Beef – FoodWatcher

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Melty Meatball Wraps.

We love these melty meatball wraps! Our favorite ricotta meatballs are tossed in marinara then stuffed in a wrap with pesto and cheese. Toasted until golden and melty, it’s the ultimate satisfying dish! Now this is my kind of back-to-school meal! These cheesy meatball melts are wrapped in a crispy tortilla with pesto and mozzarella, […]

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Now this is my kind of back-to-school meal!

These cheesy meatball melts are wrapped in a crispy tortilla with pesto and mozzarella, toasted until crunchy and warm and wonderful.

It’s comfort food, taken to the next level.

Think meatball sub, but better. Crispier. Cheesier! More herbs!

meatball wraps

Okay I think I got the point across.

ricotta meatballs

This meal is our current obsession. These meatball wraps are decadent, super satisfying and a huge win for everyone eating them.

And they are SIMPLE!

meatball wraps

Now, I take a bit of the “simple” out of them because I make my own meatballs and pesto. I use my ricotta meatball recipe which is incredible. It’s very easy and straightforward, resulting in super tender and juicy meatballs.

I also make my basil pesto. I can’t even tell you how many batches of this I’ve made in the last few weeks. Maybe five or six? I make a batch at least once a week and throw most of it in the freezer so we can enjoy it all winter long. It’s the best pesto ever.

meatball wraps

So here’s how I make the meatball wrap:

The key is using a fairly large tortilla. Like a burrito-size flour tortilla or even one of the large siete tortillas (I like the chickpea ones!).

Spread some pesto in the center of the tortilla.

Add a sprinkling of cheese. Mozzarella, provolone – you know I love the Tillamook italian blend!

Add one to three meatballs. Whichever fits best. Don’t add too many or it won’t seal easily.

Fold up the wrap, then toast it in a skillet. Yes! Until golden and crunchy.

Serve that baby right up.

meatball wraps

Oh wow, wow, wow. This wrap is so dreamy. Incredibly filling. So tasty! You can customize it, based on your meatballs and your pesto. And even your cheese.

Not only is this so incredibly delicious (like ridiculously crowd pleasing), it’s also super easy to throw together with leftovers. In fact, I like to make this recipe using only leftovers! So if I have meatballs from a meal earlier in the week, I plan on this a few days later.

It works so well and not just because everyone loves it. But it works because it’s different from the other traditional ways you may have served the meatballs, so it adds variety and excitement to your weekly dinners. (more…)

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Grilled Skirt Steak Salad

Our Grilled Skirt Steak Salad with fresh peaches and creamy burrata is one of our favorite things to serve guests during the summer. It’s so fresh, packed with so much flavor, super satisfying, and the best part? -it’s very easy to make! Skirt steak is so underrated because it’s not the most tender cut, but it has so much great flavor! Although with our simple marinade you get even more flavor as well as a…

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Grilled Steak Salad recipe in a platter.

Skirt steak is so underrated because it’s not the most tender cut, but it has so much great flavor! Although with our simple marinade you get even more flavor as well as a nice and tender grilled piece of meat!

How to Make Our Grilled Skirt Steak Salad

Process

MARINADE

Place all marinade ingredients into a liquid measuring cup and whisk together.
Place skirt steak into a shallow baking dish and pour marinade over steak, flipping to ensure both sides are covered. Cover with plastic wrap and refrigerate for at least 2 hour and up to 24 hours.

VINAIGRETTE

Place all vinaigrette ingredients, except for the oil into the well of a blender or food processor).
With the motor running, slowly begin drizzling the oil into the herb mixture until fully incorporated and emulsified together. Season with salt and pepper and set aside.

SKIRT STEAK

Preheat grill to 375˚F (or set grill pan over medium-high heat). Remove steak from marinade, pat dry, and generously season the steak on both sides with salt and pepper.
Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
Remove the steak from heat and transfer to a cutting board. Allow the steak to rest for 8 to 10 minutes before slicing against the grain.

