A 1 Butter Deconstructed Pinwheel Steak With Avocado Sauce A1 Recipes

A.1. COMPOUND BUTTER

Steps:

• Beat butter in medium bowl with mixer 5 min.
• Spread into 12-inch square on sheet of parchment or plastic wrap.
• Drizzle A.1. down center of square. Roll into log; wrap in parchment.
• Freeze 1 hour or until firm before using as desired.

PINWHEEL STEAKS

Steps:

• Preheat your oven to 350°Ft.
• Line a baking sheet with aluminum foil.
• Remove your steaks from the package. They should be no more than 1/4 inch thick. If they are slightly thicker pound out until they are the desired thickness.
• Trim any excess fat or uneven edges.
• Sprinkle steaks on both sides with salt, pepper and garlic powder.
• Take one steak and lay it out on a cutting board.
• Sprinkle with an even layer of Parmesan cheese.
• Next add a layer of spinach.
• Roll the steak up tightly.
• Cut into two inch portions and place on baking sheet.
• You may need to use a toothpick or butchers string to hold them together if they start to come apart.
• Repeat until all of your ingredients are used.
• Bake at 350°F about 30 minutes until steaks are cooked through.
• Let rest for 5 minutes before serving so the juices can set.

A-1 BUTTER DECONSTRUCTED PINWHEEL STEAK WITH AVOCADO SAUCE #A1

Steps:

• Score meat (make shalow diagnal cuts in one direction then the other direction) on both sides of the steak. season your steak with sea salt and fresh ground pepper.
• take 8 tbsp of softened unsalted butter, add 4 tbsp of a-1 original sauce and chopped cilantro and mash with a fork until incorporated. smear the a-1 infused butter on both sides of the steak and set aside,.
• heat your stove top cast iron grill to medium-high heat. brush your grilltop with oil just to lightly coat.
• while your grill is coming up to heat, place a skillet on stove add 1/4 cup of olive oil bring up to heat add your sliced garlic, salt and pepper and saute until garlic is lightly browned (approximately 5 minutes) stir in 1 tbsp of a-1 sauce then add fresh spinach and saute til wilted.
• in a food processor add your roughly cut avocado, tomatoe, lime juice, 1/4 cup olive oil, salt and pepper. turn to your grill and place your steak on hot grill and leave undisturbed for approximately 3-5 minutes, turn back to your food processor place cover on and blend until smooth (approximately 2 minutes).
• at this point it is time to turn your steak and cook for an additional 3-5 minutes for rare (if you like your steak a little more done you can cook additional time according to preference). after the 5 minutes you can place your steak on a cutting board lightly tented with foil to rest for additional 5 minutes.
• cut your steak into 4 equal parts (4 oz per serving). place a bed of spinach on each plate lay each steak on spinach then top each steak with avocado sauce and serve with your favorite side of mash.
• dig in and enjoy.

PINWHEEL STEAKS

Steps:

• Preheat oven to 500 degrees F.
• Toast pine nuts in a small pan over medium heat until golden. Place spinach, arugula, garlic, cheese, 2 pinches salt, a few grinds black pepper, nutmeg, and toasted nuts in a food processor. Pulse grind the filling into a paste. Taste and adjust seasonings. Remove 1/2 cup of filling paste to a bowl and stir in extra-virgin olive oil to loosen it. Reserve remaining filling in processor bowl.
• Place steaks between layers of waxed paper several inches apart. Pound steaks with a heavy bottomed pan to 1/2 their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of filling and top with roasted red peppers. Roll steaks tightly and cut each steak in 1/2 across. Secure pinwheels with a carefully placed skewer and set 6 pinwheels on a baking sheet. Drizzle with extra-virgin oil and roast 12 to 15 minutes. Remove skewers and transfer pinwheels to dinner plates. Top each with a generous portion of reserved sauce made from filling and extra-virgin olive oil, combined.

COPYCAT HOMEMADE A.1. STEAK SAUCE RECIPE!

