A 1 Butter Deconstructed Pinwheel Steak With Avocado Sauce A1 Recipes

Steps:

• Preheat oven to 500 degrees F.
• Toast pine nuts in a small pan over medium heat until golden. Place spinach, arugula, garlic, cheese, 2 pinches salt, a few grinds black pepper, nutmeg, and toasted nuts in a food processor. Pulse grind the filling into a paste. Taste and adjust seasonings. Remove 1/2 cup of filling paste to a bowl and stir in extra-virgin olive oil to loosen it. Reserve remaining filling in processor bowl.
• Place steaks between layers of waxed paper several inches apart. Pound steaks with a heavy bottomed pan to 1/2 their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of filling and top with roasted red peppers. Roll steaks tightly and cut each steak in 1/2 across. Secure pinwheels with a carefully placed skewer and set 6 pinwheels on a baking sheet. Drizzle with extra-virgin oil and roast 12 to 15 minutes. Remove skewers and transfer pinwheels to dinner plates. Top each with a generous portion of reserved sauce made from filling and extra-virgin olive oil, combined.

Steps:

• Preheat your oven to 350°Ft.
• Line a baking sheet with aluminum foil.
• Remove your steaks from the package. They should be no more than 1/4 inch thick. If they are slightly thicker pound out until they are the desired thickness.
• Trim any excess fat or uneven edges.
• Sprinkle steaks on both sides with salt, pepper and garlic powder.
• Take one steak and lay it out on a cutting board.
• Sprinkle with an even layer of Parmesan cheese.
• Next add a layer of spinach.
• Roll the steak up tightly.
• Cut into two inch portions and place on baking sheet.
• You may need to use a toothpick or butchers string to hold them together if they start to come apart.
• Repeat until all of your ingredients are used.
• Bake at 350°F about 30 minutes until steaks are cooked through.
• Let rest for 5 minutes before serving so the juices can set.

Steps:

• Beat butter in medium bowl with mixer 5 min.
• Spread into 12-inch square on sheet of parchment or plastic wrap.
• Drizzle A.1. down center of square. Roll into log; wrap in parchment.
• Freeze 1 hour or until firm before using as desired.

Steps:

• Score meat (make shalow diagnal cuts in one direction then the other direction) on both sides of the steak. season your steak with sea salt and fresh ground pepper.
• take 8 tbsp of softened unsalted butter, add 4 tbsp of a-1 original sauce and chopped cilantro and mash with a fork until incorporated. smear the a-1 infused butter on both sides of the steak and set aside,.
• heat your stove top cast iron grill to medium-high heat. brush your grilltop with oil just to lightly coat.
• while your grill is coming up to heat, place a skillet on stove add 1/4 cup of olive oil bring up to heat add your sliced garlic, salt and pepper and saute until garlic is lightly browned (approximately 5 minutes) stir in 1 tbsp of a-1 sauce then add fresh spinach and saute til wilted.
• in a food processor add your roughly cut avocado, tomatoe, lime juice, 1/4 cup olive oil, salt and pepper. turn to your grill and place your steak on hot grill and leave undisturbed for approximately 3-5 minutes, turn back to your food processor place cover on and blend until smooth (approximately 2 minutes).
• at this point it is time to turn your steak and cook for an additional 3-5 minutes for rare (if you like your steak a little more done you can cook additional time according to preference). after the 5 minutes you can place your steak on a cutting board lightly tented with foil to rest for additional 5 minutes.
• cut your steak into 4 equal parts (4 oz per serving). place a bed of spinach on each plate lay each steak on spinach then top each steak with avocado sauce and serve with your favorite side of mash.
• dig in and enjoy.

Steps:

• Put scrubbed and quartered potatoes in Crock Pot.
• Mix mustard and A-1 Sauce.
• Paint meat with A-1 Sauce mixture.
• At this point you could put the whole thing in the fridge overnight and put it on to cook in the morning.
• When ready to cook, pour the beef broth over the top of the meat.
• Cook on low 6-8 hours, or high for 4-6. If you start with frozen meat, it will probably take the longer amount of time. I forgot to turn mine on until late, so I cooked it on high 2 hours, and then turned it back to low for another 3 hours and it was perfect.

Steps:

• Place bacon strips on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , Meanwhile, cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic. Place spinach over steak to within 1 in. of edges; top with red peppers. , With the grain of the meat going from left to right, roll up jelly-roll style. Wrap bacon strips around beef; secure with toothpicks. Slice beef across the grain into 8 slices. , Grill, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks., In a small saucepan, combine cream cheese, milk, butter and pepper. Cook and stir over low heat just until smooth (do not boil). Stir in blue cheese. Serve with pinwheels.

Steps:

• Flatten beef to 1/4-in. thickness. In a shallow dish, combine the oil, vinegar, Worcestershire sauce, Italian seasoning, garlic powder and 1 teaspoon each salt and pepper; add steak and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Combine the cheese, garlic, onion, parsley and remaining salt and pepper; sprinkle over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-in. intervals. Insert a skewer into each piece where it is tied. Cut into 1-1/4-in. rolls., Lightly oil the grill rack. Grill over medium heat for 6-8 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°-done).

Steps:

• Mix steak sauce, mustard, honey and soy sauce. Place steak in nonmetal dish or plastic bag; add steak sauce mixture, turning to coat both sides. Cover; refrigerate several hours or overnight, turning occasionally.
• Remove steak from marinade, discard marinade. Grill or broil steak until desired doneness. Note: Prep time does not include marinating time.

Steps:

• 1. Dredge round steak lightly in flour, brown both sides in skillet using 2 tsp. oil. I usually cut my steak into several pieces.
• 2. Add chopped onion and 1-1/2 cups of water and seasonings and simmer for at least an hour to an hour and a half on medium low, making sure it never goes dry.
• 3. When meat is tender, add your tomato sauce and your corn starch (mixed with 1/2 c hot water) to dish. Stir, gravy will thicken. Serve with mashed potatos and veggie.