Recipe: Delicious Brad's eye of round steak over jalapeño cheddar polenta

Brad's eye of round steak over jalapeño cheddar polenta. 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 something that I've loved my entire life. They are nice and they look wonderful. To get started with this recipe, we have to 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 cook it.

Ingredients of Brad's eye of round steak over jalapeño cheddar polenta

Prepare of eye of round steaks.
You need of Sea salt.
You need of White pepper.
Prepare of Montreal steak seasoning.
You need of LG onion, cut into long thin strips.
It's of crimini mushrooms, sliced thin.
You need of garlic, minced.
Prepare of cream sherry.
Prepare of butter, divided.
It's of fresh rosemary.
Prepare of For the polenta.
You need of minced onion.
It's of large jalapeños, seeded and minced.
You need of water.
Prepare of whole milk or half&half.
It's of granulated chicken bouillon.
You need of Cajun spice.
Prepare of shredded white cheddar.
It's of yellow corn meal.
You need of For the cauliflower.
It's of LG head cauliflower, cut into florets.
Prepare of oil.
Prepare of Cajun spice.
You need of Garlic powder.
Prepare of sea salt.
You need of Louisiana hot sauce.

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. To get started with this recipe, we must first prepare a few components.

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. 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..

Here is how you cook that. Brad's eye of round steak over jalapeño cheddar polenta is something that I've loved my entire life. They're nice and they look wonderful. To get started with this particular recipe, we have to first prepare a few components. To get started with this recipe, we must first prepare a few ingredients.