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You’ve never had a steak like this! A savory herbed butter marinade makes this Garlic Butter Steak melt in your mouth. Find tips for making the best NY Strip steak. I am so, so thrilled to be sharing this garlic butter steak recipe with you today…
You’ve never had a steak like this! A savory herbed butter marinade makes this Garlic Butter Steak melt in your mouth. Find tips for making the best NY Strip steak. I am so, so thrilled to be sharing this garlic butter steak recipe with you today. A few years ago I set out to successfully…
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Steak and Bacon Skewers are the ultimate meaty treat. Inspired by a Turkish dish and @salvalacocina, these bite-sized cubes pack…
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Steak and Bacon Skewers are the ultimate meaty treat. Inspired by a Turkish dish and @salvalacocina, these bite-sized cubes pack layers of unforgettable flavor. Steak cubes layered with bacon and sausage are always a good choice, especially if you love juicy steak bites. Combined with crispy French fries and zesty chimichurri, expect a flavor bomb in every bite!
Traditionally, the Turkish version of this recipe uses beef fat, but since it’s hard to come by, we’re swapping in bacon for a twist that is so freakin’ delicious. If your taste buds can’t stand the suspense any longer, let’s dive into this mouthwatering recipe!
If you’re a diehard meat lover or you’re rocking the carnivore diet, these steak and bacon skewers are a dream. They combine layers of steak, bacon, and sausage before being grilled to perfection on metal skewers. The fat renders beautifully on the grill, giving you juicy bites of sausage, bacon, and a delectable piece of steak. Paired with fries and that zesty chimichurri, it’s the ultimate backyard feast.
If you love a good kebab, don’t miss Spiced Lamb Kebabs with Mint Chimichurri, Chicken Kebabs Recipe, or Zesty Lamb Kebabs with Mint Yogurt Sauce. For more skewer inspiration, check out The Best Skewers Recipes.
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To whip up a simple (yet killer) chimichurri, start by mixing 1 cup of finely chopped fresh parsley with 3-4 minced garlic cloves. Add in 2 tablespoons of fresh oregano (or 1 teaspoon of dried oregano) to bring that earthy depth. Then, stir in 2 tablespoons of red wine vinegar and ½ cup of olive oil to balance it all out. To bring in the heat, toss in ½ teaspoon of red pepper flakes (or more), and finish off with salt and pepper to taste. Once everything is mixed, let it sit for at least 30 minutes—overnight if you have the patience—for those flavors to really come together. Trust me, the longer it sits, the better it gets!
For different varieties of chimichurri, check out my Best Chimichurri Recipes!
These Steak and Bacon Skewers are the perfect dish for any cookout. Whether you’re grilling for a crowd or just for yourself, the combination of steak, bacon, and sausage is unbeatable. So, let’s get to it!
Start by slicing your top sirloin thin and pounding it to about 1/8” thick. Lay down a base layer of steak, then sprinkle parsley and garlic over it. Add a layer of bacon, followed by ground sausage, more bacon, parsley, garlic, and finally another layer of steak. Wrap it tightly in plastic wrap and foil, then freeze for at least an hour (or up to four hours for best results). This will help our layers stick together better once we get to the part where we have to cut and skewer them.
Once frozen, slice the meat into 2×2” cubes. Skewer them onto metal or soaked bamboo skewers, and season the outside with Cowboy Butter Rub.
Preheat your grill to medium heat (325 degrees F) and cook the steak and bacon skewers slowly, turning every 8-10 minutes until the internal temperature reaches 165 degrees F. Let the skewers rest once they’re done.
While your skewers are resting, fry up some frozen fries in oil heated to around 350 degrees F for crispy results, or bake them in the oven for a healthier option. Once done, toss the fries with chimichurri for a zesty twist.
Serve these steak and bacon skewers with crispy fries and chimichurri on the side. Grilled veggies like bell peppers, a red onion salad, or other healthy recipes like green salad drizzled with balsamic vinegar make great additions.
Wrap and store any leftovers in an airtight container for 3-5 days. To reheat, wrap the skewers in aluminum foil and place them back on the grill for a few minutes, or heat them in a large skillet. You can add a little liquid to the aluminum foil boat to keep the meat tender.
For a list of all my favorites, make sure to check out my Best Skewers Recipes!
Yes, you can absolutely use wooden skewers for these beef cubes. Just be sure to soak the wooden skewers in water for at least 30 minutes before grilling. This will prevent them from burning on the grill while your skewers cook. If you’re cooking over direct heat for a longer period, keep an eye on them to ensure even cooking and prevent the skewers from charring too much.
It’s not ideal to use olive oil for frying French fries because it has a lower smoke point, meaning it can burn and degrade at higher temperatures. Instead, opt for a high-smoking point oil like avocado oil, which can handle the heat required for frying and ensure crispy fries do not burn.
Medium-high heat refers to a temperature range of around 375 degrees F to 425 degrees F. When cooking the steak and bacon skewers, go with an even lower temperature to ensure even cooking and to prevent burning.
