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

Hi everyone, I hope you’re having an amazing day. Today, we’re going to prepare a special dish, brad's eye of round steak over jalapeño cheddar polenta. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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•Sea salt•White pepper•Montreal steak seasoning•LG onion, cut into long thin strips•crimini mushrooms, sliced thin•garlic, minced•cream sherry. Eye of Round Steaks are cooked until they reach fork-tender deliciousness! Braising method tenderizes lean and tough meat into mouth-watering pieces.

To get started with this recipe, we must first 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 cook that.

The ingredients needed 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

Fry the steaks in the skillet over medium-high heat until browned on each. Eye of round steak is an inexpensive boneless cut of beef that is also very low in fat and calories. Grilling and pan frying, also known as searing, are ideal methods for cooking steak to rare or medium rare, as they brown the meat on the outside quickly while keeping. Also Known As: Breakfast Steak; Sandwich Steak; Wafer Steak.

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.

A tremendous value cut that is lean and boneless. Steak derived from the Round Eye individual muscle, Semitendinosus. In the Round primal, the Eye is located underneath the Top. Add the butter, red wine, and beef broth into the pan. Once the butter melts, return the steaks to the pan.

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