Hi, I’m Jane. Today, I will show you a way to prepare brads eye of round steak over jalapeño cheddar polenta recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Brads eye of round steak over jalapeño cheddar polenta Recipe
Brads eye of round steak over jalapeño cheddar polenta is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Brads eye of round steak over jalapeño cheddar polenta is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have brads eye of round steak over jalapeño cheddar polenta using 26 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Brads eye of round steak over jalapeño cheddar polenta:
- Take 6 eye of round steaks
- Get Sea salt
- Prepare White pepper
- Prepare Montreal steak seasoning
- Take 1 LG onion, cut into long thin strips
- Prepare 1 lb crimini mushrooms, sliced thin
- Make ready 2 cloves garlic, minced
- Make ready 1/4 cup cream sherry
- Prepare 1 stick butter, divided
- Make ready 4-6 sprigs fresh rosemary
- Make ready For the polenta
- Prepare 1/4 cup minced onion
- Get 3-4 large jalapeños, seeded and minced
- Take 3 cups water
- Prepare 1 cup whole milk or half&half
- Prepare 2 tsp granulated chicken bouillon
- Take 1 pinch Cajun spice
- Prepare 1 cup shredded white cheddar
- Take 1 cup yellow corn meal
- Take For the cauliflower
- Prepare 1 LG head cauliflower, cut into florets
- Get 2 tbs oil
- Prepare Cajun spice
- Get Garlic powder
- Get Pinch sea salt
- Get Louisiana hot sauce
Steps to make Brads 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.
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