Grilled A1 Yucatan Steak A1 Food

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.

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.

A.1. CLASSIC STEAK KABOBS

Steps:

• Place meat and vegetables in large bowl. Whisk remaining ingredients until blended. Add to meat and vegetables; toss to evenly coat. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove meat and vegetables from marinade; discard marinade. Thread meat and vegetables alternately onto 8 skewers.
• Grill 10 min. or until meat is done (160ºF), turning kabobs occasionally.

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).

CARNE ASADA

Steps:

• Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.
• Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.
• Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.

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.

SMOKY SUMMER BEANS AND GREENS #A1

Steps:

• Saute the onion, olive oil, and garlic salt for 5-6 minutes or until the onions are translucent and fragrant. Add in the garlic and cook for 2 more minutes.
• Add in the hot dog rounds and cook for 5 minutes.
• Add in the drained and rinsed beans, along with the chopped spinach. Stir to combine.
• In a separate bowl combine the mustard, brown sugar, molasses, A1 Original Steak Sauce, cocoa powder, and tomato sauce. Whisk together. Add to the pan with the hot dogs. Stir well.
• Cook for 6-8 minutes over low-medium heat. Stir frequently.

YUCATAN BLACK BEAN DINNER

Steps:

• The Beans: Rinse the beans, then scoop them into a large (6-quart) pot (preferably a Dutch oven or Mexican earthenware olla) and add 2 quarts water.
• Bring to a boil, then reduce heat to medium-low and simmer, partially covered for 1 hour.
• The Pork: While the beans are cooking, sprinkle the pork liberally with salt.
• In a very large (12-inch) skillet, heat 1 tablespoon of the lard or oil over medium-high, and brown the pork on all sides in an uncrowded layer-it'll take about 10 minutes. (With a smaller skillet you'll have to brown the pork in 2 batches.)
• Remove the pork to a plate and set the pan aside.
• When the beans have cooked an hour, add the pork to the pot, along with more water, if necessary, so that everything is submerged.
• Partially cover the pot and continue simmering, until meat and beans are tender, about an hour more.
• The Tomato-Habanero Sauce: Return the pork-frying skillet to medium heat and drizzle in a little more lard or oil, if necessary, to coat the bottom.
• Add half of the sliced onion and fry until golden, about 7 minutes.
• In a blender, coarsely puree the tomatoes and the juices.
• Now, either cut a slit in the side of the habanero(s)-this will give you some habanero fruity flavor without much heat-or cut the habanero(s) in half.
• Add to the onions along with the tomato puree, then simmer, partially covered, stirring often for 10 minutes or so, until reduced to the consistency of a thick sauce (it shouldn't be dry).
• Taste and season with salt, usually 1 teaspoon.
• Finishing the beans: When the beans are tender, scrape half the tomato sauce into them, add a little more water to the pot, if necessary, to ensure that the pork and beans are nicely covered with liquid.
• Taste and season the beans with salt, usually about 1 ½ teaspoons.
• With a large spoon, carefully remove the pork from the beans and transfer it to an ovenproof dish, cover with foil and keep warm in a low oven.
• Pour the beans into a colander set over a large bowl, return the beans to the pot and measure 2 ½ cups of the broth into a saucepan to use for the rice.
• Return the remaining bean broth to the beans.
• There should still be enough broth to yield somewhat soupy beans; if not add more water.
• The rice: Add ½ teaspoon salt to the pan of bean broth and set over medium heat.
• In a medium-size (3-quart) saucepan, heat the remaining 2 tablespoons of the lard or oil over medium.
• Add the rice and remaining onion and cook, stirring regularly, until the rice turns from translucent to milky-white, about 5 minutes.
• Stir in the garlic and cook a minute longer, then pour in the hot bean broth.
• Stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for about 15 minutes; uncover and check a grain of rice-it should be nearly cooked through.
• If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking.
• If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand for a few minutes more.
• Serving: When you're ready to serve, reheat the tomato sauce and remove the habanero chilies.
• Ladle the beans into six small bowls.
• Spoon the rice onto each of 6 large warm dinner plate and nestle the pork in the center.
• Spoon a little of the warm sauce onto one side of each plate.
• Onto the other side, arrange a few slices of avocado.
• Garnish with sprigs of cilantro.
• Serve right away, passing the lime wedges and chopped xnipec salsa, if you wish.
• •To make about a cup of xnipec salsa:.
• ½ small red onion, finely chopped.
• 1 tablespoons fresh lime or sour orange juice.
• 6 radishes, chopped into small dice or matchsticks.
• ½ fresh habanero chili, stemmed, seeded and finely chopped.
• A dozen or so large sprigs of cilantro, chopped.
• Salt, about ½ teaspoon.
• Scoop the onion into a strainer and rinse under cold water. Shake off as much water as possible, then transfer to a small bowl and stir in the juice. Add the remaining ingredients, season with salt, usually about ½ teaspoon, and it's ready.

CHEF JOHN'S YUCATAN-STYLE GRILLED PORK

Steps:

• Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
• Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
• Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.

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.