumpkin.

    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”. Similarly, it is known in Brazil as fraldinha (literally: “little diaper”). You can have Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash using 28 ingredients and 8 steps. Here is how you cook that.

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

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

    Stir in the pumpkin and mushrooms. Cook, stirring often until the liquid is almost all absorbed. Heat the oil in a nonreactive medium saucepan. Pumpkin risotto is one of the many variations on the classic Italian slow-cooked rice dish, which is made with a type of rice that releases some of its starch into the cooking liquid, creating its own sauce.

    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..

    Today, across the United States, pumpkin risotto has become ubiquitous at upscale restaurants. 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. The pumpkin risotto recipe I'm posting today is something I've been working on for the past few months, adjusting proportions of the ingredients between trials to finally achieve the perfect rich pumpkin flavor and creamy texture in each and every comforting spoonful. The pumpkin puree gives the pumpkin risotto a natural and beautiful golden yellow hue.