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When it comes to holiday feasts, there’s nothing like gathering around a fire and smelling the delicious smoke rolling off…
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When it comes to holiday feasts, there’s nothing like gathering around a fire and smelling the delicious smoke rolling off a perfectly cooked piece of meat. From spooky Halloween bites to massive Christmas roasts – before the New Year rolls in – this round-up of holiday recipes will leave your guests impressed and beyond satisfied.
I’ve collected up some of my favorite festive recipes by holiday for all your upcoming special occasions. Whether you’re grilling steak tacos for Halloween or slow-smoking a bison tenderloin for Christmas, I’ve got something here for everyone.
So, let’s dive into the best recipes for the holiday cooking season, fire up those grills, and start cooking with bold flavors, rustic techniques, and maybe a little whiskey.
When you’re planning your holiday menu, down to the details of setting your holiday table, make sure you invest in the best meats possible for your feast. The quality of the meat will make all the difference in flavor, texture, and the overall dining experience. Here are a few tips for sourcing the perfect meats for your holiday recipes:
Investing in high-quality meats and sourcing them carefully will level up every dish on your holiday menu.
Whether you’re preparing for Halloween, Thanksgiving, or Christmas, these holiday recipes will help you bring bold, smoky flavors to your table. From spooky smoked bat wings to perfectly seasoned prime rib, there’s a recipe here for every holiday gathering. Embrace the fire, grab a drink, and get ready to make this holiday season your tastiest one yet!
Who says Halloween is all about candy? Sure, sugar’s great, but let’s get spooky with a few savory, smoky dishes that will add a fiery flavor to your Halloween gathering.
Thanksgiving is all about the bird, and this lineup of recipes proves that turkey can be anything but boring. From traditional smoked turkeys to fried delicacies, we’ve got all your bases covered. Before you dive in, make sure to read up on The Benefits of Brining.
Christmas calls for grand feasts – and nothing says “holiday” quite like a massive roast. From prime rib to bison tenderloin or roasted salmon, these holiday recipes will warm your soul and give your friends and family lasting memories.
When it comes to what to serve with your holiday recipes and meats, the side dishes are just as important as the main attraction. Pair your meats with some classic Potatoes au Gratin—rich, creamy, and baked to golden perfection. Or, if you’re craving something a bit more traditional, try potatoes with sour cream. The cream offers a cool, tangy contrast to the smoky flavors. And for a sweet and tart element, you can’t go wrong with cranberry sauce, perfect alongside any meat, not just turkey.
This is a unique and flavorful cranberry sauce to complement your holiday recipes. To make, boil some fresh cranberries with a cup of tart cherry juice instead of water. Add a splash of pineapple juice. Stir in about 3/4 cup of brown sugar to balance the tartness, adding more if needed. Optionally, to finish off the sauce, add a few pinches of cardamom to give the sauce a warm, spiced depth. Simmer until the cranberries burst and the sauce thickens, then let it cool before storing it in a jar or serving. Perfect for pairing with holiday meats or as a tangy-sweet side!
And when you’re planning your Christmas feast, don’t forget your homemade Christmas desserts. Christmas cookies and decadent options like Bread Pudding or Wine Cake will always hit that sweet spot, rounding out the meal with festive, sugary goodness.
When selecting hardwood for smoking or grilling different types of meat, it’s crucial to match the wood’s intensity with the meat’s richness to get the best flavor. Here’s a breakdown of my recommendations:
As a reminder to always bring your meats up to a safe temperature, here’s a breakdown of the ideal internal temperatures for various meats in degrees F. If you have not done so yet, make sure to invest in a good digital meat thermometer.
Remember, the key to a truly unforgettable feast starts with high-quality ingredients, a touch of creativity, and a dash of holiday spirit. From locally sourced meats to the right wood for smoking, every detail contributes to making your holiday spread stand out. So, embrace the warmth of the fire, experiment with your favorite flavors, and enjoy the season’s best meals with the ones who matter most.
Here’s to making this holiday season not just freakin’ delicious but truly extraordinary! Cheers!
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All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
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If you’re looking for a mouthwatering dinner with amazing flavor that’s super fun to make, you’ve hit the jackpot with…
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If you’re looking for a mouthwatering dinner with amazing flavor that’s super fun to make, you’ve hit the jackpot with these Chimichurri Steak Pinwheels. This recipe takes a classic cowboy favorite and gives it a fresh twist with prosciutto and a vibrant chimichurri sauce. So, for your next special dinner, fire up that grill because it’s time to impress your friends and taste buds!
Chimichurri Steak Pinwheels are not only a showstopper for your special occasions but also incredibly easy to prepare. The combination of tender skirt steak, creamy Swiss cheese, savory prosciutto, and a flavorful chimichurri sauce is an epic combo. Plus, you can use flap or flank steak if that’s what you have on hand, but trust me, skirt steak is the best way to go. When grilled to perfection, these pinwheels are juicy, flavorful, and bound to be the star of your meal!
If this recipe fits your vibe, check out my roundup of The Best Steak Pinwheels Recipes! If your special guests are pescatarian, Maple Cajun Salmon Pinwheels and Green Chili Salmon Pinwheels are some great options. And if you’re as obsessed with chimichurri as I am, dive into even more inspiration with the Best Chimichurri Recipes.
