VIETNAMESE GRILLED STEAK TACOS #A1
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
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.
GRILLED STEAK TACOS
Spicy aioli brings a zesty kick to steak tacos, and the ribeye is a nice upgrade from typical ground beef. Grab one and enjoy the burst of flavor in each bite! -Michael Compean, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 24
Steps:
- In a small bowl, combine the aioli ingredients. In another bowl, combine the salsa ingredients. Refrigerate until serving., Combine the pepper, oil, salt and seafood seasoning; rub over both sides of steak. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes., Meanwhile, grill tortillas until warm, about 45 seconds on each side. Thinly slice steak; place on tortillas. Serve with aioli, salsa and toppings of your choice.
Nutrition Facts : Calories 650 calories, Fat 45g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 1843mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don't have access to a grill, feel free to use your broiler.
Provided by Melissa Clark
Categories dinner, lunch, weekday, tacos, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
- Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
- Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
- Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
- To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 648 milligrams, Sugar 3 grams, TransFat 1 gram
A.1. SLOW ROASTED SHREDDED STEAK WITH POLENTA #A1
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
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!
RARE RIBEYE STEAK FRESH SPRING ROLLS WITH PEANUT SAUCE #A1
A.1. Original Sauce Recipe Contest Entry. Vietnamese style ribeye steak spring rolls with avocado, fresh spinach & carrot and cucumber slaw. Served with an A1 Steak Sauce enhanced peanut sauce.
Provided by Joe O.
Categories Sauces
Time 45m
Yield 6 Spring Rolls, 6 serving(s)
Number Of Ingredients 19
Steps:
- Peanut Sauce:.
- Place first 6 ingredients in a small pot and stir until combined over low heat. Set aside.
- Rare Ribeye Steak Fresh Spring Rolls:.
- Marinate steaks with A1 Steak Sauce, vinegar and salt for at least 15 minutes.
- While steak is marinating, combine carrots, cucumbers, vinegar, salt and sugar in a medium bowl to make a slaw.
- Once steak is marinated, cook on high heat for about 2 to 3 minutes on each side.
- After resting steaks, slice about 1/4 inch thick across short end to make at least 12 slices.
- Place warm water in a 8" pie pan and dip 1 rice paper to completely wet both sides.
- Lay rice paper flat on work surface and place two piece of steak about 2 inches from the top.
- Follow with 2 slices of avocado on top of the steak.
- Place enough fresh spinach leaves to cover to the bottom of rice paper and follow with the carrot and cucumber slaw on top of the spinach,.
- To roll spring rolls, bring 1 inch of the bottom spring roll up followed but the right and left sides.
- Roll rice paper tightly over the ingredient and the steaks should end up on top like pictured.
- Serve with A1 Steak Sauce peanut sauce and enjoy.
Nutrition Facts : Calories 205, Fat 14, SaturatedFat 4.4, Cholesterol 25.8, Sodium 466.8, Carbohydrate 11.8, Fiber 2.7, Sugar 7.8, Protein 9.2
GRILLED A1 YUCATAN STEAK #A1
A.1.Original Sauce Recipe Contest Entry. With the tanginess of A1 and some Latin spices, this recipe truly takes a Steak Taco up another notch. Fresh, flavorful, crunchy, tangy.....my family says this is definitely the Alpha Prime of Tacos.
Provided by myfarequeen
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring Skirt Steak out 30 minutes prior to going on the grill.
- Sprinkle Salt and Pepper on both sides.
- In a small bowl combine: A-1 Steak sauce, Chipotle Pepper, Chipotle Chili Powder, Garlic Powder, and Cumin. Set aside.
- Preheat gas grill to high heat. While Preheating make Salsa by combining all salsa ingredients. Place salsa to side, leaving at room temperature.
- Brush vegetable oil on each side of steak. Place steak down and cook for three minutes.
- Turn steak over and brush with sauce. Cook five additional minutes (less or more depending on desired doneness of steak).
- Baste the other side with sauce.
- Remove steak from grill, place on plate and cover with aluminum foil. Let rest for 5 minutes.
- While steak is resting, heat a griddle on high and warm corn tortillas on both sides.
- While tortillas are warming up, mix remaining basting sauce with sour cream and stir.
- Cut steak into small cubes. Separate meat into the eight tortillas, evenly distribute the crumbled Queso Fresco, place salsa on tacos and a drizzle with sauce/sour cream mixture.
- Serve immediately.
Nutrition Facts : Calories 442, Fat 22.5, SaturatedFat 7.2, Cholesterol 83.8, Sodium 272.2, Carbohydrate 33.5, Fiber 7.4, Sugar 4.4, Protein 29.4
CHARGE ME UP A1 STEAK & EGG VEGGIE BREAKFAST WRAP #A1
A.1. Original Sauce Recipe Contest Entry. This is one heck of a healthy breakfast sandwich that is low in carbs and packing tons of protein. After eating this for breakfast you will be charged up for the rest of day, I guarantee. Enjoy!
Provided by logansw
Categories Sauces
Time 25m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine 1/2 A.1. Sauce with olive oil, garlic and thyme leaves in a small mixing bowl. Brush both sides of steak with sauce.
- Heat up non-stick skillet to medium high heat. Cook steak for 3-4 minutes on each side until desired doneness. Remove and rest for 5 minutes. Slice thin slices against the grain.
