Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive 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 tasty. This will be really delicious.
It's easier than it sounds, trust me. Amazing flavour, smooth tasty cheddar cheese texture. My own recipe based on a stirred curd cheddar with the addition of fresh green Jalapeño chilli peppers.
Brad's eye of round steak over jalapeño cheddar polenta is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Brad's eye of round steak over jalapeño cheddar polenta is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook brad's 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 Brad's eye of round steak over jalapeño cheddar polenta:
- Get 6 eye of round steaks
- Take Sea salt
- Get White pepper
- Take Montreal steak seasoning
- Take 1 LG onion, cut into long thin strips
- Take 1 lb crimini mushrooms, sliced thin
- Make ready 2 cloves garlic, minced
- Prepare 1/4 cup cream sherry
- Make ready 1 stick butter, divided
- Prepare 4-6 sprigs fresh rosemary
- Take For the polenta
- Take 1/4 cup minced onion
- Make ready 3-4 large jalapeños, seeded and minced
- Get 3 cups water
- Take 1 cup whole milk or half&half
- Make ready 2 tsp granulated chicken bouillon
- Get 1 pinch Cajun spice
- Get 1 cup shredded white cheddar
- Take 1 cup yellow corn meal
- Take For the cauliflower
- Get 1 LG head cauliflower, cut into florets
- Prepare 2 tbs oil
- Make ready Cajun spice
- Take Garlic powder
- Get Pinch sea salt
- Get Louisiana hot sauce
Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. 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. Pan frying beef round eye steak is a fast, simple technique that results in a lean, tasty and protein-rich meal.
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.
Beef eye steak is a This is "Beef Eye of Round Steak" by Fresh Ideas with Leigh Ann on Vimeo, the home for high quality videos and the people who love them. Cheddar Jalapeño Sourdough Bread made from scratch! With a delicious Roasted Garlic Spread! The eye of round comes form the outer part of the round, separated from the bottom round where the muscles are well exercised. Sear thicker steaks on both sides with high heat, then cook over medium heat, high heat chars the outside before the.
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