Hello, I am Jane. Today, we’re going to prepare brad’s eye of round steak over jalapeño cheddar polenta recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brad’s eye of round steak over jalapeño cheddar polenta Recipe
Brad’s eye of round steak over jalapeño cheddar polenta is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Brad’s eye of round steak over jalapeño cheddar polenta is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Take 6 eye of round steaks
- Make ready Sea salt
- Take White pepper
- Prepare Montreal steak seasoning
- Prepare 1 LG onion, cut into long thin strips
- Prepare 1 lb crimini mushrooms, sliced thin
- Make ready 2 cloves garlic, minced
- Take 1/4 cup cream sherry
- Prepare 1 stick butter, divided
- Take 4-6 sprigs fresh rosemary
- Make ready For the polenta
- Get 1/4 cup minced onion
- Take 3-4 large jalapeños, seeded and minced
- Get 3 cups water
- Prepare 1 cup whole milk or half&half
- Prepare 2 tsp granulated chicken bouillon
- Prepare 1 pinch Cajun spice
- Prepare 1 cup shredded white cheddar
- Make ready 1 cup yellow corn meal
- Take For the cauliflower
- Prepare 1 LG head cauliflower, cut into florets
- Get 2 tbs oil
- Prepare Cajun spice
- Make ready Garlic powder
- Get Pinch sea salt
- Get Louisiana hot sauce
Steps 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.
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