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Triple Stacked Steak Quesadilla with Pico de Gallo

Cook Time 30 Minutes

Serves 4

For the pico de gallo

  • 4 roma tomatoes, diced
  • 1 large jalapeno, seeded, stemmed, and diced
  • 1/2 white onion, diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro, finely chopped
  • Kosher salt, for seasoning

Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.

 

Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.

 

Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.

 

Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces.

You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up!

Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Triple Stacked Steak Quesadillas with Pico de Gallo

Triple Stacked Steak Quesadilla with Pico de Gallo

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, Piedmontese, quesadilla, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound hanger steak trimmed
  • Salt and Pepper + Chocolate Chili Rub
  • 12 6-inch flour tortillas
  • 3 cups shredded cheese
  • Pico de gallo below
  • Crema optional for serving

For the pico de gallo

  • 4 roma tomatoes diced
  • 1 large jalapeno seeded, stemmed, and diced
  • 1/2 white onion diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro finely chopped
  • Kosher salt for seasoning

Instructions

  • Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.
  • Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.
  • Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.
  • Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces. You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up! Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Birria Quesadillas

Cook Time 30 Minutes

Serves 4

For the pico de gallo

  • 4 roma tomatoes, diced
  • 1 large jalapeno, seeded, stemmed, and diced
  • 1/2 white onion, diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro, finely chopped
  • Kosher salt, for seasoning

Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.

 

Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.

 

Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.

 

Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces.

You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up!

Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Birria Quesadillas

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Tailgate
Keyword Beef, birria, consome, quesadilla
Cook Time 8 hours
Servings 8

Ingredients

  • 4 pounds beef short ribs
  • Kosher salt for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro chopped

Instructions

  • Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.
  • Lower the grill or smoker temperature to 250 degrees F.
  • Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.
  • Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth. Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.
  • Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
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Italian Coney Dog

Cook Time 30 Minutes

Serves 4

For the pico de gallo

  • 4 roma tomatoes, diced
  • 1 large jalapeno, seeded, stemmed, and diced
  • 1/2 white onion, diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro, finely chopped
  • Kosher salt, for seasoning

Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.

 

Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.

 

Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.

 

Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces.

You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up!

Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Italian Coney Dog

Italian Coney Dog

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, hot dogs, Piedmontese, Sandwiches
Cook Time 20 minutes
Servings 8

Ingredients

  • 1 large onion sliced into half moons
  • Olive oil
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce such as Rao's
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions optional for garnishing

Instructions

  • Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.
  • On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.
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Picanha Steak Burger

Cook Time 30 Minutes

Serves 4

For the pico de gallo

  • 4 roma tomatoes, diced
  • 1 large jalapeno, seeded, stemmed, and diced
  • 1/2 white onion, diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro, finely chopped
  • Kosher salt, for seasoning

Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.

 

Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.

 

Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.

 

Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces.

You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up!

Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Picanha Steak Burger

Picanha Steak Burger

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Sandwich
Keyword Beef, Burger, Piedmontese, Steak
Cook Time 2 hours
Servings 4

Ingredients

For the picanha steak

  • 1 1/2 pound picanha steak we got ours from Certified Piedmontese
  • Salt Pepper + Three Chiles spice blend

For the chimmichuri sauce

  • 1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • Kosher salt for seasoning
  • 1/2 cup olive oil

For the burgers

  • 2 pounds ground beef
  • Kosher salt for seasoning
  • 8 ounces thick sliced provolone cheese
  • 4 burger buns
  • Lettuce of your choice

Instructions

  • Pat your picanha steak down with paper towels. Flip the steak over so that the thick layer of fat is down against a cutting board. Use a sharp knife to trim away the steaks silverskin. Season the steak all over with Salt Pepper + Three Chile. Set the steak aside at room temperature for 1 hour
  • Set your grill or smoker for indirect heat at 225 º F . Smoke the picanha steak for 75 to 90 minutes or until the internal temperature reaches 120ºF.
  • While the steak cooks make the chimichurri by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.
  • Shape the burger meat into four 1/2 pound patties, squaring up the sides and making a shallow indent in one side. Season generously with kosher salt.
  • Remove the picanha steak from the grill to a baking sheet to rest. While it rests grill the burgers. Crank the heat on the grill to medium high and. Grill the burgers over direct heat for about 12 minutes total, flipping every 3 to 4 minutes. 
  • Once again crank up the heat on the grill, aiming for about 500 degrees F. Return the steak to the grill and sear, turning every few minutes to prevent flare ups from that juicy fat cap. When the steak is darkly seared and reaches an internal temp of 130 degrees F, remove it from the grill to rest for 10 minutes.
  • While the steak rests, heat two cast iron skillet on the still hot grill and add the cheese slices to melt and crisp, this takes about 3 minutes.
  • Finally toast the buns and build the burger. Slice the steak and build the burgers – lettuce, burger patty, cheese skirt, steak slices, chimichurri. 
play video

