Recipe: Appetizing 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.

See great recipes for Brad's eye of round steak over jalapeño cheddar polenta too! Eye of round is a steak that can not be cooked rare. It lends best to being cooked medium rare. 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. It's 6 of eye of round steaks.
2. You need of Sea salt.
3. You need of White pepper.
4. It's of Montreal steak seasoning.
5. It's 1 of LG onion, cut into long thin strips.
6. Prepare 1 lb of crimini mushrooms, sliced thin.
7. Prepare 2 cloves of garlic, minced.
8. You need 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. Prepare 1/4 cup of minced onion.
13. You need 3-4 of large jalapeños, seeded and minced.
14. You need 3 cups of water.
15. Prepare 1 cup of whole milk or half&half.
16. Prepare 2 tsp of granulated chicken bouillon.
17. Prepare 1 pinch of Cajun spice.
18. You need 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. It's of Cajun spice.
24. You need of Garlic powder.
25. You need Pinch of sea salt.
26. It's of Louisiana hot sauce.

Just a touch of pink in the middle. I served with sautéed mushrooms onion and garlic. See great recipes for Brad's eye of round steak over jalapeño cheddar polenta too! Here is how you cook it.

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..

It's of Baguette or other Toast. Prepare of All these are ideas - use more or less of each to your Taste. Eye of round is a steak that can not be cooked rare. It lends best to being cooked medium rare. Just a touch of pink in the middle.