ASSEMBLY

Toss arugula or kale with 1/2 of the vinaigrette and spread onto a large platter. Top with sliced steak, sliced peaches, red onion, burrata, red pepper flake, and dill flowers, if using. Drizzle more vinaigrette over the top and lightly season with sea salt flakes and black pepper.

A peach and red onion salad with lettuce.

Peach and burrata salad recipe with steak.

Why We Love Skirt Steak Cut of Beef

Skirt steak is a cut of beef from the plate (between the brisket and flank). It’s often confused for the hangar and flank, mostly due to the location of the cut. Our top three reasons with love skirt steaks are:

We love the great, natural flavor you get from this particular cut of beef.
It’s fairly inexpensive compared to other cuts of beef (for that reason, you can easy feed a crowd without breaking the bank).
It cooks up very quickly!

Why We Prefer Marinating Skirt Steak

Skirt steak is often overlooked because it’s not considered a tender cut of beef. For this reason we always marinate our skirt steaks. Marinating skirt steaks (especially with an acid component, in this case red wine vinegar and whole grain mustard) really helps to tenderize the steak.

We always recommend marinating skirt steak for at least 6 hours for tenderness, but not more than 24 hours. We often find that marinated skirt steak for over 24 hours breaks the muscle tissue down a little too much, creating a a mushy mess.

Close up view of grilled skirt steak salad.

Why Grilling Skirt Steak is Our Preferred Cooking Method

This mainly comes down to flavor! We love the char-grilled flavor you get from throwing the steak on the grill.

Skirt steak also really benefits from fast, high temperature cooking, which is great for grilling.

If you don’t have a grill or grill pan you can always use a large cast iron skillet!

Grilled skirt steak salad with a dressing being poured on top.

Tips and Tricks for Success

Marinate the steak for at least 6 hour to tenderize, but no more than 24 hours, to prevent the meat from breaking down too much and turning mushy.
Don’t overcook the steak – which will only cause the steak to become tough and chewy.
Allow the steak to rest, loosely covered, for 8 to 10 minutes before slicing into it, so the juices don’t leak out (causing the steak to dry out).
Use high heat cooking, for a short amount of time on each side for the best results!

More Delicious Grilled Beef Recipes You Will Love

Grilled Skirt Steak Salad

Our Grilled Skirt Steak Salad is the perfect summer salad! It's loaded with a simple marinated skirt steak, fresh sliced peaches and creamy burrata, all atop a bed of spicy arugula that's tossed with an herb vinaigrette. Swap the sliced peaches out for thinly sliced apples for a salad you can enjoy all year long!

Course dinner, lunch, Main Course, Salad

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 15

Marinate Time 6

Servings

Calories 750kcal

Author Teri & Jenny

Equipment

1 grill or grill pan

Ingredients

skirt steak marinade

½ cup oil
¼ cup red wine vinegar
1 tablespoon minced rosemary
2 teaspoons minced thyme
1 teaspoon minced sage
3 minced garlic cloves

skirt steak

2 tablespoon neutral oil with high smoke-point
1 pound skirt steak
salt and pepper to taste

herb vinaigrette

2 teaspoons minced shallots
3 tablespoons minced basil leaves
1 tablespoon minced thyme
1 thinly sliced green onions
1 minced garlic clove
2 teaspoons whole grain mustard
1 tablespoon honey
1/2 cup extra virgin olive oil
salt and pepper to taste

assembly

8 cups baby arugula (or baby kale)
2 yellow peaches, seeded and thinly sliced
⅛ thinly sliced red onion
8 ounces burrata cheese
red pepper flakes, optional

US Customary – Metric

Instructions

marinade

Place all marinade ingredients into a liquid measuring cup and whisk together.
Place skirt steak into a shallow baking dish and pour marinade over steak, flipping to ensure both sides are covered. Cover with plastic wrap and refrigerate for at least 2 hour and up to 24 hours.

vinaigrette

Place all vinaigrette ingredients, except for the oil into the well of a blender or food processor).
With the motor running, slowly begin drizzling the oil into the herb mixture until fully incorporated and emulsified together. Season with salt and pepper and set aside.

