Recipe: Yummy Brad's eye of round steak over jalapeño cheddar polenta

Brad's eye of round steak over jalapeño cheddar polenta. Description: A lean and economical cut. Also Known As: Beef Round Eye Round Steak. A tremendous value cut that is lean and boneless.

Cheddar Jalapeño Sourdough Bread made from scratch! With a delicious Roasted Garlic Spread! The eye of round steak also known as eye steak is one of the leanest cut of meat. you can have Brad's eye of round steak over jalapeño cheddar polenta using 26 ingredients and 8 steps. Here is how you achieve it.

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

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

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. An Eye of Round Steak is a small round, boneless beef steak.

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

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..

It falls under the category of "economical cuts of beef", and for that reason is often overlooked by beef fans, which is unfortunate as it is also one of the tastier cuts of beef. Use it for braising, stir fries, chicken fried steak, pressure. And on top of cheddar jalapeno polenta? In a medium skillet, heat olive oil over medium heat. The fork-tender results are sure to remind you of Swiss steak Grandma used to make, with lots of sauce left over for dipping. "There's no need to brown the steak first, so you can get this main course into the oven in short order," relates Sue Call from Beech Grove, Indiana.