A1 Slow Roasted Shredded Steak With Polenta A1 Recipes

A.1. SLOW ROASTED SHREDDED STEAK WITH POLENTA #A1

Steps:

• Preheat oven to 275 degrees.
• In an oven-proof dutch oven, with a tight fitting lid, heat vegetable oil over medium-high heat. Season steak with 1 teaspoon salt and 1 teaspoon black pepper. Place in dutch oven and cook on all sides until browned, approximately 2 - 3 minutes per side.
• In a medium bowl, mix together the A.1., jam, 3/4 cup water, garlic, mustard, brown sugar, lemon zest and lemon juice. Pour over steak, cover, and place in preheated oven. Bake for 2 hours, until steak is fork tender. Remove steak to a large plate, cover with foil and let rest. Place the dutch oven with juices on stovetop over medium heat. Remove approximately 1/2 cup of juice to heat-proof bowl, whisk in the potato starch, pour back into dutch oven; stir to combine. Heat sauce until thickened, approximately 2 minutes; keep warm.
• Using two forks, shred the steak into bite-sized pieces; keep warm.
• Bring milk and remaining 1 1/2 cups water to boiling in a large saucepan over high heat. Add in the garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Gradually stir in the polenta and cook, stirring constantly, for approximately 3 minutes until thickened. Stir in the parmesan cheese and butter.
• To serve, spoon polenta into a serving bowl, top with shredded steak and gravy and enjoy!

VIETNAMESE GRILLED STEAK TACOS #A1

Steps:

• Place the garlic, half of the green onions, ginger, A.1. Sauce, soy sauce, mirin, lemongrass, cilantro, mint, sugar, sesame oil, lime juice, 1 teaspoon of kosher salt, and red pepper flakes into a food processor and puree until the marinade is smooth.
• Place the flank steak into a shallow pan and pour the marinade over the meat. Turn the flank steak in the marinade to evenly coat. Cover the pan with saram wrap and refrigerate for 1 hour.
• Heat a BBQ charcoal grill and let the briquettes burn down until covered in ash. Remove the steak from the marinade and pat dry with absorbent paper towels. Generously spray the grill grates with nonstick vegetable cooking oil. Place the flank steak onto the grill, season with the remaing kosher salt and black pepper. Cook the flank steak for 6 minutes on each side or until the steak is cooked medium rare. Generously brush the flank steak with the marinade while grilling. Remove the meat from the grill and reserve in a warm area for 5 minutes.
• In a mixing bowl combine the remaining green onions, with the cucumbers, spinach, tomato halves, olive oil, and balsamic vinegar. Place the salad in the refrigerator for 10 minutes to marinate.
• Using a serrated edged knife diagonally slice the meat into thin strips; evenly arrange the steak strips onto each tortilla. Place 2 tortillas in the center of 6 decorative serving platters. Using a slotted spoon attractively place the salad over the meat on each tortilla. Evenly garnish each tortilla with diced avocadoes.
• Using a squirt bottle decoratively drizzle the Citrus Rosemary Dressing over the top of each taco, garnish each plate with sprigs of cilantro, mint and a lime wedge.
• Citrus Ranch Dressing 2 cups.
• 2 cups Ranch Dressing, bottled 2 Tablespoons fresh rosemary minced 2 teaspoons garlic, finely chopped 1 Tablespoon lemon juice 1 teaspoon lemon zest, finely grated 1 teaspoon Worstershire sauce 1/8 teaspoon black pepper, ground.
• Place all ingredients into a mixing bowl and stir using a whisk.

