Ingredients for A1 Marinated Top Round With Bacon Parmesan Polenta A1
- 1 cup chopped Roma tomatoes
- 1 large shallot, sliced
- 2 scallions, chopped
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 4 cups milk
- 2 cups water
- 1 cup coarse cornmeal
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons butter
- 6 slices cooked bacon, crumbled
- 1/2 cup A.1. Original Steak Sauce
- 2 tablespoons brown sugar
- 1 tablespoon agave nectar
- 2 scallions, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 teaspoon hot sauce
- 1 pound top round steak
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh basil
- 1 teaspoon balsamic vinegar
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How to Make A1 Marinated Top Round With Bacon Parmesan Polenta A1
- **Tomato Relish:**
- Combine 1 cup chopped tomatoes, 1/4 cup chopped red onion, 2 tablespoons chopped fresh basil, 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, salt, and pepper in a bowl. Gently toss to combine and set aside.
- **Polenta:**
- In a medium saucepan, bring 4 cups milk and 2 cups water to a simmer over medium-high heat.
- Slowly whisk in 1 cup coarse cornmeal, ensuring no lumps form.
- Reduce heat to low, and whisk continuously until the polenta thickens (about 10-15 minutes).
- Stir in 1/2 cup grated Parmesan cheese and 2 tablespoons butter. Season with salt and pepper to taste.
- **Steak:**
- In a zip-top bag, combine 1/2 cup A1 Original steak sauce, 2 tablespoons brown sugar, 1 tablespoon agave nectar, 2 chopped scallions, 1 large sliced shallot, 1 tablespoon fresh tarragon, 1 teaspoon hot sauce, and 1 lb top round steak. Marinate in the refrigerator overnight, flipping the bag occasionally.
- Remove steak from the refrigerator 1 hour before cooking to allow it to come to room temperature.
- Preheat oven's broiler.
- Place the steak on a foil-lined baking sheet. Broil for 5 minutes per side, or until desired doneness is reached.
- Remove from oven, tent with foil, and let rest for 10 minutes before slicing.
- While the steak rests, pour the remaining marinade into a saucepan. Simmer over medium heat until reduced by half (about 5-7 minutes).
- **Plating:**
- Spoon 1 cup of polenta onto each plate.
- Top with crumbled bacon (about 2 slices per serving) and extra Parmesan cheese.
- Thinly slice the steak against the grain and arrange on top of the polenta.
- Drizzle with the reduced marinade and top with a spoonful of tomato relish.
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
31g
Fat
80g
Carbs
13g
