A1 Marinated Top Round With Bacon Parmesan Polenta A1 Recipe

Ingredients for A1 Marinated Top Round With Bacon Parmesan Polenta A1

• Roma Tomato
• Shallot
• Scallion
• Extra Virgin Olive Oil
• Salt to taste
• Cracked Black Pepper
• 4 cups Milk
• 2 cups Water
• Yellow Cornmeal
• Additional Grated Parmesan Cheese
• 2 tablespoons Butter
• 2 slices Cooked Bacon, crumbled
• A.1. Original Sauce
• 2 tablespoons Brown Sugar
• 1 tablespoon Agave Nectar
• Scallions
• 1 tablespoon fresh Tarragon
• Hot Sauce
• 1 lb Top Round Steak

How to Make A1 Marinated Top Round With Bacon Parmesan Polenta A1

1. **Tomato Relish:**
2. 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.
3. **Polenta:**
4. In a medium saucepan, bring 4 cups milk and 2 cups water to a simmer over medium-high heat.
5. Slowly whisk in 1 cup coarse cornmeal, ensuring no lumps form.
6. Reduce heat to low, and whisk continuously until the polenta thickens (about 10-15 minutes).
7. Stir in 1/2 cup grated Parmesan cheese and 2 tablespoons butter. Season with salt and pepper to taste.
8. **Steak:**
9. 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.
10. Remove steak from the refrigerator 1 hour before cooking to allow it to come to room temperature.
11. Preheat oven's broiler.
12. Place the steak on a foil-lined baking sheet. Broil for 5 minutes per side, or until desired doneness is reached.
13. Remove from oven, tent with foil, and let rest for 10 minutes before slicing.
14. While the steak rests, pour the remaining marinade into a saucepan. Simmer over medium heat until reduced by half (about 5-7 minutes).
15. **Plating:**
16. Spoon 1 cup of polenta onto each plate.
17. Top with crumbled bacon (about 2 slices per serving) and extra Parmesan cheese.
18. Thinly slice the steak against the grain and arrange on top of the polenta.
19. Drizzle with the reduced marinade and top with a spoonful of tomato relish.