A 1 Steak Puffs With Corn And Avocado Salsa A1 Recipes

Steps:

• In a large bowl, mix corn, olives, red bell pepper and onion.
• In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
• Stir avocados into the mixture before serving.

Steps:

• Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
• Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

Steps:

• Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.

Steps:

• Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.

Steps:

• Combine all ingredients except steak sauce, vinegar and oil in large bowl.
• Whisk remaining ingredients until blended. Add to vegetable mixture; mix lightly.

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.

Steps:

• Squeeze limes into measuring cup; reserve 1 tablespoon juice for the salsa. In heavy-duty resealable food-storage plastic bag, mix remaining lime juice (about 1/4 cup), the cumin, 1/4 teaspoon salt, the pepper and garlic. Add beef; seal bag and turn to coat beef. Refrigerate 1 hour to marinate, turning occasionally.
• Meanwhile, in medium bowl, mix tomatoes, onion, avocado, reserved 1 tablespoon lime juice and 1/8 teaspoon salt; toss to coat.
• Set oven control to broil. Remove beef from marinade; discard marinade. Place beef on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes or until desired doneness, turning once. Let stand 5 minutes. Cut diagonally across grain into very thin slices.
• Warm tortillas as directed on package. Divide steak strips among tortillas; top each with about 1/4 cup avocado salsa; fold in half.

Steps:

• In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
• Stir in half of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Add Pasta, cover and simmer 20 minutes.
• In a medium mixing bowl whisk together remaining beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.

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.

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:

• Boil corn in water for 15 minutes. Let cool. Cut corn off cob and combine with avocados and lime juice. Add 1/2 teaspoon each salt and pepper.
• Refrigerate with plastic wrap pressed down against surface of salsa - blocking the air from the salsa. Cool for at least one hour before serving.
• Heat frying pan to high heat. Salt the steak with 1/2 teaspoon of salt per side. Brush with 1/2 teaspoon of vegetable oil. Sear steak till browned, about 1 minute per side. Remove to a plate till completely cooled.
• Heat 1 teaspoon of vegetable oil in a medium saucepan over med-high heat. Add onions and 1 teaspoon each salt and pepper. Saute until browned, stirring occasionally - about 15 minutes. Add beef stock and A-1 steak sauce. Reduce till moisture has gone - about 15 minutes. Remove to a bowl and cool completely.
• Dice cooled steak into 1/4" pieces. Combine with onion mixture and cheese in a mixing bowl.
• Preheat oven to 400.
• Lay out puff pastry on lightly floured surface. Cut each in half, making 4 rectangles. Place 3 heaping tablespoons of steak mixture on one half of each rectangle, leaving an edge around the filling. Fold over empty half onto filling, crimping the edges and rolling the crust over onto the top. Brush with beaten egg. Bake for 20 minutes or until golden brown. Sprinkle with 1/2 tablespoon of salt.

Steps:

• In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
• Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.