A1 CHICKEN THIGHS EN CROUTE ON A BED OF DIJON COOKED SPINACH #A1

Steps:

• Lay out 2 sheets of thawed puff pastry and divide each in half with a knife.
• In a small bowl mix 2 tablespoons of Dijon mustard and 2 tablespoons of A1 sauce and coat the 4 chicken thighs with this mixture.
• Place the chicken thighs on each of the pastry sheets and wrap each to completely cover, pinching the seams as you go.
• Place on a baking sheet lined with parchment paper seams side down and place in an oven preheated to 375 degrees for 35 minutes.
• While the chicken pockets are baking begin your spinach.
• Mix 2 tablespoons of A1 sauce and the other 2 tablespoons of Dijon mustard in a small bowl and place in a hot skillet along with the 6 cups of spinach minus a few leaves for garnish and cook while stirring frequently until dark and moist. 6 or 7 minutes.
• To plate lay down a bed of spinach and place your chicken pocket on top. Garnish with some uncooked spinach and use the other tablespoon of A1 in a squirt bottle to decorate the rim of the plates.

RIB EYE STEAK WITH SPICY CREAM A1 SAUCE

Steps:

• Season steaks with garlic powder, salt and pepper.
• Preheat grill or broiler to high heat.
• Mix sour cream, A1 and cayenne, cover and refrigerate until serving.
• Grill steaks 8-9 minutes on each side or until cooked to desired doneness.
• Remove from grill and let rest 5-10 minutes before slicing.
• Top slices on each plate with a dollop of sauce.
• Serve with mixed green salad or some grilled veggies since the grill is already HOT! Enjoy.

GRILLED RIBEYE STEAK WITH SPICY A1 SAUCE

Steps:

• Place the steak onto a dish and rub the steaks with McCormick's Montreal Brand steak seasoning on all side and let rest for 30 minutes.
• Heat and lightly oil the grill pan and place over a high heat for about 5 minutes and place the Ribeye steak and grill until medium rare. At no time move the Ribeye steaks. Let the steaks rest before serving.

CHARGE ME UP A1 STEAK & EGG VEGGIE BREAKFAST WRAP #A1

Steps:

• Combine 1/2 A.1. Sauce with olive oil, garlic and thyme leaves in a small mixing bowl. Brush both sides of steak with sauce.
• Heat up non-stick skillet to medium high heat. Cook steak for 3-4 minutes on each side until desired doneness. Remove and rest for 5 minutes. Slice thin slices against the grain.
• Meanwhile, whisk eggs in small mixing bowl. Add salt and pepper flakes, mix well. Meanwhile heat up non-stick skillet to medium heat, add butter. Scramble eggs to a minute or so until desired doneness.
• Combine remaining A.1. sauce and mayonnaise in a small mixing bowl.
• Place wraps on flat surface. On the bottom 1/3 of wraps spread A.1. and mayonnaise mixture followed by spinach leaves, scrambled eggs, tomatoes, goat cheese and steak slices. Fold in corners of wrap and roll like a burrito. Wrap in plastic wrap or parchment paper until ready to serve.

RARE RIBEYE STEAK FRESH SPRING ROLLS WITH PEANUT SAUCE #A1

Steps:

• Peanut Sauce:.
• Place first 6 ingredients in a small pot and stir until combined over low heat. Set aside.
• Rare Ribeye Steak Fresh Spring Rolls:.
• Marinate steaks with A1 Steak Sauce, vinegar and salt for at least 15 minutes.
• While steak is marinating, combine carrots, cucumbers, vinegar, salt and sugar in a medium bowl to make a slaw.
• Once steak is marinated, cook on high heat for about 2 to 3 minutes on each side.
• After resting steaks, slice about 1/4 inch thick across short end to make at least 12 slices.
• Place warm water in a 8" pie pan and dip 1 rice paper to completely wet both sides.
• Lay rice paper flat on work surface and place two piece of steak about 2 inches from the top.
• Follow with 2 slices of avocado on top of the steak.
• Place enough fresh spinach leaves to cover to the bottom of rice paper and follow with the carrot and cucumber slaw on top of the spinach,.
• To roll spring rolls, bring 1 inch of the bottom spring roll up followed but the right and left sides.
• Roll rice paper tightly over the ingredient and the steaks should end up on top like pictured.
• Serve with A1 Steak Sauce peanut sauce and enjoy.