This easy recipe starts with the freshest ingredients, which are easily found at your local grocery store.
If you want to score some seriously good prosciutto, look for “Prosciutto di Parma” or “Prosciutto di San Daniele.” These labels mean it’s the real deal straight from Italy, using traditional methods to get that next-level flavor.
You’ll want a deep red color with just a bit of fat and a texture that’s firm but melts in your mouth. For peak flavor, aim for prosciutto aged 18-24 months. Hit up your fave specialty markets or delis that slice it fresh for max freshness.
Pro tip: ask for a sample so you can taste that rich, buttery goodness before you buy! To source top-quality prosciutto online, start by checking out Eataly, a renowned Italian marketplace that offers authentic Prosciutto di Parma.
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Now, let’s make our killer steak pinwheels the best way I know how on the FYR Grill, my new secret weapon for making the best food in my backyard.
For starters, lay the skirt steak on a large and sturdy cutting board. Then, cover it with parchment paper, plastic wrap, or aluminum foil. Take your heavy-duty meat mallet and hammer that steak until it’s less than ½” thick. This step is key to making it tender—trust me, your future self will thank you for this!
Next up, add a luscious layer of Swiss cheese on top, followed by thin strips of prosciutto and then a generous sprinkling of chopped parsley.
Next, for the steak pinwheels, carefully roll the meat lengthwise. Secure the roll with butcher twine—two strings will do the trick—and slice between them to create two separate pinwheels.
Time to get those pinwheels ready for the grill! Slather them with oil on the outside and generously season with kosher salt, black pepper, and garlic powder. Repeat the process with your remaining skirt steak.
Preheat your grill for a two-zone high heat setup—aiming for around 400 degrees F is perfect for these steak pinwheels. Place your pinwheels on the hot side of the grill and sear each side for about 1-2 minutes or until they develop a nice crust. This sear is where the magic happens, giving your steak that incredible flavor and texture.
Once they’re beautifully seared, move the pinwheels over to the cooler side of the grill to cook until they reach an internal temperature of 125 degrees F—this should take about 10-15 minutes more. Once they’re done, next pull them off and let them rest for 10 minutes. This is crucial because letting your steak rest allows the muscle fibers to relax and retain those delicious juices.
While your steak is resting, let’s whip up that chimichurri sauce! In a small bowl, mix together all the fresh ingredients to your desired consistency, and then salt to taste. This flavorful chimichurri sauce will elevate your pinwheels to a whole new level.
Once your pinwheels are ready, slice them up with a sharp knife, top with chimichurri, and serve. Cheers! I promise that you’re gonna love every bite. Happy grilling!
These Chimichurri Steak Pinwheels pair perfectly with grilled veggies, a fresh salad, or even some creamy mashed potatoes. And don’t forget about a nice glass of red wine to complement the meal!
If you happen to have any steak pinwheels left (though I doubt it!), store them in an airtight container in the fridge. Store steak pinwheels in the fridge for up to 3-4 days. To reheat, wrap them in aluminum foil and pop them back on the grill over medium heat for about 10-15 minutes until heated through. This will keep them juicy and prevent drying out!
Flank steak comes from the abdominal muscles and is wider and thicker, while skirt steak is cut from the diaphragm area and is thinner with more fat. Flank steak is leaner and has a more pronounced grain, making it great for marinating, while skirt steak offers a richer flavor. Both are best cooked quickly over high heat and should be sliced against the grain for tenderness.
To prevent your steak pinwheels from becoming overcooked, use a meat thermometer to monitor the internal temperature. Aim for 125 degrees F for medium-rare; anything above that can result in tougher meat. Keeping a close eye on the temperature will help ensure they stay tender and juicy.
Yes! You can prepare the chimichurri sauce ahead of time for your steak pinwheels and store it in an airtight container in the fridge. Just give it a good stir before serving to mix the flavors back together.
Get stoked for life
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
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If you’re looking for a food adventure and tender cut of beef to grill tonight, Brazilian Style Picanha is where…
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If you’re looking for a food adventure and tender cut of beef to grill tonight, Brazilian Style Picanha is where it’s at! This cut, also known as rump cover, is a favorite at any Brazilian steakhouse. But today, I’ll show you how to make it right here in the United States in your own backyard with the best Cowboy Lump Charcoal.
If this is your first time meeting the coulotte steak, the picanha cut of beef is rich, juicy, and packed with flavor thanks to the large fat layer. If you want more information on this cut, check out my What is Picanha? article! Paired with zesty salsa and some homemade egg farofa, this masterpiece takes you straight to South America without leaving home.
Picanha, whether you call it rump cap, culotte steak, or top sirloin cap steaks, is one freakin’ delicious cut of meat. It’s easy to cook and loaded with flavor. The thick fat cap bastes the meat as it cooks, keeping everything juicy and tender. This cut is typically prepared with minimal seasoning—just some sea salt—because the meat itself is so flavorful. Whether you’re a home cook or a seasoned grill master, picanha is sure to be a new favorite in your grilling roster. It’ll be one of your family’s favorite cuts too, for good reason!
