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

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We hope you got insight 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 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. Take eye of round steaks
  2. Get Sea salt
  3. Take White pepper
  4. Get Montreal steak seasoning
  5. Take LG onion, cut into long thin strips
  6. Provide crimini mushrooms, sliced thin
  7. Take garlic, minced
  8. Get cream sherry
  9. You need butter, divided
  10. Use fresh rosemary
  11. Get For the polenta
  12. Take minced onion
  13. Use large jalapeños, seeded and minced
  14. Prepare water
  15. Use whole milk or half&half
  16. Use granulated chicken bouillon
  17. You need Cajun spice
  18. Take shredded white cheddar
  19. Take yellow corn meal
  20. Get For the cauliflower
  21. Provide LG head cauliflower, cut into florets
  22. Get oil
  23. Take Cajun spice
  24. Provide Garlic powder
  25. You need sea salt
  26. Use Louisiana hot sauce
Steps 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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