A 1 Steak Puffs With Corn And Avocado Salsa A1 Food

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



A-1 Butter Deconstructed Pinwheel Steak With Avocado Sauce #A1 image

A.1. Original Sauce Recipe Contest Entry. A delicious skirt steak infused with a-1 sauce butter on a delicious bed of spinach topped with avocado sauce and served with your favorite side of mash. each bite must include sauce steak and spinach to get the ideal taste of this dish. enjoy!!!

Provided by Geraldine H.

Categories     Sauces

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

16 ounces skirt steaks
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
8 tablespoons unsalted butter, at room temperature
1 tablespoon fresh cut cilantro
5 tablespoons A.1. Original Sauce
1/2 cup olive oil
5 garlic cloves, sliced
salt and pepper
4 cups fresh spinach
2 avocados, roughly cut
1 fresh tomato, roughly cut
1 lime, juice of

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.

Nutrition Facts : Calories 814.6, Fat 74.4, SaturatedFat 24.1, Cholesterol 134.9, Sodium 1857.5, Carbohydrate 14.2, Fiber 8.3, Sugar 1.9, Protein 27.8

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



A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach #A1 image

A.1. Original Sauce Recipe Contest Entry. A1 Steak Sauce and Dijon create a delicate flavor for these en croute chicken thighs. This pocket of deliciousness on a bed of spinach cooked with Dijon and A1 Steak Sauce is a tasty and balanced meal.

Provided by Brenda C.

Categories     Sauces

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

2 sheets puff pastry
4 boneless skinless chicken thighs
6 cups spinach
4 tablespoons Dijon mustard
2 tablespoons A.1. Original Sauce

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.

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



Charge Me up A1 Steak & Egg Veggie Breakfast Wrap #A1 image

A.1. Original Sauce Recipe Contest Entry. This is one heck of a healthy breakfast sandwich that is low in carbs and packing tons of protein. After eating this for breakfast you will be charged up for the rest of day, I guarantee. Enjoy!

Provided by logansw

Categories     Sauces

Time 25m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 14

1/4 cup A.1. Original Sauce, divided
1 tablespoon extra virgin olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon thyme leaves
8 ounces sirloin steaks
2 eggs, cracked and whisked
2 pinches sea salt
1/2 teaspoon red pepper flakes
1 tablespoon butter
4 low-carb garden veggie wraps
1/4 cup mayonnaise
1/2 cup fresh spinach leaves
4 cherry tomatoes, sliced
2 ounces goat cheese

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.

Nutrition Facts : Calories 320.3, Fat 25.1, SaturatedFat 9.7, Cholesterol 158.3, Sodium 562.8, Carbohydrate 5.3, Fiber 0.4, Sugar 1.9, Protein 18.2

STEAKHOUSE LOVER'S PASTA #A1



Steakhouse Lover's Pasta #A1 image

A.1. Original Sauce Recipe Contest Entry. If you love the flavors of a good steakhouse, you are going to love this pasta! Skirt steak marinated for 24 hours in A1 with lemon, rosemary and garlic; grilled to perfection. The steak is thinly sliced and tossed with bow tie pasta and fresh spinach and finished with a savory A1- Porcini mushroom sauce and dollops of creamy goat cheese.

Provided by mkwrites2_12925866

Categories     Sauces

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

1/2 lb cooked bow tie pasta
1/4 cup A.1. Original Sauce, divided plus
1/2 teaspoon A.1. Original Sauce, for drizzling
2 tablespoons fresh lemon juice, divided
1 teaspoon freshly grated garlic
1/4 cup olive oil, divided
1 sprig fresh rosemary
3/4 lb skirt steak
1 tablespoon spiced sea salt (suggest Mediterranean spice blend, available in your spice aisle)
1/2 ounce dried porcini mushrooms
1/4 cup chicken stock
1 1/2 tablespoons chopped shallots
1/2 tablespoon unsalted butter
8 ounces prewashed fresh spinach
1/4 teaspoon ground nutmeg
2 ounces goat cheese, log
1/2 teaspoon chopped fresh parsley, garnish (optional)

Steps:

  • Combine one tablespoon of the A1 with one tablespoon of the lemon juice and the grated garlic and half of the olive oil. Whisk to combine.
  • Place rosemary sprig in the bottom of a marinating container an top with steak.
  • Pour the marinade over the steak. Cover and refrigerate for 24 hours. Remove from refrigerator about 30 minutes before grilling.
  • Cook pasta per package directions. Once drained, mix with one tablespoon of the remaining olive oil.
  • Preheat grill pan to smoking hot.
  • Season the steak with the spiced sea salt.
  • Grill skirt steak on both sides for about two minutes each side. Remove from heat and let steak rest.
  • Add porcini to a microwave safe bowl with the chicken stock. Microwave for 30 seconds on high.
  • Add one half of the rest of the olive oil, the shallot and the butter to a sauté pan. Cook until shallots just begin to brown.
  • Add in the remaining A1 from the 1/4 cup along with the porcini and hot stock. Stir an set aside.
  • Add remaining olive oil to large skillet. Add 1/2 of the spinach and the nutmeg.
  • Once the spinach is wilted, add the cooked pasta, the rest of the spinach, and the sauce mixture. Stir to combine.
  • Slice steak against the grain into bite sized pieces.
  • Pour into pasta bowl. Top with steak.
  • Pour any remaining steak juices into plating bowl and combine.
  • Add goat cheese right before serving.
  • Top with fresh parsley.
  • Drizzle with the extra A1 before serving.

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!

A1 COWBOY-UP TART #A1



A1 Cowboy-Up Tart #A1 image

A.1. Original Sauce Recipe Contest Entry. This A1 Original Sauce Recipe Contest Entry uses a few leftovers revitalized with A1 Original Sauce on a spiced up pastry crust and topped with cowboy staples: steak, potatoes, corn, tomatoes. Yum!

Provided by dmr301cooks

Categories     Sauces

Time 41m

Yield 6 serving(s)

Number Of Ingredients 11

1 sheet puff pastry, thawed
1 (8 ounce) package cream cheese, softened
1/3 cup sour cream
1/3 cup A.1. Original Sauce, divided
3/4 cup sliced cooked steak, chopped
1/4 cup cold roasted potatoes
1/2 cup cherry tomatoes, sliced
1 ear of corn, cooked and cut off ear
1/2 cubanelle pepper, sliced
1/4 cup cheddar cheese, shredded
1/3 teaspoon salt and pepper (to taste)

Steps:

  • Preheat oven to 400 degrees and line baking sheet with parchment paper.
  • Roll out pastry to 9 X 11 rectangle . Place on baking sheet and bake 20-25 minutes until golden.
  • Remove from oven and cool on wire rack.
  • Beat cream cheese, sour cream and 3 tablespoons of A1 original sauce together until smooth. Using a spatula the cooled tart.
  • Place the steak and potatoes on a microwave dish and heat 30 -60 seconds to warm. Sprinkle onto tart. Now add the tomatoes, corn ,and peppers. Sprinkle with the cheddar cheese and drizzle with the reserve4d A1 original sauce. Season to taste.

Nutrition Facts : Calories 472.8, Fat 34.6, SaturatedFat 14.4, Cholesterol 75.7, Sodium 284, Carbohydrate 25.6, Fiber 1.4, Sugar 3.7, Protein 15.9

CRISPY BAKED TOFU WITH PINEAPPLE, AVOCADO & CORN SALAD #A1



Crispy Baked Tofu With Pineapple, Avocado & Corn Salad #A1 image

A.1. Original Sauce Recipe Contest Entry. Who says A1 can't be used in meatless cuisine? It may be a steak sauce, but it happens to be vegan. It adds wonderful flavor to baked tofu, and pulls double duty as part of the tangy pineapple salad dressing. A1 truly gives this salad a unique and lively flavor.

Provided by sherahc

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 (16 ounce) package extra firm tofu, squeezed and drained of all liquid
1/4 cup A.1. Original Sauce
1 tablespoon cornstarch
2 tablespoons pineapple juice
1 tablespoon A.1. Original Sauce
1/4 cup extra virgin olive oil
1 large avocado, cubed
8 ounces cubed pineapple (fresh, frozen and thawed, or canned)
1 red bell pepper, diced
1/2 cup frozen corn, toasted in a dry pan
1 (5 ounce) package fresh Baby Spinach or 8 cups Baby Spinach
salt and pepper

Steps:

  • Cut the tofu into bite-size cubes and place in a medium bowl.
  • Toss with 1/4 cup A1 Sauce.
  • Marinate in the refrigerator for 30 minutes or more.
  • Toss with the 1 tablespoon cornstarch.
  • Preheat oven to 350.
  • Using a slotted spoon, transfer tofu cubes to a large nonstick baking sheet and bake for 25-45 minutes, stirring occasionally, until browned and crisp. Let cool on baking sheet.
  • Make the salad while the tofu is baking. Stir together the A1 Sauce, pineapple juice, and olive oil in a small bowl.
  • Using a large bowl toss the dressing with the remaining ingredients, seasoning with salt and pepper to taste.
  • Transfer to a serving bowl and top with the A1 baked tofu.

Nutrition Facts : Calories 370.8, Fat 27.5, SaturatedFat 4.2, Sodium 48.9, Carbohydrate 24.7, Fiber 7.8, Sugar 8.8, Protein 12.8

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