Rare Ribeye Steak Fresh Spring Rolls With Peanut Sauce #A1 - cooking recipe

Ingredients

Peanut Sauce
1 tablespoon A.1. Original Sauce
1 tablespoon distilled vinegar
2 tablespoons brown sugar
2 tablespoons creamy peanut butter
1/2 teaspoon salt
4 tablespoons water
Rare Ribeye Steak Fresh Spring Rolls
8 ounces rib eye steaks
2 tablespoons A.1. Original Sauce
1 tablespoon distilled vinegar
1/2 teaspoon salt
4 ounces carrots (peeled and grated)
4 ounces cucumbers (julienne)
4 ounces avocados (sliced in 2 inch long strips)
4 ounces fresh spinach
1 tablespoon distilled vinegar
1/2 salt
2 teaspoons sugar
6 (6 inch) rounds rice paper sheets
1/2 cup warm water (for moistening rice paper rounds)

Preparation

Peanut Sauce:
Place first 6 ingredients in a small pot and stir until combined over low heat. Set aside.
Rare Ribeye Steak Fresh Spring Rolls:
Marinate steaks with A1 Steak Sauce, vinegar and salt for at least 15 minutes.
While steak is marinating, combine carrots, cucumbers, vinegar, salt and sugar in a medium bowl to make a slaw.
Once steak is marinated, cook on high heat for about 2 to 3 minutes on each side.
After resting steaks, slice about 1/4 inch thick across short end to make at least 12 slices.
Place warm water in a 8\" pie pan and dip 1 rice paper to completely wet both sides.
Lay rice paper flat on work surface and place two piece of steak about 2 inches from the top.
Follow with 2 slices of avocado on top of the steak.
Place enough fresh spinach leaves to cover to the bottom of rice paper and follow with the carrot and cucumber slaw on top of the spinach,.
To roll spring rolls, bring 1 inch of the bottom spring roll up followed but the right and left sides.
Roll rice paper tightly over the ingredient and the steaks should end up on top like pictured.
Serve with A1 Steak Sauce peanut sauce and enjoy.