Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's eye of round steak over jalapeño cheddar polenta. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look 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.
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 is appreciated by millions every day. It’s easy, 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 fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook brad's eye of round steak over jalapeño cheddar polenta using 26 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Brad's eye of round steak over jalapeño cheddar polenta:
- Make ready eye of round steaks
- Get Sea salt
- Take White pepper
- Prepare Montreal steak seasoning
- Take LG onion, cut into long thin strips
- Make ready crimini mushrooms, sliced thin
- Take garlic, minced
- Get cream sherry
- Get butter, divided
- Get fresh rosemary
- Make ready For the polenta
- Take minced onion
- Get large jalapeños, seeded and minced
- Prepare water
- Take whole milk or half&half
- Get granulated chicken bouillon
- Make ready Cajun spice
- Prepare shredded white cheddar
- Take yellow corn meal
- Get For the cauliflower
- Make ready LG head cauliflower, cut into florets
- Prepare oil
- Get Cajun spice
- Take Garlic powder
- Make ready sea salt
- Make ready Louisiana hot sauce
Try this recipe with your sauce of choice, from chimichurri to barbeque. You can't go wrong!" Cut it thin, and enjoy on sandwiches! See great recipes for Brad's eye of round steak over jalapeño cheddar polenta too! See great recipes for Brad's eye of round steak over jalapeño cheddar polenta too!
Instructions to make Brad's eye of round steak over jalapeño cheddar polenta:
- Cover both sides of the steaks with sea salt, white pepper, and Montreal seasoning. Set aside
- 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.
- For the steaks, heat a fry pan over medium heat. Add
- 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.
- Start steaks and polenta at the same time.
- 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.
- 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.
- 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.
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. I served with sautéed mushrooms onion and garlic. And paired with a creamy jalapeño cheddar polenta and Cajun roasted cauliflower Bring stock to boil in large pot over high heat.
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