Recipes

Brad's eye of round steak over jalapeño cheddar polenta

Eye of round is a steak that can not be cooked rare. It will be tough. It lends best to being cooked medium rare. Just a touch of pink in the middle. I served with sautéed mushrooms onion and garlic. And paired with a creamy jalapeño cheddar polenta and Cajun roasted cauliflower

Ingredients

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

Steps

  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.

  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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