Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. It is one of my favorites. For mine, I’m gonna 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 meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. 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.

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

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