Best Cayenne Cherry Chocolate Steak Sauce A1 Recipes

CHRIS' STEAK SAUCE ( A1 COPYCAT )

Steps:

• Bring to a boil for 2 minutes stirring. Remove from heat.
• Allow to cool to lukewarm.
• Put mixture in a blender till it is pureed. Pour in bottle.
• Cap tightly and refrigerate to use within 90 days.

A.1. SLOW ROASTED SHREDDED STEAK WITH POLENTA #A1

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!

CHARGE ME UP A1 STEAK & EGG VEGGIE BREAKFAST WRAP #A1

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.

CAYENNE CHERRY CHOCOLATE STEAK SAUCE #A1

Steps:

• Heat grill. Grease with non stick spray.
• In double boiler add chocolate and melt on low heat. Stir until completely melted.
• Add mayo. Stir to combine.
• Add beer. Stir to combine.
• Add all other ingredients, except cherries. Stir and heat for approximately 3-5 minutes Sauce should be semi thick.
• Take 1/2 of the sauce and brush both sides of steak. Grill for 4-5 minutes on both sides. Let rest for 5 mins before slicing.
• Add chopped cherries to remaining sauce. Stir. Serve with sliced meat.