Hello, I’m Jane. Today, I will show you a way to make brad’s eye of round steak over jalapeño cheddar polenta recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit more unique. 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 current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Brad’s eye of round steak over jalapeño cheddar polenta is something which I’ve loved my whole life.
To begin with this 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 that.
The ingredients needed to make Brad’s eye of round steak over jalapeño cheddar polenta:
- Prepare 6 eye of round steaks
- Take Sea salt
- Get White pepper
- Prepare Montreal steak seasoning
- Take 1 LG onion, cut into long thin strips
- Make ready 1 lb crimini mushrooms, sliced thin
- Make ready 2 cloves garlic, minced
- Get 1/4 cup cream sherry
- Get 1 stick butter, divided
- Take 4-6 sprigs fresh rosemary
- Make ready For the polenta
- Take 1/4 cup minced onion
- Get 3-4 large jalapeños, seeded and minced
- Prepare 3 cups water
- Get 1 cup whole milk or half&half
- Take 2 tsp granulated chicken bouillon
- Prepare 1 pinch Cajun spice
- Make ready 1 cup shredded white cheddar
- Prepare 1 cup yellow corn meal
- Prepare For the cauliflower
- Take 1 LG head cauliflower, cut into florets
- Take 2 tbs oil
- Prepare Cajun spice
- Take Garlic powder
- Prepare Pinch sea salt
- Get Louisiana sausage 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 sausage 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.
So that is going to wrap this up for this exceptional dish brad’s eye of round steak over jalapeño cheddar polenta recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
