Grilled A1 Pepper Steak Food

GRILLED PEPPERED STEAKS

Steps:

• In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

GRILLED STEAK AND MIXED PEPPERS

Steps:

• Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.
• Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6-8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.
• Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.

A.1. GRILLED MARINATED STEAK

Steps:

• Mix first 5 ingredients; pour over steak in shallow glass dish. Refrigerate 1 hour to marinate, turning occasionally.
• Heat grill to medium-high heat. Remove steak from marinade; discard marinade.
• Grill 5 to 7 min. on each side or until medium doneness (160°F).

JOHNNY GARLIC'S GRILLED PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE

Steps:

• Preheat grill to high heat.
• Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
• In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
• Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
• Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.

GRILLED A.1. PEPPER STEAK

Steps:

• Brush each side of steak with 1 Tbsp. steak sauce; sprinkle each side with 1 tsp. pepper. Refrigerate 15 min.
• Meanwhile, heat oil in medium saucepan on medium heat. Add garlic; cook and stir 2 to 3 min. or until lightly browned. Add remaining steak sauce, broth, cornstarch and remaining pepper. Bring to boil, stirring occasionally. Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat; whisk in sour cream.
• Grill steak 6 min. on each side or until medium doneness (160°F). Serve with steak sauce mixture.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

LEMON PEPPER STEAK

Steps:

• Sprinkle steaks with lemon-pepper. Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes on each side or until the steaks reach desired doneness.

PEPPERED RIBEYE STEAKS

Steps:

• Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.

SLOW-COOKER PEPPER STEAK

Steps:

• Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
• Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
• Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

CRUSTY GRILLED PEPPERCORN STEAKS

Steps:

• Pat steaks dry with paper towels. Rub both sides of each steak with garlic, then brush lightly with olive oil.
• Line large baking sheet or tray with waxed paper. Spread thin layer of pepper on plate, lightly coat both sides of steak with pepper, and place on waxed paper. Repeat with remaining steaks and additional pepper.
• Meanwhile, prepare charcoal for grilling (or heat broiler).
• Just before grilling, lightly salt both sides of steaks. Grill steaks over hot fire or broil 4 inches from heat until browned and crusty on outside but still pink at center, about 5 minutes each side for medium-rare.
• Transfer steaks to serving plates and serve at once.

GRILLED A1 YUCATAN STEAK #A1

Steps:

• Bring Skirt Steak out 30 minutes prior to going on the grill.
• Sprinkle Salt and Pepper on both sides.
• In a small bowl combine: A-1 Steak sauce, Chipotle Pepper, Chipotle Chili Powder, Garlic Powder, and Cumin. Set aside.
• Preheat gas grill to high heat. While Preheating make Salsa by combining all salsa ingredients. Place salsa to side, leaving at room temperature.
• Brush vegetable oil on each side of steak. Place steak down and cook for three minutes.
• Turn steak over and brush with sauce. Cook five additional minutes (less or more depending on desired doneness of steak).
• Baste the other side with sauce.
• Remove steak from grill, place on plate and cover with aluminum foil. Let rest for 5 minutes.
• While steak is resting, heat a griddle on high and warm corn tortillas on both sides.
• While tortillas are warming up, mix remaining basting sauce with sour cream and stir.
• Cut steak into small cubes. Separate meat into the eight tortillas, evenly distribute the crumbled Queso Fresco, place salsa on tacos and a drizzle with sauce/sour cream mixture.
• Serve immediately.

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.