How to Prepare Quick Brad's eye of round steak over jalapeño cheddar polenta

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We hope you got benefit from reading it, now let's go back to brad's eye of round steak over jalapeño cheddar polenta recipe. To make brad's eye of round steak over jalapeño cheddar polenta you only need 26 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Brad's eye of round steak over jalapeño cheddar polenta:

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

Instructions to make Brad's eye of round steak over jalapeño cheddar polenta:

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..

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