- Meanwhile, whisk eggs in small mixing bowl. Add salt and pepper flakes, mix well. Meanwhile heat up non-stick skillet to medium heat, add butter. Scramble eggs to a minute or so until desired doneness.
- Combine remaining A.1. sauce and mayonnaise in a small mixing bowl.
- Place wraps on flat surface. On the bottom 1/3 of wraps spread A.1. and mayonnaise mixture followed by spinach leaves, scrambled eggs, tomatoes, goat cheese and steak slices. Fold in corners of wrap and roll like a burrito. Wrap in plastic wrap or parchment paper until ready to serve.
Nutrition Facts : Calories 320.3, Fat 25.1, SaturatedFat 9.7, Cholesterol 158.3, Sodium 562.8, Carbohydrate 5.3, Fiber 0.4, Sugar 1.9, Protein 18.2
VIETNAMESE-STYLE GRILLED STEAK WITH NOODLES
Categories Beef Herb Pasta Pepper Quick & Easy Dinner Summer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
- Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
- Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.
GRILLED STEAK TACOS WITH CHIPOTLE CREAM AND CHIMICHURRI
Recipe from Cooking Channel - Kelsey Nixon. Haven't tried it, but it sounds so delicious! A great Tex-Mex recipe with a Cilantro Chimichurri twist. Prep time does not include marinating time for meat.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 32m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- For the Chimichurri: While the steak rests, place the cilantro leaves, onion, 4 cloves garlic, juice of 1 lime, and 1/3 cup vinegar to a blender and puree until combined. With the blender on low speed, drizzle in the 1/4 cup olive oil in a low stream. Remove the sauce from the blender and stir in the red pepper flakes and salt to taste.
- For the Chipotle Cream: Combine the sour cream, chipotle pepper, adobo sauce, juice of 1/2 lime, and a pinch of salt.
- Place the steak, 3 cloves garlic, 2 tablespoons each olive oil and red wine vinegar, 1 teaspoons salt, 1/2 teaspoons black pepper, and dijon mustard in a resealable bag. Rub the ingredients into the meat and place in the refrigerator to marinate 2 hours.
- After 2 hours, remove the meat from the bag and pat dry to remove any excess moisture. Lightly season both sides with salt and pepper. Set aside.
- Spray an indoor, stovetop grill with nonstick cooking spray and preheat on medium-high heat. Place the steak on the preheated grill and grill about 6 minutes per side for medium rare. After grilling the steak, cover with tented foil and allow to rest for 10 minutes before thinly slicing across the grain.
More about "vietnamese grilled steak tacos a1 recipes"
GRILLED STEAK TACOS RECIPE| FEASTING AT HOME
From feastingathome.com
4.9/5 (28)Calories 302 per servingCategory Main
- In a large bowl, mix together ingredients for the marinade. Place steak and onions in the bowl and toss with marinade. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in the fridge, bringing to room temp before grilling.) Pre-heat the grill to mediump-high heat. Grease the grill. Grill steak on med-high heat to the desired doneness. I usually cook to medium-rare, 5-7 mins each side. Grill the onions and scallions untio tender and charred. A little char is good on the steak here too. Let rest for 10 minutes, covered in foil, before thinly slicing the meat across the grain.
- Either chop everything finely and place all ingredients in a bowl, or alternatively place all dry ingredients in a food processor, pulsing several times until chopped. Add oil, lime juice, cumin, coriander, and salt. Pulse repeatedly until combined, but not too smooth. Add more oil if you want a looser sauce. Set aside in a small serving bowl.
- Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I’ll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups)
- In a small saucepan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thinly sliced carrots or whatever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes (or refrigerate until cold). Remove and place in a serving bowl or jar. Top with a little fresh cilantro. Or you could make pickled red onions instead.
VIETNAMESE STEAKS RECIPE - TABLESPOON.COM
From tablespoon.com
STEAK TACOS RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
GRILLED THAI-STYLE STEAK TACOS WITH CRUNCHY SLAW
From thedefineddish.com
GRILLED STEAK TACOS RECIPE (SO EASY!) | FOODIECRUSH.COM
From foodiecrush.com
5/5 (10)Total Time 1 hr 45 minsCategory Main CoursePublished Jun 13, 2019
GRILLED PORK STEAKS RECIPE WITH VIETNAMESE MARINADE | WHITE ON …
From whiteonricecouple.com
VIETNAMESE BBQ TACOS RECIPE - STEAMY KITCHEN RECIPES GIVEAWAYS
From steamykitchen.com
VIETNAMESE GRILLED STEAK TACOS A1 RECIPES RECIPE
From alicerecipes.com
VIETNAMESE GRILLED PORK STEAKS - THAT SPICY CHICK
From thatspicychick.com
VIETNAMESE FLANK STEAK WITH GREENS AND LIME-PEPPER DRESSING
From
BEST VIETNAMESE GRILLED STEAK TACOS A1 RECIPES
From alicerecipes.com
GRILLED STEAK TACOS RECIPE (CARNE ASADA) | THE KITCHN
From thekitchn.com
TACOS AL CARBON - CHARCOAL GRILLED TACOS - CHILI PEPPER MADNESS
From chilipeppermadness.com
SUSHI-DELIC, GERTRUDE AND MORE NYC RESTAURANT OPENINGS - THE …
From nytimes.com
You'll also love