skirt steak

Preheat grill to 375˚F (or set grill pan over medium-high heat). Remove steak from marinade, pat dry, and generously season the steak on both sides with salt and pepper.
Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
Remove the steak from heat and transfer to a cutting board. Allow the steak to rest for 8 to 10 minutes before slicing against the grain.

assembly

Toss arugula or kale with 1/2 of the vinaigrette and spread onto a large platter. Top with sliced steak, sliced peaches, red onion, burrata, red pepper flake, and dill flowers, if using. Drizzle more vinaigrette over the top and lightly season with sea salt flakes and black pepper.

Notes

Tips and Tricks for Success

Marinate the steak for at least 6 hour to tenderize, but no more than 24 hours, to prevent the meat from breaking down too much and turning mushy.

Don’t overcook the steak – which will only cause the steak to become tough and chewy.

Allow the steak to rest, loosely covered, for 8 to 10 minutes before slicing into it, so the juices don’t leak out (causing the steak to dry out).

Use high heat cooking, for a short amount of time on each side for the best results!

Nutrition

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Cheeseburger Tater Tot Casserole

Cheeseburger Tater Tot Casserole is about to transform your idea of comfort food! Imagine the savory, satisfying flavors of a juicy cheeseburger
The post Cheeseburger Tater Tot Casserole appeared first on Salty Side Dish Recipes.

Cheeseburger Tater Tot Casserole is about to transform your idea of comfort food! Imagine the savory, satisfying flavors of a juicy cheeseburger

The post Cheeseburger Tater Tot Casserole appeared first on Salty Side Dish Recipes.

The Best Italian Beef Starts With The Right Bread

In the first episode of The Bear, the award-winning FX series that captures the chaos of a fictional Chicago restaurant, one thing is made clear: Crumbly bread does not belong on an Italian beef sandwich. Not only is this bread assertion true—it might …

In the first episode of The Bear, the award-winning FX series that captures the chaos of a fictional Chicago restaurant, one thing is made clear: Crumbly bread does not belong on an Italian beef sandwich. Not only is this bread assertion true—it might be the most useful tip for recreating the show’s signature sandwich at home.

An Italian beef is a classic Chicago sandwich of thinly sliced roast beef piled onto a French roll with either sweet peppers or spicy giardiniera. Typically served hot and wet (i.e. alongside a bowl of au jus for dipping or fully submerged into a pot of its own juices) this nourishing, warming sandwich sits alongside the hot dog and deep-dish pizza as one of Chicago’s iconic foods.

Gorgonzola Steak Lettuce Cups with Herby Vinaigrette.

We adore these steak lettuce wraps! Crisp lettuce cups, shaved carrot ribbons, pickled onions and creamy gorgonzola make these especially delicious. Drizzle with an herby vinaigrette for the ultimate pop of flavor. This bright and vibrant dish will make your weeknight meals shine! Can you tell I have warm weather on the brain?! I am […]

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This bright and vibrant dish will make your weeknight meals shine!

gorgonzola steak lettuce wraps

Can you tell I have warm weather on the brain?!

I am all about these light and refreshing meals that we can enjoy outside when it’s hot out. And I can’t get enough of this one. It is SO delicious.

gorgonzola steak lettuce wraps ingredients

These gorgonzola steak lettuce wraps are so fresh and simple. Seared juicy steak, creamy and tangy gorgonzola cheese, crunchy carrots and pickled onions and crisp lettuce all drizzle with a vinegar-y dressing that is loaded with herbs.

They taste like summer and are super satisfying.

seared steak

This is filled with the texture that I crave. Those lettuce cups drizzled in dressing, the tender steak, the bite of the pickled onions. It’s a meal that comes together so quickly and one that is completely customizable too!

gorgonzola steak lettuce wraps

The steak lettuce wraps could not be easier!

This is what you need:

Steak, any variety works. Use your favorite. Whether it’s a filet, strip, etc.

Crumbled gorgonzola cheese. So creamy and tangy.