Lemonade Brined BBQ Chicken Lollipops

Cook Time 30 Minutes

Serves 4

For the pico de gallo

  • 4 roma tomatoes, diced
  • 1 large jalapeno, seeded, stemmed, and diced
  • 1/2 white onion, diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro, finely chopped
  • Kosher salt, for seasoning

Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.

 

Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.

 

Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.

 

Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces.

You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up!

Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Lemonade BBQ Drum Sticks

Sparkling Ice Lemonade Brined BBQ Chicken Lollipops

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Meal Prep, Tailgate
Keyword chicken drumsticks, grilled chicken, Poultry, Walmart
Cook Time 35 minutes
Servings 5

Ingredients

  • 2 12 ounce bottles Sparkling Ice Lemonade
  • Kosher salt for seasoning
  • 1 1/2 pounds chicken drumsticks
  • 1/2 cup olive oil we're using Pompeian Olive Oil from Walmart
  • 1 cup your favorite BBQ sauce

Instructions

  • Make the brine by combining the Sparkling Ice Lemonade with about 1/4 cup kosher salt in a large bowl.
  • French the chicken drumsticks: Use a sharp knife to cut through the meat just above the thickest part of the drumstick (about an inch from the bone end), you may need to go around twice to to cut through tough tendons. Then use your knife to scrape off the small piece of skin and meat on the bone.
  • Put the chicken drumsticks in the brine and brine for 12 to 24 hours. When you’re closer to grilling, remove the drumsticks from the brine and pat dry with paper towels.
  • Heat a charcoal grill for two zone  cooking. Add the chicken pieces and cook over indirect heat for 20 to 25 minutes or until cooked through. Remove from the heat, dunk in your chicken in your favorite BBQ sauce and return to the grill over direct heat. Cook for an additional 3 to 5 minutes or until the chicken lollipops are nicely charred and sticky.
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Crunchy Birria Burger

Cook Time 30 Minutes

Serves 4

For the pico de gallo

  • 4 roma tomatoes, diced
  • 1 large jalapeno, seeded, stemmed, and diced
  • 1/2 white onion, diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro, finely chopped
  • Kosher salt, for seasoning

Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.

 

Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.

 

Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.

 

Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces.

You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up!

Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Birria Burger

Crunchy Birria Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Sandwich, Tailgate
Keyword Beef, birria, Burgers, Smash burgers
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • Kosher salt for seasoning
  • 8 Oaxaca cheese shredded by hand
  • 1 pound cooked birria local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consomme
  • 4 burger buns
  • Handful of corn tortilla chips
  • 1/2 cup salsa verde

Instructions

  • Divide the beef into 4 portions. Form the beef into loosely packed rounds — like a meatball. Set aside while you prep the grill.
  • Heat a grill to two-zone cooking. Toast the burger buns over high heat and then set aside.
  • Heat a large griddle or skillet over direct heat. Add four mounds of Oaxaca cheese and as it begins to melt, top each with the birria. Top with about 2 tablespoons of consomme and cook until the cheese is melted and crispy on the bottom. Remove from the pan and keep warm while you cook the burger patties.
  • Working in batches of two, add two beef rounds to the skillet at a time – season each with salt. Let the burger balls cook until some fat pools at the bottom of the burger. Use a large flat spatula to press down hard on each patty for 2 minutes. The burger should be super thin and have a diameter that is at least two inches wider than the bun (if your pan is too small you may only be able to do one at a time).
  • When the juices in the middle of the burger start to bubble up, flip the burger. Cook another 2 to 3 minutes then top each patty with Oaxaca cheese and consomme, cook until melted.
  • Build the burgers by topping the bottom bun with a burger patty, then the cheese skirted birria, a few chips and some salsa verde before topping with the top bun.
play video

Beer Cheese Steak Nachos

Cook Time 30 Minutes

Serves 4

For the pico de gallo

  • 4 roma tomatoes, diced
  • 1 large jalapeno, seeded, stemmed, and diced
  • 1/2 white onion, diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro, finely chopped
  • Kosher salt, for seasoning

Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.