If you want to join me in my picanha obsession, check out How to Cook Picanha, Picanha Steak Sandwich, Steakhouse Picanha, and Rotisserie Picanha with Parmesan Crust.
Before you fire up the grill, here’s your grocery list:
With these straightforward ingredients in your shopping cart, you’re already halfway to the most fantastic picanha recipe you’ve ever tasted.
For the best-grilled picanha, Cowboy Oak & Hickory Hardwood Lump Charcoal is the way to go. It burns hot and fast, giving you that perfect sear while adding a deep, smoky flavor. Plus, it’s all about controlling the heat, so lump charcoal gives you more flexibility for those quick adjustments. Perfect for nailing that crispy fat cap!
Let’s get down to business and start cooking this flavorful steak, which is as close to traditional picanha as I can get. We’ve also got the fresh salsa and farofa as fun side items that also bring Brazilian tradition to this meal.
Start by slicing your whole picanha into thick steaks, making sure to cut across the grain of the meat (this helps make it more tender). Leave that fat cap intact—it’s what makes this juicy cut of beef so flavorful.
Once your steaks are cut, bend them into a crescent shape and skewer them onto large metal skewers or long metal skewers. If you’ve got a rotisserie like the one I have on my new FYR Grill, that’s even better!
I like to use a knife to create a hole for the rotisserie spit. As you can see above, I plunge the knife down the middle of the picanha so that it slides easier onto the rotisserie spit. Then, rub the picanha with canola oil and generously season the steaks with coarse sea salt.
Now for the fun part! Preheat your grill for indirect heat around 300 degrees F. Rip open your Cowboy Charcoal bag and make space for the hot charcoal on one side to create a two-zone heat source. This allows the picanha to slow-cook without burning the outside too quickly.
Once the hot grill is ready, get your skewered picanha on there and let them roast over the hot coals. Cook the steaks until they reach an internal temperature of 120 degrees F for medium-rare, which should take about 45-60 minutes. A meat thermometer is helpful to ensure that the steak reaches the perfect temperature. After cooking, rest the meat for 15-20 minutes before slicing.
For a bright, zesty salsa, combine diced tomatoes, red onion, jalapeño, and then the parsley in a bowl. Drizzle with olive oil, splash in some champagne vinegar, and squeeze the juice of a lemon. Season with kosher salt to taste, and your salsa is ready to go. You can prepare this while the picanha is on the rotisserie.
After the our Brazilian Style Picanha is cooked, you can move to preparing the farofa. Melt some butter in a cast iron skillet and then toss in the sliced onions. Sauté them for a few minutes until they’re soft, then scramble the eggs right in the pan. When the eggs are almost set, stir in the cassava flour and season to taste with salt. Garnish with scallions, and voila, your savory egg farofa is ready!
Once your picanha has rested, slice it straight off the skewers or into thin slices. Serve with a spoonful of salsa on top and a side of egg farofa. Remember, this flavorful steak is perfect for any special occasion, and your guests are sure to fall in love with this flavorful cut of beef.
Picanha is a showstopper on its own, but if you want to go all out, serve it with some traditional Brazilian sides like black beans, grilled vegetables, or garlic rice. Also, a cold Caipirinha pairs perfectly with this beef cut, making it the ultimate special occasion meal.
Got leftovers? Heck yes! Store any extra picanha in an airtight container in the fridge for up to 3 days. Reheat the slices in a cast iron pan over medium-high heat on the grill for a few minutes on each side and serve with your favorite sides.
Egg Farofa is a Brazilian side dish made by toasting cassava flour and mixing it with scrambled eggs, onions, and garlic. It’s got a crunchy texture and is usually served with grilled meats or stews. You can also toss in some bacon or veggies if you’re feeling creative.
No! You can cook picanha directly on the grill using long skewers. The key is to keep that fat side up so the fat melts down into the meat as it cooks.
Absolutely. Just make sure you create a two-zone setup, where one side of the grill is hot for searing and the other is cooler for indirect cooking.
Get The Cookbooks!
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
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If you’re craving some seriously tasty sandwich recipes that start with a literal fire and end with your taste buds…
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If you’re craving some seriously tasty sandwich recipes that start with a literal fire and end with your taste buds on fire, come with me. With these favorites in your backyard grilling repertoire, you’ll undoubtedly make great sandwiches for any occasion in no time.
Whether you’re making a quick lunch or something special for a gameday gathering, these sandwich recipes and ideas are almost guaranteed to please. So, let’s get those slices of bread ready (and that cutting board and sharp knife) because we’re diving into some of the best sandwich recipes around.
The beauty of a good sandwich is how simple yet satisfying it can be. Whether prepping for a picnic or just needing to feed a large crew, a sandwich is a great way to go. From my melty cheese sandwich with birria dip or a loaded meatball sub, I’m stoked to share with you these recipes because they are unequivocally so freakin’ delicious!
