Grilled A1 Yucatan Steak A1 Recipes

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A1 STEAK



A1 Steak image

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

Provided by Ashley Alli

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 2

2 -3 lbs top sirloin steaks, about 2 1/2 inch thick
1 bottle A.1. Original Sauce

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.

Nutrition Facts :

GRILLED RIBEYE STEAK WITH SPICY A1 SAUCE



Grilled Ribeye Steak With Spicy A1 Sauce image

Make and share this Grilled Ribeye Steak With Spicy A1 Sauce recipe from Food.com.

Provided by foodart

Categories     Steak

Time 50m

Yield 2 serving(s)

Number Of Ingredients 3

2 rib eye steaks, 2 inch thick
4 tablespoons McCormick's Montreal Brand steak seasoning
1/2 cup A.1. Original Sauce, spicy

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.

Nutrition Facts :

VIETNAMESE GRILLED STEAK TACOS #A1



Vietnamese Grilled Steak Tacos #A1 image

A.1. Original Sauce Recipe Contest Entry. Flank steak marinated in a spicy Asian marinade, and flame grilled. Cut into thin strips and rolled in warm flour tortillas; dressed in a salad featuring cucumbers, grape tomatoes, avocado and spinach leaves. Served with a Fresh Lemon Rosemary Dressing.

Provided by michaeljwatz

Categories     Sauces

Time 1h30m

Yield 2 Tacos, 6 serving(s)

Number Of Ingredients 30

3 tablespoons fresh garlic, finely chopped
1 cup green onion, thinly sliced, divided use
1/4 cup fresh ginger, peeled and chopped
1 cup Asian pear, peeled and chopped
1/2 cup A.1. Original Sauce
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons lemongrass, finely chopped
2 tablespoons of fresh mint, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon fresh lime juice
2 teaspoons kosher salt, divided use
1/2 teaspoon red pepper flakes
2 lbs flank steaks, trimmed
1/2 teaspoon ground black pepper
1 cup seedless European cucumber, thinly sliced
1 cup fresh spinach, thinly sliced
1 cup fresh spinach, stems removed, thinly sliced
1 cup grape tomatoes, halved
1 cup avocado, peeled and medium diced
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons lemon zest, finely grated
12 corn tortillas, warmed
3/4 cup citrus ranch dressing
12 fresh cilantro stems
12 fresh mint sprigs
12 lime wedges

Steps:

  • Place the garlic, half of the green onions, ginger, A.1. Sauce, soy sauce, mirin, lemongrass, cilantro, mint, sugar, sesame oil, lime juice, 1 teaspoon of kosher salt, and red pepper flakes into a food processor and puree until the marinade is smooth.
  • Place the flank steak into a shallow pan and pour the marinade over the meat. Turn the flank steak in the marinade to evenly coat. Cover the pan with saram wrap and refrigerate for 1 hour.
  • Heat a BBQ charcoal grill and let the briquettes burn down until covered in ash. Remove the steak from the marinade and pat dry with absorbent paper towels. Generously spray the grill grates with nonstick vegetable cooking oil. Place the flank steak onto the grill, season with the remaing kosher salt and black pepper. Cook the flank steak for 6 minutes on each side or until the steak is cooked medium rare. Generously brush the flank steak with the marinade while grilling. Remove the meat from the grill and reserve in a warm area for 5 minutes.
  • In a mixing bowl combine the remaining green onions, with the cucumbers, spinach, tomato halves, olive oil, and balsamic vinegar. Place the salad in the refrigerator for 10 minutes to marinate.
  • Using a serrated edged knife diagonally slice the meat into thin strips; evenly arrange the steak strips onto each tortilla. Place 2 tortillas in the center of 6 decorative serving platters. Using a slotted spoon attractively place the salad over the meat on each tortilla. Evenly garnish each tortilla with diced avocadoes.
  • Using a squirt bottle decoratively drizzle the Citrus Rosemary Dressing over the top of each taco, garnish each plate with sprigs of cilantro, mint and a lime wedge.
  • Citrus Ranch Dressing 2 cups.
  • 2 cups Ranch Dressing, bottled 2 Tablespoons fresh rosemary minced 2 teaspoons garlic, finely chopped 1 Tablespoon lemon juice 1 teaspoon lemon zest, finely grated 1 teaspoon Worstershire sauce 1/8 teaspoon black pepper, ground.
  • Place all ingredients into a mixing bowl and stir using a whisk.

JAY'S A.1.® ONE BURGERS



Jay's A.1.® One Burgers image

This is a juicy and great tasting burger!!

Provided by ANDREWSBUNCH

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 20m

Yield 4

Number Of Ingredients 6

1 pound ground round
¼ cup Italian seasoned bread crumbs
1 egg
¼ cup steak sauce (e.g. A-1)
¼ cup shredded mozzarella cheese
1 tablespoon steak sauce

Steps:

  • Preheat grill for high heat.
  • In a large bowl, mix together the ground beef, seasoned bread crumbs, egg, 1/4 cup of steak sauce, and mozzarella cheese using your hands. Shape into 4 patties.
  • Lightly oil the grill grate. Cook patties for 5 minutes per side, or until well done. Baste with additional steak sauce while cooking if desired.

Nutrition Facts : Calories 183 calories, Carbohydrate 8.3 g, Cholesterol 88.1 mg, Fat 8.5 g, Fiber 0.6 g, Protein 17.7 g, SaturatedFat 3.3 g, Sodium 469.3 mg, Sugar 0.4 g

YUCATAN BLACK BEAN DINNER



Yucatan Black Bean Dinner image

Recipe from Season 5 Mexico--One Plate at a Time. OK, I just made this and must say it was definitely restaurant caliber tasty. I can't decide if it was worth the effort though. BUT, I have two kids under the age- 2 and 5 months- and doing anything in the kitchen is pretty hard anyway. This was the best beans and rice I've ever had though, to be sure.

Provided by Codychop

Categories     Beans

Time 4h

Yield 10 serving(s)

Number Of Ingredients 13

1 lb dried black beans, picked over to remove any stones
1 1/2-2 lbs boneless pork shoulder, trimmed of extraneous fat and cut into 2-inch cubes
salt
3 tablespoons fresh pork fat or 3 tablespoons vegetable oil
2 medium white onions, thinly sliced (divided use)
2 (15 ounce) cans diced tomatoes with juice, undrained (preferably fire-roasted)
1 habanero pepper, stemmed
1 1/2 cups rice, preferably medium-grain
6 garlic cloves, peeled and finely chopped
1 large ripe avocado, peeled, pitted and sliced for garnish
cilantro, for garnish
3 limes, quartered for garnish
1 cup xnipec salsa (recipe below) (optional)

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.

Nutrition Facts : Calories 784.1, Fat 48.3, SaturatedFat 20.5, Cholesterol 81, Sodium 236.9, Carbohydrate 64.4, Fiber 11.1, Sugar 5.9, Protein 24.8

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