Butter lettuce and/or iceberg. I actually like to layer them for a heartier wrap.

Carrot ribbons for some extra crunch!

And pickled onions, which should just live in your fridge every week!

gorgonzola steak lettuce wraps

The layering of the lettuce is what makes lettuce wraps the best. I want the refreshing crispness of iceberg, but I also want that smooth and soft butter lettuce. So I will take a butter lettuce cup and place it over the iceberg leaf. I do this anytime I make lettuce wraps and it elevates them so much! It also gives more of a substantial wrap that doesn’t tear.

I sear the steak or grill it. Make it the way you love it best. Eddie loves it pretty rare but I prefer it medium. Because of this, I like to use two (or more) steaks so I can change up the doneness of each. This way everyone is happy!

Pickled onions are always in the fridge – they are one of my essentials. They can be made ahead of time and I make a new batch each week.

Oh and if blue cheese isn’t your thing, you could totally use feta or even a sharp cheddar here.

gorgonzola steak lettuce wraps

I adore the cool and crisp crunch of the lettuce with the tender steak. It’s the best combination. And I love to serve these with my grilled gorgonzola potatoes or even crispy smashed potatoes. I also love to eat them with jasmine rice and scoop some of the rice into the wrap or drizzle the vinaigrette into the rice. It’s amazing.

The vinaigrette is one that I crave. Think red wine vinegar, a touch of honey, garlic, parsley, cilantro and basil. It tastes bright and refreshing and can be used in a variety of ways. The tart punch of the dressing is so delicious and the honey adds the right amount of sweetness.

I prep meals like this early in the day too. This one is especially good because you can enjoy it cold as well. Perfect for lunches the next day, right from the fridge. The steak is great cold with everything else and it all just works.

So delicious. (more…)

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Cheeseburger Puff Pastry Pockets.

We adore these cheeseburger puff pastry pockets. Like a burger, but stuffed in flakey, buttery puff pastry and served with my famous house sauce. Add anything else that you love on a burger and these are perfection! I’ve got your weekend plans right here!! A flaky, buttery puff pastry pocket of cheeseburger – emphasis on […]

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I’ve got your weekend plans right here!!

cheeseburger puff pastry pockets

A flaky, buttery puff pastry pocket of cheeseburger – emphasis on the cheese! – drizzled in my creamy house sauce that makes for the perfect snack. You will be dreaming about this meal!

Okay, these are one of our family’s new favorite snacks. Or meals. Whenever you decide to eat this, it is INCREDIBLE.

cheeseburger puff pastry pockets

I feel like I can’t even do these justice because they are really hard to photograph. The deliciousness just doesn’t come through. They are tender, juicy, flaky and super wonderful. Head over to my instagram if you want to see some in-action shots of me making them.

cheeseburger mixture

You may remember ages ago (a decade ago, omg!) when I made a cheeseburger skillet pizza. Making that pizza got me obsessed with all sorts of cheeseburger things. And it’s not like I adore regular cheeseburgers that much. There is just something about the flavor and texture of the cheeseburger in other things that does me in.

I’ve done cheeseburger tostadas, crispy cheeseburger tacos, cheeseburger sliders, cheeseburger salad, cheeseburger crunchwraps and even cheeseburger meatballs.

Plus, a smoke shack copycat burger but also in pizza form!

I know, it’s a little over the top. Alas, I’m still stuffing this mixture into puff pastry and doing it. You should too!

cheeseburger puff pastry pockets

The cheeseburger mixture is key here. It has a drizzle of ketchup and mustard right in the pan. I can’t stress enough how imperative this is to the perfect cheeseburger flavor! It doesn’t taste like ketchup or mustard. It just tastes like a true smash burger – like the best cheeseburger you’d eat anywhere.

And then of course, we sprinkle it with cheese.

I like to use sharp white cheddar but of course, any cheese works. Just make sure it’s something you like to eat on a burger. You can do all sorts of combos here. A mushroom swiss burger pocket, a bacon jalapeno burger pocket – really the options are endless.

cheeseburger puff pastry pockets

This can be an appetizer, a weekend snack, even a dinner recipe. It’s really up to you, how many people you’re serving and how you want to enjoy it.

