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

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When you go grocery shopping, be smart about it. If you make smart decisions when you are purchasing your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to deal with a hectic store or a long drive through line at the end of the day. You want to go to your apartment and make a little something from your kitchen. Make sure that what you already have is nutritious. This makes it simple to have a great meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are a good deal of things that work toward your getting healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. You can do tiny things every day to improve upon your health and lose weight. Being smart about the decisions you make each day is a start. Getting as much physical exercise as possible is another factor. Don’t ignore that health isn’t only about simply how much you weigh. You need to help to make your body as strong you can make it.

We hope you got benefit from reading it, now let’s go back to brad's flank steak w/ pumpkin risotto & smoky cauliflower mash recipe. You can cook 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 cook Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash:
  1. You need For the steak
  2. Use flank steak
  3. You need Garlic pwdr, Mccormick Montreal steak seasoning, & white pepper
  4. Provide Sea salt
  5. Prepare The saute under the steak
  6. Prepare leeks, sliced thin
  7. You need butter
  8. Get large crimini mushrooms, sliced, 1 can chick peas
  9. Prepare chick peas
  10. Take cream sherry
  11. Provide For the risotto
  12. Provide arborio rice
  13. You need butter
  14. Get white merlot
  15. Use chicken stock
  16. You need salt
  17. Take pumpkin puree
  18. You need nutmeg
  19. Use Parmesan cheese
  20. Use For the cauliflower
  21. Provide lg head of cauliflower, chopped
  22. Get Sea salt
  23. Prepare Tri color pepper in a grinder
  24. Get granulated chicken bouillon
  25. Prepare paprika
  26. Get butter
  27. Provide liquid smoke
  28. You need 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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