Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, brad's eye of round steak over jalapeño cheddar polenta. It is one of my favorites. For mine, I will make it a little 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 meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Brad's eye of round steak over jalapeño cheddar polenta is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to 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:

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