How to Make Quick Brad's eye of round steak over jalapeño cheddar polenta

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

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, brad's eye of round steak over jalapeño cheddar polenta. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first 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 cook that.

The ingredients needed to make Brad's eye of round steak over jalapeño cheddar polenta:

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

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..

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