A1 Slow Roasted Shredded Steak With Polenta A1 Food

A.1. QUICK SEASONED STEAK

Steps:

• Sprinkle pepper onto both sides of steak; press firmly into steak. Place steak in nonmetal dish or resealable plastic bag. Add steak sauce; turn steak over to evenly coat both sides. Cover dish or seal bag. Refrigerate 30 minutes to marinate.
• Preheat grill to medium heat. Remove steak from marinade; discard marinade.
• Grill steak 4 to 6 minutes on each side or until cooked through.

EASY SLOW-COOKER A.1. SWISS STEAK

Steps:

• Toss meat with A.1.; place in slow cooker. Top with onions and tomatoes; cover with lid.
• Cook on LOW 9 to 10 hours (or HIGH 4 to 5 hours).
• Mix flour and water. Stir into meat mixture; cook, covered, 5 min. or until sauce is thickened, stirring occasionally.

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!

POLENTA CASSEROLE #A1

Steps:

• Preheat oven to 350 degrees.
• Spray an 8 x 8 inch baking dish with oil spray.
• Heat oil in large saute pan.
• Saute onion over medium-high heat for 4 - 5 minutes until softened.
• Add polenta, corn, tomatoes, goat cheese, A-1 Steak Sauce and salt.
• Gently stir over medium-high heat another 2 minutes.
• Spread into prepared baking dish and top with shredded cheese.
• Bake in pre-heated oven for 20 minutes.

A1 SLOW COOKER POT ROAST RECIPE

Steps:

• 1. Mix sauce, soup mix and water together. 2. Place meat in slowcookers, top with veggies and sauce. 3. Cook on low 8-9 hours or on high 6-7 hours.

A.1. SLOW-COOKER BEER STEW

Steps:

• Reserve 1/3 cup beer; set aside. Place meat in slow cooker; top with vegetables, steak sauce and remaining beer. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH for 4 to 5 hours). Remove meat from slow cooker. Shred meat with 2 forks; return to slow cooker.
• Combine baking mix and reserved beer; drop tablespoonfuls of dough over stew. Cover; cook 20 min. or until biscuits are cooked through.

A1 STEAK

Steps:

• Place steaks in ziploc storage bag.
• Dump A1 sauce into ziploc storage bag until steaks are covered.
• Zip bag so that there is very little air in there.
• Make sure the A1 sauce soaks into the steaks good and let it marinate for about 5 to 10 minutes.
• Take steaks out of the bag and throw on a charcoal grill until done to your liking.

A1B BACON BURGER BITES ON WHITE POLENTA CAKES #A1

Steps:

• FOR POLENTA CAKES:.
• Combine milk, water, cayenne and salt in a saucepan over low heat and bring to a boil.
• Using a whisk, add the polenta. Once the polenta is combined, switch to a wooden spoon and stir frequently until the polenta has become thick and smooth. Stir in the goat cheese. Keep stirring until all the goat cheese is melted and blended in to the polenta.
• Line a 9x13 pan with plastic wrap. Pour the polenta into the pan, cover with more plastic wrap and smooth the surface. Chill in the refrigerator overnight.
• When ready to use, remove the polenta from the pan. Using a cookie cutter approximately the same size as the burgers (I used a shot glass), cut 16 polenta cake rounds. add about 1 tablespoon of olive oil to a sauté pan over medium heat, and cook the polenta cakes on both sides until golden brown.
• FOR BURGERS:.
• Pre-heat the oven to 400 degrees.
• Put brown sugar in a shallow bowl or pie plate. Coat the bacon liberally on both sides with the brown sugar. Place bacon on a parchment lined baking sheet and cook in the oven 20 minutes or until bacon is crisp. When the bacon is cool enough to touch, crumble it and set it aside.
• Add any leftover brown sugar to a bowl with the ground turkey, A1 sauce, and black pepper. Gently mix until all the ingredients are combined.
• Form the turkey mixture into 16 balls, roughly the same size. Flatten the balls into mini burger shapes. Poke each burger a few times with a toothpick. (This releases air and ensures the burgers don't shrink too much).
• Pre-heat a non-stickskillet over medium-high heat. Cook the burgers in two batches, 2 minutes per side. During the last 30 seconds, place 1 cheddar cheese square on each burger and put a lid on the pan (to melt the cheese).
• Place 1 burger on each polenta cake and top with some crumbled bacon. Serve hot.

FLANK STEAK WITH CRISPY POLENTA AND ROASTED SHALLOT VINAIGRETTE

Steps:

• Method
• To prepare the vinaigrette: Place the shallots and 3/4 cup of the olive oil in a small ovenproof pan and cover tightly. Bake at 350 degrees for 50 to 60 minutes, or until the shallots are soft. Let the shallots cool in the olive oil, and then remove, reserving the oil. Julienne the shallots and put them in a bowl. Add the balsamic vinegar and slowly whisk in the reserved olive oil. Add the chopped chives and season to taste with salt and pepper.
• To prepare the polenta: Cook the garlic in 3 tablespoons of butter for 1 minute. Fold into the polenta and season to taste with salt and pepper. Spread the polenta into a 1/2-inch thick layer on a small sheet pan. Cover with plastic wrap and refrigerate for 2 hours. Cut the polenta into four 3-inch discs and sauté in the remaining 1 tablespoon butter in a hot, nonstick pan for 2 to 3 minutes on each side, or until golden brown and crispy. Blot on paper towels.
• To prepare the steak: Season the steak with salt and pepper and rub with 1/4 cup olive oil. Remove the thyme leaves from the stems and rub them onto the beef. Grill for 5 to 7 minutes on each side, or until medium-rare.
• Assembly
• Place a piece of the polenta in the center of each plate and top with a piece of the steak. Spoon the Roasted Shallot Vinaigrette over the steak and around the plates and top with freshly ground black pepper.
• Wine Notes
• The warm garlic flavors in the polenta mesh beautifully with Italian varietals. The rich fruit of Barbera d'Alba from a producer like Giacomo Conterno beautifully balances the garlic, and has the full acidity needed for the shallot vinaigrette.