To make it a meal, I usually serve it with lettuce and tomatoes and pickles, almost like a salad. You could add fries if you wanted, but the puff pastry makes it feel really rich and “bready” – more so than a regular bun. So I like to do a form of salad or even roasted broccoli on the side, because we also love roasted vegetables with my house sauce.

cheeseburger puff pastry pockets

Which brings me to the house sauce. I share this recipe constantly because it’s so delicious. It’s like a homemade version of chick-fil-a sauce and so easy, delicious and versatile. You can eat it with just about anything! I make a batch and keep it in the fridge for veggies, chicken, sandwiches and more.

The house sauce works overtime here. I drizzle a bit on the ground beef before sealing the puff pastry. Then I serve it for dipping too. It’s the ultimate burger sauce and makes any burger feel special and fancy. (more…)

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Dijon Crusted Filet with Asiago Roasted Asparagus.

Oh my dinner! This fancy at-home steak is the perfect treat to make. Dijon mustard crusted filet mignon is loaded with flavor and served alongside asiago cheese roasted asparagus. Delish! Hello heaven! If you’re looking for a nice little Valentine’s Day indulgence at home, I have just the ticket! These dijon rubbed filets are so […]

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Oh my dinner! This fancy at-home steak is the perfect treat to make. Dijon mustard crusted filet mignon is loaded with flavor and served alongside asiago cheese roasted asparagus. Delish!

Hello heaven!

dijon crusted filet with asiago asparagus

If you’re looking for a nice little Valentine’s Day indulgence at home, I have just the ticket! These dijon rubbed filets are so tender and juicy, super flavorful and very easy.

Plus, they come together fast.

steak rubbed with dijon mustard

Juicy filet, crisp asparagus roasted with sharp asiago cheese. This doesn’t look extra special but it sure does taste it!

asparagus ready to roast

It’s no secret that I am a mustard freak. The small mustard collection in my fridge would corroborate this statement, as I find that I love different mustards for different dishes. I’ve always been all about the briney, tart, vinegary and mustardy condiments.

Frankly, I could care less about ketchup.

Give me all the mustards!

seared filet

Now that is not the only reason why I brushed dijon mustard all over filet mignon. Oh yes I did.

Mustard is also a great marinade and can help to tenderize the meat. Not that these filets really needed tenderizing, but the flavor is incredible. Very worth the mustard love they receive.

roasted asparagus

If you don’t care for mustard? No need to worry. You’re not going to take a bite of this steak and have your tongue scream “mustard!” You won’t really know it’s there – this means you can also trick a mustard-hating husband (hi Eddie) into loving these steaks too.

I do this all the time. He never realizes.

dijon crusted filet mignon

These are just so simple! Lots of kosher salt, black pepper and dijon mustard.

That’s it.

Oh, and butter. Some butter, of course.

dijon crusted filet with asiago asparagus

I love to make my filet mignon in a cast iron skillet with butter. The color! The flavor! It’s all fabulous and it’s easy. I add more butter than necessary so I can do a quick butter baste, then I throw the skillet in the oven for a few minutes.

The real question is, why aren’t we doing a butter baste with just about every food in our life? That sounds fabulous.

But those four ingredients with the filet mignon – that’s the secret. Easy, simple, done. And it will be such a delicious steak! (more…)

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Taco Smashed Potatoes.

Taco smashed potatoes are a great weeknight meal! Crispy, crunchy smashed potatoes are topped with seasoned taco meat, guacamole, sour cream, cheese and more. Load up your favorite toppings and go to town! It’s my new favorite way to do taco night! Super crunchy smashed potatoes topped with alllllll our favorite taco fixings. Think seasoned […]

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It’s my new favorite way to do taco night!

taco smashed potatoes

Super crunchy smashed potatoes topped with alllllll our favorite taco fixings. Think seasoned ground beef, melty cheese, guacamole, sour cream, diced tomatoes, cilantro, pickled onions and more!

