A1 Marinated Top Round With Bacon Parmesan Polenta A1 Recipes

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A.1. QUICK SEASONED STEAK



A.1. Quick Seasoned Steak image

Discover the grill master's secret weapon with this seasoned steak recipe! A.1. sauce makes all the difference in our A.1. Quick Seasoned Steak recipe.

Provided by My Food and Family

Categories     Recipes

Time 52m

Yield Makes 6 servings.

Number Of Ingredients 3

1 tsp. coarse ground black pepper
1 beef top round steak (1-1/2 lb.), 3/4 inch thick
1/2 cup A.1. Original Sauce

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.

Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 2 g, Protein 20 g

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

A1 MARINATED TOP ROUND WITH BACON PARMESAN POLENTA #A1



A1 Marinated Top Round With Bacon Parmesan Polenta #A1 image

A.1. Original Sauce Recipe Contest Entry. They say the way to a man's heart is through his stomach. And what better way than with steak, marinated in my A.1. Original sauce marinade!

Provided by joditaffel

Categories     Sauces

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

1 roma tomato, diced
1 large shallot, chopped
1 scallion, chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon cracked black pepper
2 cups milk
2 cups water
1 cup yellow cornmeal
1 tablespoon salt
1 tablespoon cracked black pepper
1 cup parmesan cheese, freshly grated, plus more for garnish
2 tablespoons butter, unsalted
4 slices bacon, crisp and chopped (for garnish)
1/2 cup A.1. Original Sauce
2 tablespoons brown sugar
1 tablespoon agave nectar
2 scallions, chopped
1 large shallot, sliced
1 tablespoon tarragon
1/2 teaspoon hot sauce
1 lb top round steak

Steps:

  • For Tomato Relish:.
  • Add all the ingredients to a bowl and gently toss until incorporated. Set Aside.
  • For Polenta:.
  • In a saucepan over medium-high heat, bring the milk and water to a simmer.
  • Slowly add the corn meal and whisk to combine. Once all of the corn meal has been incorporated, reduce the heat to low. Add salt and pepper. Stir vigorously until all of the liquid has been absorbed and the corn meal is tender, about 10 minutes. Remove from heat.
  • Stir in the Parmesan cheese and butter.
  • For Steak:.
  • Put ½ cup A.1. Original Steak Sauce, 2 tablespoons Brown Sugar, 1 tablespoon Agave Nectar, 2 chopped scallions, 1 large sliced shallot, 1 tablespoon Tarragon. ½ teaspoon Hot Sauce and the 1 lb. Top Round Steak into a zip top bag and refrigerate overnight. Whenever you think about it, go to the fridge and give the bag a couple of squeezes and flip it to the other side. Remove from the fridge to come to room temperature an hour before cooking.
  • When ready to cook, preheat oven to broil.
  • Remove steak from the bag and lay on a piece of foil set on top of a baking sheet. Cook the steak on the top rack of the broiler (4-6 inches from the heat) for 5 minutes per side. Remove from the oven and cover with a foil tent to keep warm and let the juices re-distribute.
  • Pour the remaining marinade in a saucepan, put on the stove over a medium heat, and reduce by half.
  • To Plate:.
  • Scoop about 1 cup of polenta onto each plate. Top with a little crumbled bacon and Parmesan Cheese. Thinly slice the steak on the bias and lay a few strips on top of the polenta. Spoon some of the marinade reduction over the top. Top with a spoonful of tomato relish.

POLENTA AND BACON WITH FONTINA



Polenta and Bacon With Fontina image

If you have leftovers, serve the next day for lunch or breakfast and top with a fried egg. Creamy deliciousness with modifications from Bon Appetit and good enough to serve guests.

Provided by gailanng

Categories     Cheese

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup finely chopped bacon
1/4-1/2 cup chopped onion
2 garlic cloves, minced
5 cups low sodium chicken broth
1 cup frozen corn kernels, thawed
1 cup polenta (NOT regular grits NOR cornmeal)
1 cup grated Fontina cheese, packed
1/4 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
red pepper flakes

Steps:

  • In a heavy skillet over medium-high heat, saute chopped bacon until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings.
  • Add onion and garlic to drippings in skillet and saute until golden brown, about 2 minutes. Add chicken broth, corn and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes.
  • Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and red pepper.

Nutrition Facts : Calories 457.3, Fat 21.8, SaturatedFat 9.8, Cholesterol 49.1, Sodium 567.2, Carbohydrate 47.8, Fiber 4.2, Sugar 1.5, Protein 22.7

SWEET A1 STEAK MARINADE



Sweet A1 Steak Marinade image

I love A1 on everything. I love to marinade with it. This marinade is great on anything. Including grilled veggies, chicken, and pork. Easy to double for ribs or a roast. I make this all year around

Provided by Sarah_mil

Categories     Sauces

Time 30m

Yield 4 steak tips, 4 serving(s)

Number Of Ingredients 5

3/4 cup A.1. Original Sauce
1/4 cup brown sugar, -packed
1/4 cup apple cider vinegar
1 -2 teaspoon garlic powder
1 1/2-2 lbs steak, tips

Steps:

  • Mix all ingredients. Making sure brown sugar is dissolve. Hold about a 1/4 cup out of basting.
  • Marinade steak tips for about 1-2 hour.
  • Grill or broil and brush with left over marinade.

BAKED POLENTA WITH RICOTTA AND PARMESAN



Baked Polenta With Ricotta and Parmesan image

This no-stir method produces an effortless polenta. The ricotta adds lightness and turns the polenta into an elegant side dish. It may be baked up to 2 hours in advance and reheated, if desired.

Provided by David Tanis

Categories     dinner, grains and rice, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup coarse polenta
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 cup fresh ricotta
1 cup grated Parmesan
Black pepper

Steps:

  • Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
  • Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
  • After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.

BASIC POLENTA



Basic Polenta image

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.

Provided by David Tanis

Categories     easy

Time 1h

Yield 6 servings

Number Of Ingredients 4

Salt and pepper
1 cup medium or fine cornmeal
Butter
Parmesan for soft polenta, optional

Steps:

  • For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
  • For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams

A1 GARLIC STEAK MARINADE



A1 Garlic Steak Marinade image

Make and share this A1 Garlic Steak Marinade recipe from Food.com.

Provided by JackieOhNo

Categories     Meat

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb beef steak, about 1 inch thick
1/4 cup a 1 steak sauce
2 tablespoons vegetable oil
1 teaspoon cracked black pepper
2 garlic cloves, minced

Steps:

  • Combine steak sauce, oil, pepper, and garlic. Place steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator for at least 1 hour, turning once. Remove steak from marinade; place on rack in broiler pan so surface of meat is 3-4 inches from heat source. Broil 15-18 minutes to desired doneness (rare to medium-rate), turning once.

Nutrition Facts : Calories 63.8, Fat 6.8, SaturatedFat 0.9, Sodium 0.4, Carbohydrate 0.9, Fiber 0.2, Protein 0.2

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!

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