Before we dive into the easy recipe roundup, here are a few tips to level up your sandwich game:
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Now, let’s get to the next step and the fun part—the epic sandwich recipes! Here’s my roundup of some of my favorite sandwich recipes that will make you forget all about deli meats.
Dive into a mouthwatering lineup of pork sandwiches featuring tender meat infused with rich flavors like BBQ and chipotle.
Sink your teeth into a diverse and flavorful selection of beef! These steak sandwich recipes will undoubtedly deliver rich, savory satisfaction. Remember to source the highest-quality beef because that’s how to ensure the best results.
Satisfy your cravings with my take on deli sandwich recipes, where classic deli flavors meet bold, creative twists to deliver hearty, stacked sandwiches brimming with meats, cheeses, and then some incredibly tasty toppings.
Last but not least, let’s talk about some sandwiches that have been all over social media! These sandwiches have made their rounds on the Internet, and for good reason. They’re unique and pretty tasty! Make sure to give the viral sensations a try.
All sandwich recipes are versatile enough to pair with a variety of sides. Here are some simple ideas:
If you’ve got leftover sandwiches (or you’re meal-prepping for later), it’s important to know how to store and reheat them properly so they stay fresh and delicious.
If you’re in a hurry, you can reheat your sandwich in a toaster oven or an air fryer or you can place it on a hot grill.
Another favorite snack of mine is the cheesesteak. If that’s up your alley, check out Animal Style Cheesesteak Recipe, Pizza Cheesesteak, and Smoked Philly Cheesesteak Sliders.
So, legend has it that sandwiches go way back to the 1700s, when John Montagu, the 4th Earl of Sandwich, wanted to keep his hands free for gambling. He asked for his food to be slapped between two slices of bread, and boom—one of the greatest meals-on-the-go was born. Fast forward a couple hundred years, and now this simple idea is pretty much a global food icon.
Absolutely! Sandwiches can be hearty and filling enough for dinner, especially when made with rich ingredients like pulled pork, steak, or smoked meats. Pairing them with sides like potato salad or grilled vegetables makes them a satisfying evening meal.
For a quick, delicious sandwich, a grilled cheese is hard to beat. It’s fast, requires minimal ingredients, and can be dressed up with extras like pulled pork, shredded beef, or BBQ chicken.
Get The Cookbooks!
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
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If you want quick, simple, freakin’ delicious tacos for dinner, these steak bite tacos are it. With tender steak and…
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If you want quick, simple, freakin’ delicious tacos for dinner, these steak bite tacos are it. With tender steak and your favorite toppings, they’re buttery and savory all at once. This steak taco recipe is also a great make-ahead meal for a busy weeknight taco night or big parties because you can prep a massive batch of steak at one time. When you’re ready to make your steak bite tacos, just pop the steak in your warmer oven while you prep your fixings!
In my opinion, Taco Tuesday should be a national holiday. I love tacos and have made lots of variations because there’s just something about easy steak tacos that is so satisfying.
The best thing about these flavorful steak tacos is the bite size steak pieces make them super easy to eat. No more taking a bite and having all the taco filling fall right out! Also, the garlic butter in this recipe is insane. It makes this recipe next level.
Because the butter and steak combo is so freakin’ delicious, I’ve got plenty of recipes with these two ingredients. Check out Steak Pinwheels with Cowboy Butter, Chili Butter Steak and Shrimp and Steak Frites With Garlic Chili Butter.
We all know it’s a good idea to warm up tortillas for tacos, because no one wants a tortilla that flakes and falls apart while you’re eating. But what’s the best way to do it?
Here’s my favorite method, which you can use any time you’re making tacos. Place a dry cast iron skillet on the grill while I’m making the other components of the recipe. For corn tortillas, keep the skillet dry; for flour tortillas, add a little bit of butter to the skillet so they brown up.
Heat the tortillas for about 30 seconds per side. Once they start to bubble up, they’re ready to flip or pull off. You can also place your tortillas directly on the grill grates and heat them for 15 to 30 seconds per side. Once you’ve heated up all your tortillas, keep the warmed tortillas in foil, or wrapped in a damp dish towel inside an airtight container.
Get stoked for life
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
First thing: that freakin’ delicious butter. In a small bowl, mix together 12 ounces of unsalted butter (which equals 24 tablespoons of butter), 2 tablespoons minced garlic, 1.5 tablespoons chopped chives, 1.5 tablespoons red pepper flakes and 1 teaspoon kosher salt. Then, set the garlic butter to the side until you’re ready to use it.
Next, cut two New York strip steaks or ribeye steaks into bite-sized cubes. Slather those small pieces of steak with oil, then generously season with a steak rub. I’m testing out a new rub today, but you can alternatively use 1 tablespoon kosher salt, 1 tablespoon black pepper and 1 tablespoon garlic powder. Place the steak bites in the fridge until you’re ready to grill.
Preheat your grill to medium-high heat, about 375 degrees Fahrenheit. Place a cast iron skillet on the grill, then add in the steak. Sear the steak on all sides, then add in 2 tablespoons minced garlic and 1.5 teaspoons chopped parsley. Cook for 2-3 minutes until the steak is tender and done to your liking, then pull off the heat.