The most versatile dinner is here.

a bite of taco smashed potatoes

What’s your favorite thing? Because I’ll put it on a smashed potato. I swear.

smashed golden potatoes

Instead of a baked potato bar, we’re doing a smashed potato bar. Set up all of your favorite taco toppings, make a pan of smashed potatoes and then go to town.

Hello, how fun!

Also, extra delicious. Very satisfying and filling. Plus, they taste amazing.

crispy golden crunchy potatoes

My love for smashed potatoes knows no bounds! I will put just about anything on a smashed potato… as evidenced here.

Oops.

The classic version is a go-to side dish around here. I don’t even want to tell you how often we make them.

smashed potatoes topped with taco meat

They are just so delicious though! With their golden crunchy edges, their buttery soft bites and the salty, crisp skin. Aside from eating them off the sheet pan alone, I will cover them in all.the.things.

Give me all the sauces. The cheeses. The toppings.

Sprinkle everything on a smashed potato and I’m game.

taco smashed potatoes

I love these so much because everyone else loves them for dinner. So it’s easy for me. You can load them up with ground beef, turkey or shredded chicken or make a vegetarian version. You can do beans instead of (or in addition to!) meat.

Guac or diced avocado, sour cream or a lime crema drizzle. The options are truly endless. (more…)

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One Pot Cheesy Nachos.

We love these one pot nachos! The bottom layer is a taco-seasoned ground beef, green chile and pinto bean mixture, topped with tons of cheese and chips. Bake until melty and golden, then serve hot! Best nachos ever. Oh yes, you heard me right!! Nachos. One Pot. ONE POT NACHOS!! These are DIVINE. Layers of […]

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Oh yes, you heard me right!!

one pot cheesy nachos

Nachos. One Pot. ONE POT NACHOS!!

These are DIVINE. Layers of taco-spiced beef, green chile, pinto beans and corn, topped with tons of cheese, crunchy huge tortilla chips and more cheese. Then alllll the toppings.

YES.

spiced ground beef in a pot

When I say this is one of the best things I’ve ever made?? Not joking. Not even close.

It’s quite possible that I’ve now moved on from sheet pan nachos. Because these one pot nachos have totally blown everyone’s mind.

ground beef, beans, chiles and corn

They are hearty. They are so super flavorful. And they are a fun way to serve nachos – plus, you can always throw extra tortilla chips next to them.

The most fun part of these is that the tortilla chips are set down into the nachos and the melted cheese holds them in place. They are SO good.

one pot cheesy nachos

I was worried that the chips would get soggy in the beef mixture, but they really don’t. They get slightly softer, but barely – and if you’re a fan of chilaquiles, then you’ll love them.

Seriously, we could not stop eating these. They are out of this world. So much so that I’m making them again tonight for the fourth time. We are obsessed!

one pot cheesy nachos

Here’s what goes into our pan:

Ground beef. You can use ground turkey too!

Some taco spices and tomato paste. This makes all the difference.

Diced green chiles! Can’t go without them.

Pinto beans. You can use black or kidney or whatever you prefer.

Corn. I just use frozen corn! Stir in a cup and it’s super easy.

All the cheese. I like a mix of sharp cheddar and monterey jack. I like to grate my own because it melts the best – however the only packaged cheese I use regularly is Tillamook farm shreds. They are awesome.

one pot cheesy nachos

Then, it’s time for the chips. Stick them all around the pan, just the very edge into the mixture.

Bake everything together, just for 12 or 15 minutes. The cheese melts. The chips get toastier. The whole thing marries together and the flavor is wild. They make your house smell amazing too.

one pot cheesy nachos

I just need a nacho candle in my life. (more…)

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Ground Beef Tacos

Tacos are always a favorite weeknight dinner. We love making fun tacos like cauliflower chickpea tacos, steak tacos, turkey tacos, sweet potato tacos, and more BUT you can’t go wrong with traditional Ground Beef Tacos. They are a classic and this…