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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brad's eye of round steak over jalapeño cheddar polenta. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Brad's eye of round steak over jalapeño cheddar polenta is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Brad's eye of round steak over jalapeño cheddar polenta is something which I have loved my entire life. They’re fine and they look wonderful.

See recipes for Brad's eye of round steak over jalapeño cheddar polenta too. eye of round beef, tomato sauce, whole leaf oregano, salt, chopped parsley, ground black pepper, onion powder, granulated garlic powder. 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!

To get started with this recipe, we have to 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. Make ready 6 eye of round steaks
  2. Get Sea salt
  3. Get White pepper
  4. Get Montreal steak seasoning
  5. Prepare 1 LG onion, cut into long thin strips
  6. Prepare 1 lb crimini mushrooms, sliced thin
  7. Take 2 cloves garlic, minced
  8. Take 1/4 cup cream sherry
  9. Make ready 1 stick butter, divided
  10. Get 4-6 sprigs fresh rosemary
  11. Take For the polenta
  12. Make ready 1/4 cup minced onion
  13. Make ready 3-4 large jalapeños, seeded and minced
  14. Prepare 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. Take 1 cup shredded white cheddar
  19. Make ready 1 cup yellow corn meal
  20. Make ready For the cauliflower
  21. Take 1 LG head cauliflower, cut into florets
  22. Make ready 2 tbs oil
  23. Make ready Cajun spice
  24. Get Garlic powder
  25. Get Pinch sea salt
  26. Prepare Louisiana hot sauce

Meghan has a baking and pastry degree, and. Vivian's Eye Round Steak Sous VideSous Vide Supreme. sandwich steak, shredded sharp cheddar cheese, sauce, biscuits. Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's Season the steaks with thyme and seasoned salt, then dust them lightly with flour.

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.

Fry the steaks in the skillet over medium-high heat until browned on each. And with cheddar and jalapeño involved, you know you're in for a treat. Flip over and carefully brush away excess flour. This super crusty no knead jalapeño cheddar bread is baked in a dutch oven and requires practically zero hands-on work from you! Don't even break out your mixer.

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