Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, brad's eye of round steak over jalapeño cheddar polenta. It is one of my favorites food recipes. This time, I will make it a bit tasty. 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 foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Brad's eye of round steak over jalapeño cheddar polenta is something that I have loved my whole life. They’re nice and they look wonderful.
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 can achieve it.
The ingredients needed to make Brad's eye of round steak over jalapeño cheddar polenta:
- Get 6 eye of round steaks
- Get Sea salt
- Get White pepper
- Get Montreal steak seasoning
- Make ready 1 LG onion, cut into long thin strips
- Prepare 1 lb crimini mushrooms, sliced thin
- Take 2 cloves garlic, minced
- Make ready 1/4 cup cream sherry
- Get 1 stick butter, divided
- Make ready 4-6 sprigs fresh rosemary
- Get For the polenta
- Get 1/4 cup minced onion
- Prepare 3-4 large jalapeños, seeded and minced
- Get 3 cups water
- Take 1 cup whole milk or half&half
- Prepare 2 tsp granulated chicken bouillon
- Take 1 pinch Cajun spice
- Take 1 cup shredded white cheddar
- Get 1 cup yellow corn meal
- Take For the cauliflower
- Get 1 LG head cauliflower, cut into florets
- Prepare 2 tbs oil
- Get Cajun spice
- Take Garlic powder
- Take Pinch sea salt
- Make ready Louisiana hot sauce
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 is one of the most well liked of current trending foods on earth. It's easy, it's quick, it tastes yummy. It is enjoyed by millions daily.
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.
Brad's eye of round steak over jalapeño cheddar polenta is something which I've loved my whole life. They are nice and they look wonderful. See great recipes for Brad's eye of round steak over jalapeño cheddar polenta too! … I used a top round roast that was sliced about as thin as lunch meat. Try this recipe with your sauce of choice, from chimichurri to barbeque. You can't go wrong!" Cut it thin, and enjoy on sandwiches!
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