Brad's eye of round steak over jalapeño cheddar polenta Steak) - Топ Сирлоин Ростбиф (Top Sirloin Roastbeef) - Топ сирлоин стейк (Center Cut Sirloin Steak) - Топ-Раунд стейк (Top Round London стейк (Flat Iron) - Хэнгер Стейк (Hanger Steak) - Центр Ростбифа Сирлоин Тип (Sirloin Tip Center Roast) - Чак Ай Ролл Стейк (Chuck Eye Roll. Cheddar Jalapeño Sourdough Bread made from scratch! With a delicious Roasted Garlic Spread!

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

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

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

  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..

Create a burst of Mediterranean flavor with lean beef steaks and bright and flavorful salsa made from artichokes, roasted red peppers and fresh basil. Description: A lean and economical cut. It's easier than it sounds, trust me. Wrap a slice of bacon around each eye of the round steak, insert a toothpick. get too carried away; eye round roast is naturally tender. . MasterChef Seared Steaks over Goat Cheese Polenta.

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