Brad's eye of round steak over jalapeño cheddar polenta
Brad's eye of round steak over jalapeño cheddar polenta

Hey everyone, hope you’re having an incredible day today. 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 food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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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 that.

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

Add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium; cook, whisking frequently to prevent lumps. Add the cheddar cubes and jalapeño slices and toss to coat. Pour over the flour/butter mixture, stirring gently, until the dough all comes together. (It will be slightly dry/crumbly.) Turn out onto a floured surface and use your hands to press into a rough rectangle shape.

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.

Add the cheddar cubes and jalapeño slices and toss to coat. Pour over the flour/butter mixture, stirring gently, until the dough all comes together. (It will be slightly dry/crumbly.) Turn out onto a floured surface and use your hands to press into a rough rectangle shape. Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each.

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