Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's eye of round steak over jalapeño cheddar polenta. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Brad's eye of round steak over jalapeño cheddar polenta is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Brad's eye of round steak over jalapeño cheddar polenta is something which I’ve loved my whole life. They are nice and they look fantastic.
See recipes for Brad's eye of round steak over jalapeño cheddar polenta too. 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. Vivian's Eye Round Steak Sous VideSous Vide Supreme. shredded sharp cheddar cheese, sandwich steak, biscuits, sauce.
To begin with this recipe, we have to 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 can achieve it.
The ingredients needed to make Brad's eye of round steak over jalapeño cheddar polenta:
- Take eye of round steaks
- Get Sea salt
- Get White pepper
- Make ready Montreal steak seasoning
- Take LG onion, cut into long thin strips
- Prepare crimini mushrooms, sliced thin
- Prepare garlic, minced
- Make ready cream sherry
- Get butter, divided
- Take fresh rosemary
- Make ready For the polenta
- Take minced onion
- Get large jalapeños, seeded and minced
- Take water
- Prepare whole milk or half&half
- Prepare granulated chicken bouillon
- Make ready Cajun spice
- Get shredded white cheddar
- Take yellow corn meal
- Prepare For the cauliflower
- Make ready LG head cauliflower, cut into florets
- Take oil
- Prepare Cajun spice
- Take Garlic powder
- Take sea salt
- Get Louisiana hot sauce
Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak and cooked green beans over the cooked polenta. And with cheddar and jalapeño involved, you know you're in for a treat. Flip over and carefully brush away excess flour.
Steps to make Brad's eye of round steak over jalapeño cheddar polenta:
- Cover both sides of the steaks with sea salt, white pepper, and Montreal seasoning. Set aside
- 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.
- For the steaks, heat a fry pan over medium heat. Add
- 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.
- Start steaks and polenta at the same time.
- 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.
- 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.
- 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.
Cut the jalapeno peppers into thin strips. Eye of Round Steaks are cooked until they reach fork-tender deliciousness! Braising method tenderizes lean and tough meat into mouth-watering pieces. Place a large pan or Dutch oven over medium heat. Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork.
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