Grilled Steak With Strawberry Reduction A1 Recipes

PEPPERED BEEF STEAK WITH STRAWBERRY BALSAMIC SAUCE

Steps:

• For the glaze: In a saucepan, over medium heat, add olive oil, and heat, then add onion, garlic and Europe's Best Country Strawberries and cook, stirring occasionally for 5-6 minutes, or until strawberries are just softened. Add vinegar, honey, salt and pepper and cook for 2 minutes. Purée in blender or food processor.
• For the Steak: In a small bowl, combine the mustard, garlic, pepper and salt. Rub over steak. Grill steak for 4-5 minutes pr side for medium-rare, or longer until desired doneness. Let stand for 5 minutes. Carve steak thinly, across the grain. Arrange on a serving platter. Spoon over sauce. Garnish with basil.
• Boneless rib steaks can be substituted for sirloin steaks.

FILET MIGNON AND BALSAMIC STRAWBERRIES

Steps:

• Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.
• Preheat an oven to 400 degrees F (200 degrees C).
• Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a platter, and tent with foil to rest.
• Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.

GRILLED BEEF WITH SPINACH AND STRAWBERRY SALAD

Steps:

• In large nonmetal dish or resealable food-storage plastic bag, place steak. Add 1/4 cup of the vinaigrette dressing; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
• When ready to grill, heat gas or charcoal grill. When grill is heated, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 12 minutes, turning once, until desired doneness. Cut steak diagonally across grain into thin slices.
• In large bowl, toss spinach, strawberries, onions and remaining 1/2 cup vinaigrette dressing to mix.
• Divide spinach mixture evenly onto serving plates. Top each with steak slices; sprinkle with almonds.

RIB EYE STEAK WITH SPICY CREAM A1 SAUCE

Steps:

• Season steaks with garlic powder, salt and pepper.
• Preheat grill or broiler to high heat.
• Mix sour cream, A1 and cayenne, cover and refrigerate until serving.
• Grill steaks 8-9 minutes on each side or until cooked to desired doneness.
• Remove from grill and let rest 5-10 minutes before slicing.
• Top slices on each plate with a dollop of sauce.
• Serve with mixed green salad or some grilled veggies since the grill is already HOT! Enjoy.