Summer Grilled Sirloin Steak Salad A1 Recipes

Steps:

• Rub both sides of the steak(s) with the A.1. Original Sauce and leave at room temperature to marinate for 30 minutes to 1 hour.
• Seed and chop tomatoes.
• Preheat BBQ Grill to medium/high heat.
• Husk and de-silk corn and place on grill, turning frequently to allow to brown but not burn.
• once the corn is cool, slice off the cobs and set aside.
• Grill steaks over medium high heat to desired doneness. Approximately 7-8 minutes per side for medium. Remove steaks from grill and set aside to rest for 10 minutes.
• Make salad. Combine spinach, tomatoes, corn and mozzarella cheese in large bowl. Toss with vinegar, olive oil, salt and pepper.
• Season grilled steaks with salt and pepper to taste.
• Slice and serve over salad.

Steps:

• Tomato mushroom sauce: Saute the garlic and shallots in olive oil until tender, about 4 minutes. Add the corn, mushrooms, and demi-glace and bring to a simmer. Reduce by 1/4. Add tomatoes and remove from heat. Swirl in whole butter and add salt and pepper, to taste.
• Tom's Steak Fries: Place potato in salted, cold water and bring to a boil. Reduce heat and simmer for approximately 20 minutes. Drain and cool potato. Quarter and deep-fry until golden brown. Season with salt and pepper.
• To assemble dish: Place grilled steak in the center of the dish. Spoon vegetables and sauce over the steak. Top with spinach and onion and drizzle with A1 dressing.
• Mix together all of the ingredients, to taste.

Steps:

• Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
• In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
• Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!

Steps:

• Heat grill to medium-high heat.
• Sprinkle steak with pepper.
• Grill 5 to 7 min. on each side or until medium doneness (160°F). Remove from grill. Let stand 5 min.
• Cut steak across the grain into thin slices; toss with all remaining ingredients except dressing in large bowl.
• Add dressing just before serving; mix lightly.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
• Press peppercorns into both sides of steak and season with salt.
• Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
• Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.