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

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Run the stairs. Walk up the stairs to where you live or work instead of using the elevator. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, using the stairs is a superb way to get some extra exercise. If you do work on a extremely high floor, why not get off the elevator a few floors early and walk the rest of the way? Most people will choose to be idle and take an elevator instead of opting for exercise on the stairs. Even if you only have a single flight to climb, climbing down and up it during the day is a great way to get extra exercise.

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We hope you got benefit from reading it, now let’s go back to brad's eye of round steak over jalapeño cheddar polenta recipe. To cook brad's eye of round steak over jalapeño cheddar polenta you need 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. Use eye of round steaks
  2. Prepare Sea salt
  3. Provide White pepper
  4. Take Montreal steak seasoning
  5. Provide LG onion, cut into long thin strips
  6. Use crimini mushrooms, sliced thin
  7. Use garlic, minced
  8. Take cream sherry
  9. Provide butter, divided
  10. Take fresh rosemary
  11. You need For the polenta
  12. Take minced onion
  13. Get large jalapeños, seeded and minced
  14. Get water
  15. You need whole milk or half&half
  16. Use granulated chicken bouillon
  17. Provide Cajun spice
  18. Provide shredded white cheddar
  19. You need yellow corn meal
  20. You need For the cauliflower
  21. Provide LG head cauliflower, cut into florets
  22. Use oil
  23. Take Cajun spice
  24. Take Garlic powder
  25. Use sea salt
  26. Use 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.

And paired with a creamy jalapeño cheddar polenta and Cajun roasted cauliflower. Brad's eye of round steak over jalapeño cheddar polenta is something that I have loved my entire life. To get started with this particular recipe, we have to first prepare a few components. 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.

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