Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, brad's eye of round steak over jalapeño cheddar polenta. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Eye of Round Steaks are cooked until they reach fork-tender deliciousness! Braising method tenderizes lean and tough meat into mouth-watering pieces. Place a large pan or Dutch oven over medium heat.
Brad's eye of round steak over jalapeño cheddar polenta is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Brad's eye of round steak over jalapeño cheddar polenta is something which I’ve loved my entire life.
To begin with this recipe, we must first 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 that.
The ingredients needed to make Brad's eye of round steak over jalapeño cheddar polenta:
- Get 6 eye of round steaks
- Make ready Sea salt
- Prepare White pepper
- Prepare Montreal steak seasoning
- Prepare 1 LG onion, cut into long thin strips
- Get 1 lb crimini mushrooms, sliced thin
- Take 2 cloves garlic, minced
- Take 1/4 cup cream sherry
- Get 1 stick butter, divided
- Take 4-6 sprigs fresh rosemary
- Get For the polenta
- Prepare 1/4 cup minced onion
- Get 3-4 large jalapeños, seeded and minced
- Make ready 3 cups water
- Take 1 cup whole milk or half&half
- Take 2 tsp granulated chicken bouillon
- Prepare 1 pinch Cajun spice
- Prepare 1 cup shredded white cheddar
- Get 1 cup yellow corn meal
- Get For the cauliflower
- Get 1 LG head cauliflower, cut into florets
- Take 2 tbs oil
- Prepare Cajun spice
- Get Garlic powder
- Take 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. The eye of round steak also known as eye steak is one of the leanest cut of meat.
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.
It is flavorsome but can turn tough and chewy if not cooked properly. Given below are two delicious eye of round roast recipes. The number of ingredients required for making both these dishes is relatively less and it. Also Known As: Beef Round Eye Round Steak. A tremendous value cut that is lean and boneless.
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