Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is something which I’ve loved my whole life. They’re nice and they look wonderful.

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 that.

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

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

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.

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