To finish our steak bite tacos, place a cast iron skillet on the grill over medium heat. Add a tortilla to the pan, warm for 30 seconds, then flip and top with a handful of shredded Jack cheese. Place the steak, diced white onion, chopped cilantro and butter sauce on the tortilla, then fold it over to crisp up. Cook the steak bite taco until the cheese is melted and the tortilla is crispy.
Pull off, finish with a squeeze of lime juice, serve and enjoy!
Since this steak bite taco recipe is quick and easy, you’ll want to do the same with your sides. Everyone’s always stoked about chips and salsa or guacamole, which would be a great starter for these steak tacos. You could do a simple slaw on the side, with lots of lime and scallions, or some blistered shishito peppers. Refried beans and rice are also simple staples!
If you’ve got leftovers of these steak bite tacos, store the steak in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat them in a large skillet on the stovetop or grill at medium heat. Store the garlic butter in an airtight container in the fridge for up to 2 weeks. To reheat, warm up in a small saucepan over medium-low heat, then slather over everything.
Skirt steak, flank steak and sirloin steak are all great options. You’ll get great beefy flavor whatever you choose!
Another reason I love tacos: they’re so versatile! If you’re looking for other toppings, sour cream, cotija cheese, corn salsa, salsa verde, red onion, and homemade salsa or pico de gallo would all be great additions to your taco bar.
You can use either in this steak bite taco recipe! Basically, all you need to know is that corn tortillas are firmer and have an earthier flavor. Flour tortillas are softer and sweeter. My opinion: you can’t really go wrong.
Get The Cookbooks!
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
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Now that we’re deep into football season, all my favorite game day foods — like this smoked beer cheese —…
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Now that we’re deep into football season, all my favorite game day foods — like this smoked beer cheese — are getting their time in the spotlight. We take this smoked queso to the next level by adding beer, steak and shrimp!
Because we’re using Samuel Adams Just the Haze IPA, we get a nice tang in our smoked beer cheese without any of the alcohol. Samuel Adams has been brewing freakin’ delicious beers since 1984, so you know the company’s nonalcoholic options won’t disappoint.
Whether you’re making it for the big game or as a party appetizer, this smoky beer cheese goes with everything. Soft pretzels and smoked beer cheese dip? Basically a match made in my football heaven. In this beer cheese recipe, we beef things up (literally) by adding steak and shrimp. Why? Because it’s fun and adds more flavor! Don’t let anyone tell you that you can’t have a dip recipe for dinner.
For more beef and cheese, check out Steak Sliders with Beer Cheese, Beer Braised Beef Melt and Grilled Steak with Cheese Stuffed Onions.
Each of our cheeses in the smoked beer cheese recipe has an important role to play. Velveeta has superior melting powers, so it keeps our beer cheese smooth. Then, we add the cheddar cheese and Jack cheese because they bring a ton of flavor to the mix. The cream cheese acts as a binder, helping to add to that smooth and creamy texture.
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Preheat your smoker to 250 degrees F for indirect cooking. Add some wood chips or wood chunks for extra smoke flavor.
Then, slather your 2-3 cubed New York strip steaks with oil and season generously with 2.5 tablespoons of your favorite steak rub. Set the steak to the side.
Next, slather you shrimp in oil as well and generously season with 2.5 tablespoons of your favorite seafood rub. Set to the side.
Add a cast iron skillet or foil cooking pan to the smoker, along with 16 ounces cubed Velveeta Yellow Cheese, 2 cups shredded cheddar cheese, 2 cups shredded Jack cheese, 6 ounces of Just the Haze IPA, 2 ounces canned Hatch chiles, 2 tablespoons Dijon mustard and 1 block of cubed cream cheese. Then, close the lid and let that incredible queso smoke for 45 minutes, until the cheese has softened and is almost melted.
Once the cheese is looking good, add 1.5 cups whole milk and use a spoon to stir up the queso until the liquid is fully incorporated. If the queso is too thick for your liking, add more milk or beer to thin it out, then keep stirring until fully incorporated again. Close the lid and let the queso continue cooking for 20-25 more minutes or until it is to your liking. When the queso is done, pull it off and keep warm.
To make the steak and shrimp, add a skillet with oil and sear your proteins for 2-3 minutes until done. Add 1.5 tablespoons minced garlic and some chopped parsley to the cast iron pan with the steak and shrimp, then let it cook for another 1-2 minutes. Pull the steak and shrimp off and keep warm.
Top the finished dip with the steaks and shrimp, then garnish with chopped parsley and serve. Enjoy!
The steak and shrimp make this smoked beer cheese recipe a real meal, so you can round it out with a simple green salad or vegetable, like sauteed spinach, grilled asparagus or a side of kale. If you want to treat the smoked beer cheese sauce more like an appetizer, serve with soft pretzels or tortilla chips.
If you’ve got leftover smoked beer cheese, allow it to cool, then store it in an airtight container in the fridge and consume it within 2-3 days. For reheating, you can warm the cheese in a skillet or Dutch oven, stirring and adjusting the consistency as needed. Add a splash of milk if it thickens. If you’ve got leftover steak and shrimp, store them in separate airtight containers in the fridge for up to 3 days. Reheat gently in a skillet on the grill or stove at medium heat.
