Charge Me Up A1 Steak Egg Veggie Breakfast Wrap A1 Recipes

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.

SOUTHWEST BREAKFAST WRAPS

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm., In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. , Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.

SIMPLE STEAK SAUCE

Steps:

• stir all ingredients and serve.

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.

STEAK SAUCE A-1 STEAK SAUCE

Steps:

• 1. Bring to a boil for 2 minutes stirring.
• 2. Remove from heat. Allow to cool to lukewarm.
• 3. Put mixture in a blender till it is pureed. Pour in bottle.
• 4. Cap tightly and refrigerate to use within 90 days.

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.