Recipe of Brad's eye of round steak over jalapeño cheddar polenta in 19 Minutes for Young Wife

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, brad's eye of round steak over jalapeño cheddar polenta. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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See recipes for Brad's eye of round steak over jalapeño cheddar polenta too. Eye of Round Steaks are cooked until they reach fork-tender deliciousness! Braising method tenderizes lean and tough meat into mouth-watering pieces.

To begin with this recipe, we must prepare a few ingredients. 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.

The ingredients needed to make Brad's eye of round steak over jalapeño cheddar polenta:

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

A bed of creamy polenta—a traditional cornmeal dish beloved in northern Italy—makes for a sophisticated pairing for snappy green beans and steak topped with fresh peach salsa. Serve the sliced steaks and cooked green beans over the cooked polenta. Cheddar Jalapeño Sourdough Bread made from scratch! With a delicious Roasted Garlic Spread!

Steps 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.

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. Find eye of round steak stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Search for "eye of round steak" in these categories.

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