Tex Mex Steak And Polenta A1 Recipes

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CREAMY TEX-MEX POLENTA



Creamy Tex-Mex Polenta image

Make and share this Creamy Tex-Mex Polenta recipe from Food.com.

Provided by KelBel

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup cornmeal
1/4 cup butter
1 cup cheddar cheese, shredded
1/4 cup scallion
2 teaspoons chipotle chiles in adobo, chopped
1/2 teaspoon salt
2 tablespoons cheddar cheese, shredded

Steps:

  • In pot, bring 4 cups salted water to boil; reduce heat to medium-low. Slowly stir in cornmeal.
  • Stir until mixture is thick and creamy, about 5 minutes.
  • Stir in butter, 1 cup cheese, scallion, chipotle and salt until cheese and butter are melted.
  • Serve sprinkled with remaining 2 T cheese.

Nutrition Facts : Calories 171.1, Fat 11.6, SaturatedFat 7.1, Cholesterol 31.9, Sodium 290.7, Carbohydrate 12.2, Fiber 1.2, Sugar 0.3, Protein 5.3

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



A.1. Slow Roasted Shredded Steak With Polenta #A1 image

A.1. Original Sauce Recipe Contest Entry. Steak, slow roasted in a flavorful gravy with A1 original steak sauce and boysenberry jam, served over creamy polenta.

Provided by Sirbarney

Categories     Sauces

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons vegetable oil
1 3/4 lbs boneless chuck eye steak
1 1/4 teaspoons kosher salt, divided
1 1/4 teaspoons fresh ground black pepper, divided
1/3 cup A.1. Original Sauce
1/4 cup seedless boysenberry jam
2 1/4 cups water, divided
2 garlic cloves, coarsely chopped
1 teaspoon prepared mustard
2 tablespoons light brown sugar
1/2 teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons potato starch
3 cups milk
1/2 teaspoon garlic powder
1 1/3 cups instant polenta
1/2 cup finely shredded parmesan cheese
1/4 cup butter

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!

TEX-MEX BEEF BOWL WITH AVOCADO CILANTRO DRESSING



Tex-Mex Beef Bowl with Avocado Cilantro Dressing image

Wow your guests with these individual-sized Tex-Mex BBQ Beef Bowls served with an avocado cilantro dressing. The below recipe is for two people but the recipe can be easily doubled or tripled.

Provided by Amanda Frederickson

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 48m

Yield 2

Number Of Ingredients 22

½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon sweet paprika
¼ teaspoon ground cumin
½ pound flank steak
1 cup cooked white rice
1 cup halved cherry tomatoes
1 cup chopped romaine lettuce
1 cup tortilla chips
½ cup canned black beans
1 jalapeno pepper, thinly sliced
1 lime, cut into wedges
¼ cup crumbled cotija cheese
1 tablespoon chopped fresh cilantro
2 avocados, peeled and pitted
1 cup water
½ cup chopped fresh cilantro
2 tablespoons sour cream
1 lime, juiced
1 clove garlic
1 pinch salt

Steps:

  • Preheat a grill pan or skillet over medium-high heat until just barely smoking.
  • Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
  • Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
  • Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
  • Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.

Nutrition Facts : Calories 788.8 calories, Carbohydrate 73.2 g, Cholesterol 48.9 mg, Fat 46.3 g, Fiber 22.9 g, Protein 30.6 g, SaturatedFat 11.8 g, Sodium 1105.5 mg, Sugar 3.6 g

TEX-MEX FIESTA STEAK



Tex-Mex Fiesta Steak image

Make and share this Tex-Mex Fiesta Steak recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 8h12m

Yield 4 serving(s)

Number Of Ingredients 29

3 tablespoons tequila
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 1/4 teaspoons dried chipotle powder
1 teaspoon oregano leaves
3/4 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
2 teaspoons minced garlic
4 beef top sirloin steaks (1-inch thick about 6 oz. each)
cooking spray
1 small avocado
2 green onions, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons light sour cream
1/4 teaspoon kosher salt
1 pinch cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
1/2 cup chopped red bell pepper
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
2 -3 jalapeno peppers, seeded and minced
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • For the Steak: Stir together tequila, lime rind and next 8 ingredients in a large bowl until blended. Trim fat from steaks; add steaks to marinade, turning to coat. Cover and chill 8 hours, turning occasionally or, if desired, let stand at room temperature up to 2 hours.
  • Remove steaks from marinade. Bring marinade to a boil in a small saucepan over medium heat and boil 2 minutes.
  • Heat a grill pan coated with cooking spray over medium-high heat. Grill steaks 5 to 6 minutes on each side or to desired degree of doneness, basting occasionally with marinade.
  • Remove steaks from grill pan, and place on a serving plate. Dollop each with Guacamole Butter. Spoon Fiesta Black Bean Salsa around steaks, and serve immediately with remaining Guacamole Butter.
  • For the Guacamole Butter: Peel and coarsely chop small avocado, discarding pit.
  • Process avocado, chopped green onions and remaining ingredients in a food processor or blender until smooth, stopping to scrape down sides. Place mixture in a bowl; cover and chill until ready to serve.
  • For the Fiesta Black Bean Salsa: Stir together all ingredients in a large bowl. Cover and let stand at room temperature until ready to serve.

Nutrition Facts : Calories 343.5, Fat 15.6, SaturatedFat 2.6, Cholesterol 2.5, Sodium 575.9, Carbohydrate 46.2, Fiber 13.5, Sugar 2.2, Protein 11.5

TEX-MEX FLANK STEAK



Tex-Mex Flank Steak image

Make and share this Tex-Mex Flank Steak recipe from Food.com.

Provided by Oolala

Categories     Lime

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 10

4 tablespoons tomato paste
1 cup black coffee, strong
1/4 cup Worcestershire sauce
1 tablespoon sugar
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
2 tablespoons fresh lime juice
1/4 cup vegetable oil
1 (3 lb) flank steaks

Steps:

  • Mix all ingredients except steak and heat in a medium saucepan, stirring until sugar melts and flavors are combined.
  • Marinate meat in the sauce for 4-5 hours or overnight in the refrigerator, turning occasionally.
  • Remove meat from the marinade, heat and use as a baste or sauce if you like, and sear meat quickly over high heat, about 1 minute per side, and then lower heat to medium-low and continue cooking about another 5 minutes per side until done to your liking.
  • Slice meat on a diagonal against the grain into thin slices.

Nutrition Facts : Calories 361.9, Fat 21, SaturatedFat 6.8, Cholesterol 69.7, Sodium 1112.4, Carbohydrate 5.4, Fiber 0.5, Sugar 3.5, Protein 36.5

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