Easiest Way to Prepare Award-winning Brad's eye of round steak over jalapeño cheddar polenta

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, brad's eye of round steak over jalapeño cheddar polenta. One of my favorites. For mine, I’m gonna make it a little 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. Just a touch of pink in the middle.

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’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Brad's eye of round steak over jalapeño cheddar polenta is something which I’ve loved my entire life.

To begin with this 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 cook that.

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

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

To get started with this recipe, we must first prepare a few components. Here is how you cook that. To get started with this recipe, we must first prepare a few ingredients. Here is how you can achieve it.

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.

To get started with this recipe, we must first prepare a few ingredients. Here is how you can achieve it. Brad's eye of round steak over jalapeño cheddar polenta step by step. Cover both sides of the steaks with sea salt, white pepper, and Montreal seasoning. Drizzle oil and sprinkle seasonings to taste over them.

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