Brad's eye of round steak over jalapeño cheddar polenta

Hey everyone, it is Louise, welcome to my recipe page. Today, 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. For mine, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Brad's eye of round steak over jalapeño cheddar polenta is 4-5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can have Brad's eye of round steak over jalapeño cheddar polenta using 26 ingredients and 8 steps. Here is how you can achieve it.

Eye of round is a steak that can not be cooked rare. It will be tough. It lends best to being cooked medium rare. 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

Ingredients and spices that need to be Take to make Brad's eye of round steak over jalapeño cheddar polenta:

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

Steps to make 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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So that's going to wrap it up with this special food Simple Way to Prepare Award-winning Brad's eye of round steak over jalapeño cheddar polenta. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food in 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!