A1 Marinated Top Round with Bacon Parmesan Polenta A1
Elevate your dinner game with this A1 Marinated Top Round with Bacon Parmesan Polenta, a dish that masterfully balances bold flavors and comforting textures. Juicy top round steak is infused with a rich marinade made from A1 sauce, soy sauce, garlic, and olive oil, delivering a savory, umami-packed punch. Grilled to perfection and paired with a luxuriously creamy polenta studded with crispy bacon and Parmesan cheese, this meal is an irresistible blend of elegance and indulgence. The buttery polenta provides the perfect base for the tender, flavorful steak slices, while a sprinkle of fresh parsley adds a pop of color and freshness. Ready in under an hour (with a bit of prep ahead), this recipe is an impressive option for special occasions or hearty weeknight dinners. Perfectly cooked steak, creamy bacon-spiked polenta, and a hint of A1 magic—your taste buds will thank you!
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Recipe Information
Ingredients
- 2 pounds Top round steak
- 0.5 cup A1 sauce
- 0.25 cup Soy sauce
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 teaspoon Black pepper
- 1 cup Polenta (dry cornmeal)
- 4 cups Chicken broth
- 0.5 cup Heavy cream
- 0.75 cup Parmesan cheese, grated
- 0.5 cup Bacon, cooked and crumbled
- 2 tablespoons Butter
- 1 teaspoon Salt
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
In a small bowl, combine A1 sauce, soy sauce, olive oil, minced garlic, and black pepper. Mix well to create the marinade.
Place the top round steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for at least 3 hours or overnight for best results.
When ready to cook the steak, preheat your grill or stovetop grill pan to medium-high heat.
Remove the steak from the marinade and pat it dry with paper towels. Grill the steak for about 4-6 minutes per side, or until it reaches your desired level of doneness (use a meat thermometer to check: 135°F for medium-rare, 145°F for medium). Let the steak rest for 5-10 minutes before slicing.
While the steak is resting, prepare the polenta. In a medium saucepan, bring the chicken broth to a boil.
Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook, stirring frequently, for 15-20 minutes or until the polenta thickens and is tender.
Stir in the heavy cream, grated Parmesan cheese, crumbled bacon, butter, and salt. Continue stirring until everything is fully incorporated and the polenta is creamy.
To serve, spread a generous scoop of the bacon Parmesan polenta onto each plate. Slice the steak against the grain into thin strips and arrange on top of the polenta.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
3873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 12701 mg | 552% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 17.4 g | ||
| Protein | 336.6 g | 673% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 856 mg | 66% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 5415 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
