Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a Good dish, brad's eye of round steak over jalapeño cheddar polenta. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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. It's easier than it sounds, trust me.
Brad's eye of round steak over jalapeño cheddar polenta is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Brad's eye of round steak over jalapeño cheddar polenta is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Make ready 6 eye of round steaks
- Make ready Sea salt
- Make ready White pepper
- Make ready Montreal steak seasoning
- Get 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
- Get 1 stick butter, divided
- Take 4-6 sprigs fresh rosemary
- Make ready For the polenta
- Get 1/4 cup minced onion
- Get 3-4 large jalapeños, seeded and minced
- Prepare 3 cups water
- Take 1 cup whole milk or half&half
- Take 2 tsp granulated chicken bouillon
- Make ready 1 pinch Cajun spice
- Prepare 1 cup shredded white cheddar
- Get 1 cup yellow corn meal
- Make ready For the cauliflower
- Get 1 LG head cauliflower, cut into florets
- Take 2 tbs oil
- Prepare Cajun spice
- Prepare Garlic powder
- Take Pinch sea salt
- Take 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.
Instructions 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.
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.
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