Steps:

• Add all ingredients (except the orange) to a small pot. Cut orange in half and squeeze it into the mixture and then place them in the pot. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Grab a bowl and a mesh strainer and pout the mixture into the strainer (you don't want the big pieces or anything - you want a smooth liquid). Allow to cool and pour into a clean A-1 bottle or air-tight container. Store in fridge.

A.1. QUICK SEASONED STEAK

Steps:

• Sprinkle pepper onto both sides of steak; press firmly into steak. Place steak in nonmetal dish or resealable plastic bag. Add steak sauce; turn steak over to evenly coat both sides. Cover dish or seal bag. Refrigerate 30 minutes to marinate.
• Preheat grill to medium heat. Remove steak from marinade; discard marinade.
• Grill steak 4 to 6 minutes on each side or until cooked through.

A-1 STEAK SAUCE

Steps:

• 1. Dump everything into a saucepan over med heat. Boil, stirring continuously for 2 min. Remove from heat, cool 10 minutes, dump mixture into blender and puree. Pour into bottle or jar and & cover tightly. Will last approx 3 months.

FLANK STEAK WITH AVOCADO SALSA

Steps:

• Place the avocados, onion, tomato, garlic, and cilantro into a mixing bowl. Season with 1 teaspoon cumin, 2 teaspoons red pepper flakes, lime juice, and olive oil. Season to taste with salt and pepper, and stir gently until evenly combined; set aside.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine the kosher salt, 2 tablespoons cumin, 1 teaspoon crushed red pepper, ground black pepper, coriander, chili powder, and cinnamon in a bowl; set aside.
• Dry the flank steak with paper towels, and rub the spice mixture onto both sides. Cook on the preheated grill until the flank steak starts to firm, and is reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the grill, cover with aluminum foil, and let rest 5 minutes before slicing against the grain. Arrange onto a platter, and top with salsa to serve.

STEAK AND AVOCADO ROLLS

Steps:

• Preheat a cast-iron skillet over medium-high heat.
• Sprinkle the steak with pepper and 1 teaspoon salt. Add the oil to the skillet, then the steak, and cook to medium or until the internal temperature is 135 to 140 degrees F on an instant-read thermometer, about 5 minutes per side. Transfer the steak to a cutting board and let rest for about 7 minutes.
• Meanwhile, add the panko, sesame seeds and remaining 1/4 teaspoon salt to a small skillet over medium heat. Cook, stirring frequently, until the panko is golden brown. Transfer to a bowl and set aside to cool. Slice the steak into thin strips.
• Add mayonnaise and sriracha to a medium squeeze bottle and shake until combined (see Cook's Note).
• Place a soy wrapper on a clean workspace in front of you. On the edge of the wrapper closest to you, squeeze a line of spicy mayo. Lay down 2 avocado slices, lengthwise, touching each other. Stack a few pepper slices so that the entire edge is covered in a layer of peppers. Squeeze a line of the spicy mayonnaise on the peppers, then sprinkle about 2 tablespoons of the panko mixture over them. Add a few slices of steak on top of the panko. Carefully roll the whole mixture away from you, creating a thin tube. Add another thin line of mayonnaise to the outer edge of the wrapper to help you seal the roll. Set the tube aside and repeat with the remaining wrappers and ingredients.
• Cut each into about 1 1/2-inch slices or rolls. Place the rolls on a serving plate.

Z-1 STEAK SAUCE (TASTES LIKE A-1)

Steps:

• 1. Combine all ingredients in a saucepan and simmer uncovered for ~ 30 min or until it reaches a good consistency, stirring occasionally
• 2. Strain to remove onion and garlic...I did not do this.....I used the immersion blender here and buzzed it up
• 3. ladle into hot jars...1/2" headspace...15 min in BWB canner
• 4. Or store it in the fridge?...enjoy

PINWHEEL STEAK POTPIE

Steps:

• Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Brown beef in batches; remove from pan. Sprinkle with pepper; keep warm., In same skillet, combine vegetables, water and thyme; stir in gravy. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are thawed. Stir in beef; remove from heat., Unroll crescent dough and separate into 8 triangles. Starting from the wide end of each triangle, roll up a third of the length and place over beef mixture with pointed ends toward the center. , Bake, uncovered, until golden brown, 16-18 minutes.