Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash. 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. I always tell my students that risotto is a technique, not a recipe.

Reduce the heat to low and keep the stock hot. Making pumpkin risotto in your slow cooker is a wonderful and easy way to have a delicious savory pumpkin side Feta Feta Cheese Figs Fire Roasted Tomatoes Fish Fish Stock Flank Steak Flat Iron Steak Flour Flour Tortillas Foil Food Bloggers Food Preparation. Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. 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

It's of For the steak.
You need 2 lb of flank steak.
You need of Garlic pwdr, Mccormick Montreal steak seasoning, & white pepper.
Prepare of Sea salt.
Prepare of The saute under the steak.
It's 2 of leeks, sliced thin.
It's 2 tbs of butter.
Prepare 9 of large crimini mushrooms, sliced, 1 can chick peas.
It's 1 can of chick peas.
You need 1/4 cup of cream sherry.
Prepare of For the risotto.
Prepare 1 cup of arborio rice.
It's 1 tbs of butter.
Prepare 1/2 c of white merlot.
Prepare 4 cups of chicken stock.
It's 1 tsp of salt.
It's 1 cup of pumpkin puree.
You need 1/4 tsp of nutmeg.
You need 1/4 cup of Parmesan cheese.
Prepare of For the cauliflower.
You need 1 of lg head of cauliflower, chopped.
You need of Sea salt.
Prepare of Tri color pepper in a grinder.
You need 2 tsp of granulated chicken bouillon.
It's 2 tsp of paprika.
Prepare 2 tbs of butter.
You need 1/2 tsp of liquid smoke.
It's 1 cup of ricotta cheese.

French butchers refer to it as bavette, which means "bib". Similarly, it is known in Brazil as fraldinha (literally: "little diaper"). The cut is common in Colombia, where it is known as sobrebarriga ("over the belly"). Stir in the pumpkin and mushrooms.

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

Lay steak out on a cutting board. Crust heavily with the salt and spices. Both sides. Set aside while prepping rest of dinner..
Do all of these steps simultaneously..
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..
Heat 2 lg fry pans and a grill..
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..
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..
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..
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..

Cook, stirring often until the liquid is almost all absorbed. If you loved this Pumpkin Risotto I would appreciate it so much if you would give this recipe a star review! Wine Pairings for Pumpkin Risotto: Barolo has a firm tannins and great body that will cut through the creaminess of this dish. With its buttery notes, Chardonnay pairs nicely with the creamy. This Italian risotto recipe is both vegetarian and vegan, as long as you use vegan margarine instead of butter.