Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, brad's eye of round steak over jalapeño cheddar polenta. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Brad's eye of round steak over jalapeño cheddar polenta is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Brad's eye of round steak over jalapeño cheddar polenta is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must 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:

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