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

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, brad's eye of round steak over jalapeño cheddar polenta. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Brad's eye of round steak over jalapeño cheddar polenta is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Brad's eye of round steak over jalapeño cheddar polenta is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first 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 cook that.

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

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

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.

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