A1 Steak House Wraps Recipes

Steps:

• In a large skillet, heat olive oil over medium high heat and brown beef until fully cooked. Drain excess fat. Add garlic, onion and mushrooms to skillet. Return to heat and cook until onion is translucent and mushrooms are soft.
• Add A.1., soy sauce, vinegar, ginger and Sriracha. Stir until well combined and cook just until warmed through and ready to serve.
• To serve, spoon mixture into a lettuce leaf and wrap to pick up and enjoy like a taco. If desired, pair with a splash of soy sauce mixed with freshly grated ginger for dipping.

Steps:

• Sprinkle pepper onto both sides of steak; press firmly into steak. Place steak in nonmetal dish or resealable plastic bag. Add steak sauce; turn steak over to evenly coat both sides. Cover dish or seal bag. Refrigerate 30 minutes to marinate.
• Preheat grill to medium heat. Remove steak from marinade; discard marinade.
• Grill steak 4 to 6 minutes on each side or until cooked through.

Steps:

• Heat grill to medium heat.
• Mix steak sauce, onions and pepper sauce. Remove 1/3 cup steak sauce mixture; set aside for later use.
• Grill steak 18 min. or until medium doneness (160°F), turning and brushing occasionally with remaining steak sauce mixture. Cut steak across the grain into thin strips.
• Heat oil in large skillet on medium-high heat. Add peppers; cook and stir 3 to 4 min. or until crisp-tender. Stir in reserved steak sauce mixture and steak strips. Spoon steak mixture evenly over tortillas; roll up.

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:

• In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 1 hour. Add salt and pepper to remaining marinade; cover and refrigerate. , Drain beef and discard marinade. In a large nonstick skillet or wok, lightly oiled, stir-fry beef until no longer pink; remove and keep warm. In the same pan, stir-fry onion and peppers until crisp-tender. Stir in reserved marinade. Return beef to the pan; heat through., Spread tortillas with cream cheese; top with beef mixture and sprinkle with sesame seeds. Roll up.

Steps:

• Mix steak sauce, onion, garlic and hot pepper sauce; reserve 1/2 cup.
• Place steak on hot grill or on rack of broiler pan. Grill 5 to 7 minutes on each side or until cooked through, turning and brushing occasionally with remaining steak sauce mixture.
• Cut steak across the grain into thin strips. Mix with peppers and reserved steak sauce mixture. Place about 1 cup steak mixture on each tortilla; roll up.

Steps:

• Mix steak sauce, onion, garlic and hot pepper sauce; reserve 1/2 cup.
• Place steak on hot grill or on rack of broiler pan. Grill 5 to 7 minutes on each side or until cooked through, turning and brushing occasionally with remaining steak sauce mixture.
• Cut steak across the grain into thin strips. Mix with peppers and reserved steak sauce mixture. Place about 1 cup steak mixture on each tortilla; roll up.

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.