Depends on your tastebuds! Sharp cheddar is aged longer than regular cheddar cheese; the longer the cheese is aged, the sharper and more pronounced the flavor becomes. Also, there’s no real difference between white cheddar and orange cheddar except for the color. Orange cheddar’s color comes from annatto, the seed from the achiote tree of Central and South America.
Because it’s got hits of garlic, peppercorn and salt, along with dried vegetables like red bell pepper, this Gaucho Steakhouse rub is one of my favorites. Spiceology also carries Mermaid’s Trident Seafood Seasoning, which would be so freakin’ delicious on the shrimp. If you’ve got a favorite rub to share, leave a note in the comments — I’d be stoked to try it!
Samuel Adams has a great feature on the company’s website that allows you to filter your location, what type of beer you want and what size you’d like. Be sure to check it out and find your favorite beer here!
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The next time you’re craving an epic beef sandwich with melty cheese, make sure to save my Beef Rib Sandwich…
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The next time you’re craving an epic beef sandwich with melty cheese, make sure to save my Beef Rib Sandwich recipe. This South American-inspired masterpiece is a shoutout to my buddy @salvalacocina. Salvador truly knows how to cook some killer beef plate ribs over an open flame.
This easy recipe is all about meat that’s first seared over a hot flame. Next, it’s about a slow cook in foil that leaves the meat fall-off-the-bone tender. It’s so seriously good that you’ll wonder how you’ve gone this long without trying it. And just when you think it can’t get better, we’re hitting the beef with a punchy, zesty chimichurri sauce. If you’ve never tried this sauce, now’s the time. It levels up every freakin’ delicious bite of beef.
Beef ribs rubbed down with seasonings and then seared over an open flame is my idea of foodie perfection. This method locks in that smoky crust you just can’t get any other way. After a slow cook in foil, the browned ribs become so tender the meat practically falls off the bone. Then comes your favorite melty cheese and a vibrant, tangy homemade chimichurri. This combo guarantees you’ll have to hold yourself back from wolfing down the whole thing in two seconds.
Did I need to mention that this recipe is a total crowd-pleaser? Whether you’re throwing down at a backyard BBQ or just making dinner for the fam, everyone’s gonna be raving. Plus, with all that slow cooking, you’ve got plenty of time to kick back and enjoy the process.
If beef sandwiches are your jam, check out Beef McRib Sandwich, Beer Braised Beef Melt, and Beef Melt. Or if you’re just in the mood for ribs only, you’ve got options: Braised Beef Short Ribs, Grilled Beef Short Ribs, and Smoked Garlic Jalapeño Beef Ribs.
For the best results, make your chimichurri a day ahead. Let those garlic cloves and red wine vinegar marinate in the olive oil overnight. Trust me, the next day, that sauce will explode with intense herbaceous garlic flavor.
If you happen to fall hard for the taste of chimichurri, fear not, for these Best Chimichurri Recipes will keep the magic going.
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Let’s get to it now that we have the grocery store list locked and loaded. If you can’t wait to dive in, skip straight to the full recipe card. Or grab your beer and hang with me for the easy step-by-step breakdown.
To start, the night before, mix all your chimichurri ingredients in a bowl or mason jar. Cover and let the parsley, garlic, red wine vinegar, red chili flakes, and olive oil mingle.
The next day, about 2 hours before it’s suppertime, you’ll want to preheat your grill to medium-high heat (about 400 degrees F). Once it’s hot, sear the beef ribs over direct flames. Note: I did this before seasoning the beef!
You want a good crust on all sides, so give it a few minutes per side until it’s golden brown and those beautiful browned bits start to form at the top of the beef ribs. After searing, pull the ribs off and lay them down on some foil. I double layered the foil to ensure the beef would be well wrapped.
Now, slather the ribs in neutral oil and sprinkle beef with plenty of salt, black pepper, garlic powder, and that garlic herb rub.
Wrap them up tightly in foil, and put them back on the grill at a lower temperature for slow cooking—around 45 to 60 minutes per side, until you hit an internal temp of at least 165 degrees F.
Once your ribs are fork-tender and that fat has been rendered beautifully, go ahead and let them rest for about 15 minutes. This is key to getting that juicy, succulent meat.
Finally, assemble the sandwich. You can discard bones or add a whole beef rib to some toasted sandwich bread, along with your melted cheese and a generous amount of chimichurri.
A beef rib sandwich like this deserves some tasty sides that can stand up to all that flavor. You can’t go wrong with crispy onion rings or some homemade fries. If you’re feeling fancy, go for a side of roasted vegetables or take a large handful of arugula, add some blue cheese crumbles, and then a drizzle of balsamic glaze. And don’t forget the beer. A cold, crisp lager is the perfect pairing.
Got leftovers? Lucky you! Store any leftover beef rib meat in an airtight container in the fridge for up to three days. When you’re ready to reheat, you can use the grill or your stove top. Add the beef to a large skillet with a bit of beef broth or water, and then warm over medium heat until it’s hot and tender. Toast the bread slices separately, melt some cheese, and then assemble your sandwich again for round two.
