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

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

Introduce

Chef :

wingmaster835

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

This is a grilled flank steak. Served on top of a leek, crimini mushroom, and chick pea saute. With pumpkin risotto and a smoky paprika based cauliflower mash. I like my steaks very rare so please adjust the doneness of your steak to your liking.

Ingredient

2 lb

flank steak

leeks, sliced thin

2 tbs

butter

large crimini mushrooms, sliced, 1 can chick peas

1 can

chick peas

1/4 cup

cream sherry

1 cup

arborio rice

1/2 c

white merlot

4 cups

chicken stock

1 tsp

salt

1 cup

pumpkin puree

1/4 tsp

nutmeg

1/4 cup

Parmesan cheese

lg head of cauliflower, chopped

2 tsp

granulated chicken bouillon

2 tsp

paprika

1/2 tsp

liquid smoke

1 cup

ricotta cheese

Cooking instructions

* Step 1

Lay steak out on a cutting board. Crust heavily with the salt and spices. Both sides. Set aside while prepping rest of dinner.

* Step 2

Do all of these steps simultaneously.

* Step 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.

* Step 4

Heat 2 lg fry pans and a grill.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

Note: if there is a photo you can click to enlarge it