Tex Mex Steak And Polenta A1 Food

TEX-MEX STEAK RECIPE

Steps:

• Heat grill to medium-high heat.
• Mix first 4 ingredients.
• Grill steaks 4 min. on each side or until medium doneness (160°F), brushing generously with steak sauce mixture.
• Cut each steak in half to serve.

TEX-MEX CHICKEN-FRIED STEAK

Steps:

• Preheat the oven to 250˚ F. Combine the potatoes, milk, 1/2 teaspoon salt and a few grinds of pepper in a medium saucepan and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender, about 10 minutes. Remove to a bowl with a slotted spoon; reserve the milk.
• Meanwhile, heat 3/4 inch vegetable oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 375˚ F. Whisk 1 1/2 cups flour with 1 tablespoon chili powder in a shallow bowl. Whisk the buttermilk, egg, remaining 1 tablespoon chili powder and a pinch of salt in a separate bowl. Season the steaks with salt and pepper. Coat the steaks in the flour, dip in the buttermilk, then coat in the flour again.
• Working in batches, fry the steaks, turning once, until crisp and golden, 5 minutes; transfer to a rack set on a baking sheet. Season with salt and keep warm in the oven. Reserve the cooking oil.
• Put the peas and carrots in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until hot, 4 minutes. Mix 3 tablespoons of the reserved cooking oil and the remaining 1/4 cup flour in a bowl with a fork. Return the milk to a boil, whisk in the flour mixture and cook, whisking, until thickened, 1 to 2 minutes. Season with salt and pepper. Reduce the heat to low and add the potatoes; warm through, 1 minute. Serve the steak with the potatoes and peas and carrots. Top with more gravy and chopped chives.

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!

TEX MEX MEATBALLS

Steps:

• Line 2 baking sheets with parchment paper. Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes.
• Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Serve over rice, in tacos or as appetizers, recipes follow.
• To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer.
• To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes.
• For meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. Sprinkle with chopped cilantro and add a wedge of lime to each plate.
• For meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Fold up and serve.
• For meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put the bowl on a platter and surround the bowl with 25 meatballs. Stick toothpicks into some of the meatballs. Put some spare toothpicks in a container and put on the platter. Garnish with cilantro leaves.

TEX-MEX FIESTA STEAK

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.

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.

CREAMY TEX-MEX POLENTA

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.

TEX-MEX STEAK AND POLENTA #A1

Steps:

• In a large bowl mix together brown sugar, A-1 and 1/3 cup of water and wisk until blended. Cut steak into thin strips. Cut onion into wedges and dice the tomato. Add to marinade and stir to cover ingredients. Cover and place to the side.
• In a large sauce pan mix 4 cups water, cornmeal, pepper seeds and garlic pepper (may also add salt if desired) and bring to a boil while stirring. Once boiling reduce heat and simmer for 25 minutes. Remove from heat.
• Place butter in large frying pan over medium-high heat. add marinade mixture to melted butter and stir-fry.
• Scoop out avocados into medium sized bowl and add lime juice. Add salt and pepper to taste and coarsely mash avocado.
• Place polenta in center of plate, top with steak mixture and a dollop of avocado.