Rare Ribeye Steak Fresh Spring Rolls With Peanut Sauce A1 Recipes

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.

CHRIS' STEAK SAUCE ( A1 COPYCAT )

Steps:

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

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.

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.

VIETNAMESE-STYLE FRESH SPRING ROLLS WITH SALMON

Steps:

• Bring a quart of water to boil in a saucepan. Turn off heat and submerge vermicelli noodles in water. Soak for 3-5 minutes or until tender. Rinse with cold water in colander, and drain.
• Fill a pie pan or pot that is wider than 8" in diameter with hot water. Carefully remove one rice paper wrapper from the package and submerge it in this water. Let it soak until it's soft. For easier handling, allow parts of the sheet to remain a little bit stiff (some of the hatch marks that are in the design of most rice papers can still be visible). Remove from water very carefully.
• Place the rice paper wrapper on a smooth, dry surface. Surface should be ceramic, plastic or glass - Rice paper wrappers can stick to wooden surfaces. Take 1/5 of noodles and arrange lengthwise 1 inch from the bottom of wrapper. Leave 1-2 inches of the wrapper uncovered on the sides, as well.
• Add mint, cilantro or basil, lettuce, and 1/5 of the flaked salmon as separate layers on top of the vermicelli. Pull the bottom edge of the wrapper up to cover the filling. Now fold both sides of the wrapper up to cover the edges. Continue rolling, tucking the filling in towards you with your fingers and roll tightly so that the roll remains firm (but not so tightly that you rip the rice paper!).
• Carefully move spring roll to cutting board and cut in half with a sharp, serrated knife.
• Repeat steps with the remainder of the ingredients until all the rolls are assembled. Serve with a sweet and spicy peanut dipping sauce.
• A note about the rice paper sheets - As another RecipeZaar chef pointed out, it's important to make sure to get rice spring roll papers. These are not the same as eggroll or wonton wrappers. You can find them in Asian markets or online.