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

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We hope you got insight from reading it, now let’s go back to brad's eye of round steak over jalapeño cheddar polenta recipe. You can have brad's eye of round steak over jalapeño cheddar polenta using 26 ingredients and 8 steps. Here is how you do it.

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

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