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

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

Hey everyone, welcome to our recipe page. Today I will show you how to make a distinctive dish, Brad's eye of round steak over jalapeño cheddar polenta. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Brad's eye of round steak over jalapeño cheddar polenta Recipe. Broiled Eye of Round Steak & Garlic Mashed Potatoes. You can put together your own combination of preferred mushrooms for this steakhouse dish, and try the sautéed side over top of pan-seared chicken, polenta or even pizza.

You can have Brad's eye of round steak over jalapeño cheddar polenta using 26 ingredients and 8 steps. Here is how you achieve that.

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

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

Place a large pan or Dutch oven over medium heat.Cheddar Jalapeño Sourdough Bread made from scratch!With a delicious Roasted Garlic Spread!Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork.

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

  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..

It's the perfect dish for your meat and potato lovers!Eye of Round Steaks are cooked until they reach fork-tender deliciousness!Braising method tenderizes lean and tough meat into mouth-watering pieces.

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.Fry the steaks in the skillet over medium-high heat until browned on each.Cut the jalapeno peppers into thin strips.Polenta screams classy just because it's not really "American" (and classy is so far from true considering it's cornmeal + liquid…but just go with it) and oyster mushrooms are one of those things that look all fancy but really aren't.So basically this whole recipe was one.