Hello everybody, it is Jim, welcome to my cooking guide blog. In this special moment, I’m gonna show you how to prepare a distinctive 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 little bit tasty. This will be really delicious.
Brad's eye of round steak over jalapeño cheddar polenta is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Brad's eye of round steak over jalapeño cheddar polenta is something that I have loved my whole life. They’re fine and they look wonderful.
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To begin 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 can achieve it.
The ingredients needed to make Brad's eye of round steak over jalapeño cheddar polenta:
- Take eye of round steaks
- Get Sea salt
- Take White pepper
- Get Montreal steak seasoning
- Get LG onion, cut into long thin strips
- Take crimini mushrooms, sliced thin
- Prepare garlic, minced
- Prepare cream sherry
- Take butter, divided
- Get fresh rosemary
- Get For the polenta
- Get minced onion
- Take large jalapeños, seeded and minced
- Prepare water
- Prepare whole milk or half&half
- Take granulated chicken bouillon
- Take Cajun spice
- Get shredded white cheddar
- Prepare yellow corn meal
- Get For the cauliflower
- Prepare LG head cauliflower, cut into florets
- Get oil
- Take Cajun spice
- Get Garlic powder
- Get sea salt
- Get Louisiana hot sauce
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. I served with sautéed mushrooms onion and garlic.
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.
Just a touch of pink in the middle. I served with sautéed mushrooms onion and garlic. And paired with a creamy jalapeño cheddar polenta and Cajun roasted cauliflower. Brad's eye of round steak over jalapeño cheddar polenta is something that I have loved my entire life. To get started with this particular recipe, we have to first prepare a few components.
So that’s going to wrap this up with this special food brad's eye of round steak over jalapeño cheddar polenta recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
