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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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Go up the stairs. Stroll up the stairs to where you live or work as an alternative to using the elevator. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Lots of people opt for the easy elevator ride instead of making an attempt on the stairs. Even if you only have one 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. You can cook brad's eye of round steak over jalapeño cheddar polenta using 26 ingredients and 8 steps. Here is how you achieve it.

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

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. Brad's eye of round steak over jalapeño cheddar polenta step by step. Cover both sides of the steaks with sea salt, white pepper, and Montreal seasoning.

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