Yes, you can! Just sear the ribs in a heavy pot or large dutch oven on the stove top first, then transfer them to a preheated oven at 300 degrees F for slow cooking.
While any cheese works, sharp cheeses like Vermont cheddar or even blue cheese can really enhance the beef’s rich flavor. Melt some on the top of the beef ribs for that ooey-gooey goodness.
I’d never say no to adding some caramelized onions to the beef rib sandwich. They bring a sweet, rich depth that takes the sandwich to another level.
Here’s how to do it: Take one cup onions, sliced, and toss them in a hot cast iron pan with a little olive oil or butter, and cook them low and slow. Stir occasionally until they’re golden and softened—usually takes at least 20-30 minutes. If you want to really level up, hit them with a splash of balsamic vinegar or a pinch of brown sugar toward the end for that extra caramelization.
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Grilled Chicken Fajita Quesadillas are all about big flavors and minimal fuss. It’s an easy recipe, but don’t underestimate the…
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Grilled Chicken Fajita Quesadillas are all about big flavors and minimal fuss. It’s an easy recipe, but don’t underestimate the freakin’ delicious combo of juicy chicken thighs, plenty of melty cheese, and sautéed fajita veggies in a crispy flour tortilla. Any time of year or day, it’s the perfect meal for one or the whole family.
To make the simple magic happen, I’ll be firing up my new FYR Grill!. There’s so much to love about this grill, I honestly can’t shut up about it. The bottom line is that it’s a versatile and durable workhorse of a portable grill that I can no longer live without!
If you love chicken fajitas, then you’re gonna love these chicken quesadillas even more. They are the perfect combo of cheesy goodness and Tex-Mex flavors in a crispy flour tortilla wrapper. We’re using chicken thighs because they stay juicy and pack in great flavor, especially when seasoned with my Jalapeno Lime Pilsner Rub.
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Combine that tender chicken with plenty of Monterey Jack cheese, colorful bell peppers, and then those sweet onions, and you’ve got an epic meal. Perfect for picky eaters and those who crave a little kick, these cheesy quesadillas have something for everyone to love.
If you love a good quesadilla, you’ll want to try these easy recipes out next: Buffalo Chicken Quesadilla, Chicken Bacon Ranch Quesadilla, Cheesesteak Quesadilla, Loaded Pulled Pork Quesadillas, and Easy Steak Quesadilla.
Here’s what you’ll need to make these insanely tasty chicken fajita quesadillas:
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To get the best melty cheese experience, always shred your own quality cheese instead of using pre-shredded. This small step makes a big difference in how well the cheese melts, giving you that perfect cheesy goodness of quesadillas.
Now that you know what to get from the grocery store, let’s dive into the best part: grilling and eating! Either skip to the recipe card or let me walk you through the easy steps.
Let’s get started! First, prep your chicken thighs by rubbing them down with a bit of vegetable oil and our savory seasonings.
Fire up your grill to medium-high heat, around 350 degrees F. Toss your chicken onto the grill, cooking it for about 7-9 minutes per side until you’ve got tender chicken with a beautiful char. Baste the chicken with some FYR RED Hot Sauce for a fiery kick. Once done, let the chicken rest before chopping it into small, bite-sized cubes.
Now, grab your large skillet or nonstick skillet, add a little canola oil (or a little olive oil), and sauté those fajita vegetables—bell peppers, onions, and jalapenos—until they’re soft and full of flavor. This should take about 4-5 minutes. Once done, clean the skillet and prepare for the main event.
Lay down a large flour tortilla on the skillet, spreading out a cup of cheese on one half of the tortilla. Pile on your cooked chicken, a handful of sautéed fajita veggies, and then another layer of cheese.
Fold the empty side of the tortilla over to seal in all that goodness. Cook for 2-3 minutes on each side, flipping until you’ve got a crispy tortilla and melted cheese.
All that’s left to do is slice the quesadillas into sharable portions and enjoy the flavor fiesta!
Serve these quesadillas with a side of sour cream, guacamole, and then maybe even some fresh pico de gallo. If you’re feeling extra hungry, pair them with black beans or refried beans for a complete Tex-Mex meal. For a little extra flavor, squeeze some lime juice over the top before serving.
Got leftovers? No problem! Store them in an airtight container in the fridge. When you’re ready to reheat, just pop them back in a skillet over medium heat to keep that tortilla crispy and the cheese melty. Skip the microwave if you want to avoid a soggy tortilla.
Absolutely! While Monterey Jack is a great choice for melty cheese, you can also use cheddar cheese or pepper jack cheese for extra flavor.
Yes! You can prepare the fajita mixture and cooked chicken in advance, store it in a small bowl in the fridge, and assemble the quesadillas when you’re ready to eat.
Definitely! Corn tortillas offer a slightly different texture but are just as delicious, especially if you like a more traditional flavor.
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All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
The post Grilled Chicken Fajita Quesadilla appeared first on Over The Fire Cooking.
