TEX-MEX STEAK RECIPE
Spark up the grill for our Tex-Mex Steak Recipe. Our Tex-Mex Steak Recipe includes a rib-eye seasoned with A.1. Original Sauce, horseradish and spices.
Provided by My Food and Family
Categories Home
Time 13m
Yield Makes 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g
TEX-MEX STEAK AND POLENTA #A1
A.1. Original Sauce Recipe Contest Entry. Spicy Polenta, marinated steak with onions and fresh tomatoes, with avocado topping.
Provided by Stephanie W.
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 660.1, Fat 26.9, SaturatedFat 9.6, Cholesterol 112.5, Sodium 182.2, Carbohydrate 69.7, Fiber 7.8, Sugar 38.1, Protein 37.9
TEX MEX MEATBALLS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 125 meatballs
Number Of Ingredients 14
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.
CREAMY TEX-MEX POLENTA
Make and share this Creamy Tex-Mex Polenta recipe from Food.com.
Provided by KelBel
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 171.1, Fat 11.6, SaturatedFat 7.1, Cholesterol 31.9, Sodium 290.7, Carbohydrate 12.2, Fiber 1.2, Sugar 0.3, Protein 5.3
MUSHROOM TOPPED STEAKS WITH CREAMY POLENTA
This is a great quick and easy meal tastes great and is on the table in about 35-40 Min's. I have listed liquid amounts as used by the brand of quick cooking polenta I buy so please adjust and prepare according to you packet instructions. I buy 2 minute quick cooking polenta so cooking times will vary if you can not get quick cooking polenta.
Provided by The Flying Chef
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a pan, add mushrooms and garlic, cook until mushrooms soften and are browned slightly. Add wine, balsamic vinegar, sugar and beef stock, stir to combine and add pepper to taste.
- Meanwhile combine water, milk and chicken stock in a saucepan, bring to the boil, gradually stir in polenta. Reduce heat, stir until polenta thickens, add cheeses and stir to combine, stir in spinach. (I usually cook my steaks while making polenta and let them rest while I stir in the cheeses and spinach, but it will keep warm over a low heat stir occasionally to prevent bottom from burning.).
- Season steaks with salt and pepper. Heat a small amount of oil in a pan and cook steaks until desired doneness. Cooking times will vary depending on the thickness of the steaks.
- To Serve: Place a few spoonfuls of polenta on a plate top with steak and mound steak with mushrooms, drizzled with balsamic sauce.
Nutrition Facts : Calories 364.4, Fat 19.1, SaturatedFat 11.6, Cholesterol 56.2, Sodium 550.6, Carbohydrate 25.6, Fiber 2.7, Sugar 9.9, Protein 22.2
POLENTA CASSEROLE #A1
A.1. Original Sauce Recipe Contest Entry. A flavorful mix of polenta and vegetables, topped with cheese.
Provided by deborah k.
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 140, Fat 9.8, SaturatedFat 4.2, Cholesterol 22.1, Sodium 759.1, Carbohydrate 6.7, Fiber 0.9, Sugar 1.3, Protein 7.1
TEX MEX STEAK
Make and share this Tex Mex Steak recipe from Food.com.
Provided by Chill
Categories Steak
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine teriyaki marinade& sauce, garlic, chile, lime peel and juice and sesame oil; pour over and marinate steak in fridge for 45 mins.
- Cook steak to desired doneness.
More about "tex mex steak and polenta a1 recipes"
GRILLED SKIRT STEAK RECIPE WITH POLENTA - CHEF BILLY PARISI
From billyparisi.com
Reviews 1Category MainCuisine AmericanTotal Time 1 hr
- Vegetables: Coat all the vegetables in olive oil, season them with salt and pepper and spread out on sheet pans lined with parchment paper and roast in the oven on 375° for 10 to 15 minutes or until the tomatoes begin to blister and the asparagus and fennel begin to brown.
- Steak: Coat the steak with olive oil, season with salt and pepper and cook on a hot grill (450° to 550°) for 2 minutes on each side. Once it is done grilling let the steak rest for a few minutes before thinly slicing it against the grain.
- To Plate: Place down a healthy scoop of creamy polenta followed up with some arugula leaves, shaved asparagus, shaved fennel, roasted tomatoes, roasted garlic scapes, and crispy pancetta. Top off with the thinly sliced skirt steak, fresh herb leaves, a few drops of reduced balsamic vinegar, and blue cheese crumbles.
CREAMY POLENTA WITH GRILLED STEAK AND ROASTED TOMATOES
From jocooks.com
4.8/5 (8)Total Time 40 minsCategory DinnerCalories 1480 per serving
- In a bowl, whisk the ingredients for the steak marinade; minced garlic, olive oil and oregano. Season steaks with salt and pepper then rub the garlic marinade over them.
- In a baking dish toss the tomatoes together with the olive oil, balsamic vinegar and salt and pepper. Roast them in the oven for about 15 minutes.
- To make the polenta, heat the butter together with olive oil. Add minced garlic and continue cooking just until you can smell the garlic. Add heavy cream and water and continue to cook until it starts boiling.
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