Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, brad's eye of round steak over jalapeño cheddar polenta. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Brad's eye of round steak over jalapeño cheddar polenta is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Brad's eye of round steak over jalapeño cheddar polenta is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Make ready 6 eye of round steaks
- Get Sea salt
- Make ready White pepper
- Prepare Montreal steak seasoning
- Make ready 1 LG onion, cut into long thin strips
- Make ready 1 lb crimini mushrooms, sliced thin
- Get 2 cloves garlic, minced
- Prepare 1/4 cup cream sherry
- Prepare 1 stick butter, divided
- Get 4-6 sprigs fresh rosemary
- Make ready For the polenta
- Take 1/4 cup minced onion
- Get 3-4 large jalapeños, seeded and minced
- Take 3 cups water
- Take 1 cup whole milk or half&half
- Take 2 tsp granulated chicken bouillon
- Make ready 1 pinch Cajun spice
- Prepare 1 cup shredded white cheddar
- Prepare 1 cup yellow corn meal
- Get For the cauliflower
- Take 1 LG head cauliflower, cut into florets
- Get 2 tbs oil
- Take Cajun spice
- Take Garlic powder
- Get Pinch sea salt
- Get Louisiana hot sauce
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.
So that’s going to wrap it up with this special food brad's eye of round steak over jalapeño cheddar polenta recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
