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

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

Also Known As: Beef Round Eye Round Steak. A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking. 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.

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

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

Create a burst of Mediterranean flavor with lean beef steaks and bright and flavorful salsa made from artichokes, roasted red peppers and fresh basil. Eye of Round Steaks are cooked until they reach fork-tender deliciousness! Braising method tenderizes lean and tough meat into mouth-watering pieces. Place a large pan or Dutch oven over medium heat.

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

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..

Cheddar Jalapeño Sourdough Bread made from scratch! With a delicious Roasted Garlic Spread! Check out my post so you learn how to make this sourdough loaf from scratch! This is my Cheddar Jalapeño Sourdough Bread. And this bread doesn't come alone.