A1 STEAK SAUCE RECIPES

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GRILLED FLANK STEAK WITH LEMON-HERB SAUCE - PUREWOW



Grilled Flank Steak with Lemon-Herb Sauce - PureWow image

Grilling steaks for dinner is a no-brainer, but sometimes the finished product can be, well, a little bland. For big, bold flavor, we marinate our steak before it goes onto the grill, then serve it with a fresh herb sauce for an extra boost. And just think of that marinating time as a built-in...

Provided by PureWow Editors

Total Time 2 hours

Prep Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 15

1½ pounds flank steak
? cup olive oil
¼ cup Worcestershire sauce
¼ cup malt vinegar
3 garlic cloves, smashed
2 teaspoons chile powder
1 tablespoon dried herbs (such as tarragon, thyme or oregano, or a combination)
Salt and freshly ground black pepper
3 anchovies, smashed into a paste
1 garlic clove, finely minced
1 tablespoon whole-grain mustard
2 lemons, zested and juiced
¾ cup chopped fresh parsley
½ cup chopped fresh basil
¼ cup chopped fresh mint

Steps:

  • 1. Prepare the Steak: Place the flank steak in a large plastic ziplock bag. In a medium bowl, whisk the oil with the Worcestershire sauce, vinegar, garlic, chile powder and herbs to combine. Pour the mixture over the steak and seal the bag. Marinate, refrigerated, for up to 1 hour. 2. While the Steak Marinates, Make the Sauce: Whisk the oil with the anchovies, garlic, mustard, lemon zest and lemon juice to combine. Stir in the herbs and season with salt and pepper. 3. When the steak is finished marinating, remove it from the bag and brush off the excess marinade. Season with salt and pepper. 4. Grill the Steak: Cook the steak on a hot grill (or grill pan) until it is well browned on the outside and reaches the desired doneness, about 5 to 7 minutes per side for medium rare. 5. Remove the steak from the grill and let it rest for 15 minutes. Slice the steak and serve immediately with the sauce.

Nutrition Facts : Calories 434 calories, CarbohydrateContent 7 grams carbohydrate, FatContent 34 grams fat, ProteinContent 25 grams protein, SugarContent 2 grams sugar

BEEF POT ROAST RECIPE | SANDRA LEE | FOOD NETWORK



Beef Pot Roast Recipe | Sandra Lee | Food Network image

Provided by Sandra Lee

Categories     main-dish

Total Time 9 hours 15 minutes

Prep Time 15 minutes

Cook Time 9 hours 0 minutes

Yield 8 servings

Number Of Ingredients 11

One 12-ounce bag frozen onions
One 8-ounce bag frozen baby carrots
One 8-ounce package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
One 10.75-ounce can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce

Steps:

  • Into a slow cooker, put the onions, carrots, mushrooms, and potatoes. 
  • Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables. 
  • In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours. 

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It’s got A1 steak sauce! A1 is so good, I practically drink it from the bottle, so I was tickled pink to discover that it actually works really well as base for other sauces. While there is definitely a hint of steak sauce tang in the fajita sauce, it definitely takes on its own fajita spice flavor. The A1 …
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