Brad's eye of round steak over jalapeño cheddar polenta

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, brad's eye of round steak over jalapeño cheddar polenta. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Great recipe for Brad's eye of round steak over jalapeño cheddar polenta. Eye of round is a steak that can not be cooked rare. It lends best to being cooked medium rare. Just a touch of pink in the middle.

Brad's eye of round steak over jalapeño cheddar polenta is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Brad's eye of round steak over jalapeño cheddar polenta is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have brad's eye of round steak over jalapeño cheddar polenta using 26 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Brad's eye of round steak over jalapeño cheddar polenta:
  1. Make ready 6 eye of round steaks
  2. Get Sea salt
  3. Take White pepper
  4. Prepare Montreal steak seasoning
  5. Get 1 LG onion, cut into long thin strips
  6. Get 1 lb crimini mushrooms, sliced thin
  7. Make ready 2 cloves garlic, minced
  8. Make ready 1⁄4 cup cream sherry
  9. Take 1 stick butter, divided
  10. Prepare 4-6 sprigs fresh rosemary
  11. Prepare For the polenta
  12. Make ready 1⁄4 cup minced onion
  13. Take 3-4 large jalapeños, seeded and minced
  14. Make ready 3 cups water
  15. Make ready 1 cup whole milk or half&half
  16. Make ready 2 tsp granulated chicken bouillon
  17. Take 1 pinch Cajun spice
  18. Make ready 1 cup shredded white cheddar
  19. Make ready 1 cup yellow corn meal
  20. Prepare For the cauliflower
  21. Take 1 LG head cauliflower, cut into florets
  22. Take 2 tbs oil
  23. Take Cajun spice
  24. Make ready Garlic powder
  25. Take Pinch sea salt
  26. Make ready Louisiana hot sauce

Here is how you cook that. Brad's eye of round steak over jalapeño cheddar polenta is something that I've loved my entire life. They're nice and they look wonderful. To get started with this particular recipe, we have to first prepare a few components.

Instructions to make Brad's eye of round steak over jalapeño cheddar polenta:
  1. Cover both sides of the steaks with sea salt, white pepper, and Montreal seasoning. Set aside
  2. Cut cauliflower into florets. Drizzle oil and sprinkle seasonings to taste over them. Toss to coat. Place in a baking dish and roast at 375 until tender. When done, add hot sauce to taste.
  3. For the steaks, heat a fry pan over medium heat. Add
  4. Melt 3 tbs butter in a frying pan. Saute mushrooms, onion, and garlic over medium low heat until carmelized. When carmelized, turn heat up to medium and add sherry. Deglaze until all liquid is reduced.
  5. Start steaks and polenta at the same time.
  6. Heat a frying pan over medium heat. Add a touch of oil. Sear steaks on one side. About 3-4 minutes. When nice and browned on one side, flip. Add 3 tbs butter and rosemary sprigs to the pan. Baste with a spoon for 3 or 4 minutes again. Remove when steaks are medium rare. Let steaks rest 3 minutes.
  7. At the same time in a saucepot, saute the onion and jalapeños for the polenta. Just until onions become translucent. Do not brown. Add water, milk, bouillon, and spices. Bring to a boil. When boiling, slowly whisk in cornmeal. Reduce heat to low. Cook until you have a smooth polenta with no lumps or gritty texture. Add cheese and mix well.
  8. To plate, place polenta on the bottom. Put a steak on top. Spoon a little of the pan juice over it. Cover with sautéed mushrooms and onion. Serve cauliflower on the side. Serve immediately. Enjoy.

They're nice and they look wonderful. To get started with this particular recipe, we have to first prepare a few components. Brad's eye of round steak over jalapeño cheddar polenta step by step. Cover both sides of the steaks with sea salt, white pepper, and Montreal seasoning. Drizzle oil and sprinkle seasonings to taste over them.

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