 

Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.

 

Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.

 

Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces.

You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up!

Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Beer Cheese Nachos

Beer Cheese Steak Nachos

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, PBR, Piedmontese, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound flank steak
  • Salt Pepper + Chocolate Chile
  • 8 tablespoons 1 stick butter
  • 8 tablespoons flour
  • 1 12-ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe chopped
  • Hot sauce
  • 1 bunch green onions
  • 24 ounces sturdy tortilla chips
  • Pico de gallo

Instructions

  • Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning on all sides. Set aside for at least 30 minutes while you prepare the cheese sauce and the grill.
  • Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.
  • Heat a grill for high direct heat. Grill the flank steak over direct heat for 5 to 6 minutes per side. Remove from the heat and rest for 10 minutes before slicing into bite sized pieces against the grain.
  • Build the nachos by spreading the tortilla chips out into a single layer on a plate. Pour on the cheese sauce and top the nachos with the flank steak, green onions, and pico de gallo.
play video

Jersey Mike’s Inspired Chicken Parmesan Sub

Cook Time 30 Minutes

Serves 4

For the pico de gallo

  • 4 roma tomatoes, diced
  • 1 large jalapeno, seeded, stemmed, and diced
  • 1/2 white onion, diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro, finely chopped
  • Kosher salt, for seasoning

Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.

 

Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.

 

Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.

 

Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces.

You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up!

Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Jersey Mike's Chicken Parm

Jersey Mike’s Inspired Chicken Parmesan Sub

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Tailgate
Keyword Chicken, chicken breast, Copycat, Poultry, red sauce, sub sandwich
Cook Time 25 minutes
Servings 2

Ingredients

  • 2 chicken breasts about 1 pound total
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 cup seasoned bread crumbs
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup oil for frying
  • 2 12-inch sub rolls, preferably from Jersey Mike's
  • 4 ounces provolone cheese slices
  • 1 cup of your favorite red sauce
  • 1 cup grated mozzarella

Instructions

  • Slice the chicken breast through their width to make them thinner: place a hand on top of the breast and work the knife horizontally  from the thickest to the thinnest part of each breast.  Then use a meat mallet to pound the breasts even thinner. Season the chicken on all sides with kosher salt and black pepper.
  • Prepare a breading set up: season the flour in a medium bowl, whisk together the eggs in another bowl and season with more salt, combine the breadcrumbs with the parmesan. Coat each breast  in flour, then the egg mixture, and finally the bread crumbs. Rest the breast while you prepare the oil.
  • Heat the oil in a large skillet over medium high heat until it shimmies. Add 2 breasts at a time to the hot oil and cook for 4 to 5 minutes per side until golden brown. Set aside the cool while you fry the remaining two breasts. Finally, slice the chicken pieces in thin strips
  • Heat an oven to 400 degrees F. Slice the sub rolls in half horizontally. Line each roll with 4 slices of provolone. Add a spoonful of red sauce atop the provolone, Add chicken to each sandwich, top with another spoonful of red sauce and finally mozzarella cheese. Bake the sandwiches for about 8 minutes in the hot oven.
  • Now wrap the hot sandwiches in parchment paper and then cut in half across the length. Wrap the sandwich in foil and allow the sandwich to steam for 5 minutes before devouring. Take that Mikey!!
play video

English Muffin Pizza Turkey Smash Burger

Cook Time 30 Minutes

Serves 4

For the pico de gallo

  • 4 roma tomatoes, diced
  • 1 large jalapeno, seeded, stemmed, and diced
  • 1/2 white onion, diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro, finely chopped
  • Kosher salt, for seasoning

Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.

 

Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.

 

Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.

 

Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces.

You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up!

Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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English Muffin Pizza Turkey Smash Burger

English Muffin Pizza Turkey Smash Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Burger, Pizza, Poultry, Smash burgers
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound ground turkey
  • 2 teaspoons garlic powder
  • Kosher salt for seasoning
  • 1 teaspoon fennel seeds
  • Freshly ground black pepper for seasoning
  • 2 tablespoons salted butter
  • 4 english muffins
  • 1 cup marinara sauce
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup mini pepperonis
  • 1 bunch fresh basil

Instructions

  • Combine the turkey, garlic powder, salt, and pepper in a large mixing bowl. Heat a small cast iron skillet over medium high heat and the fennel seeds and toast for 1 minute, or until fragrant. Remove the seeds to a plate to cool quickly.
  • Add the cooled fennel seeds to the turkey mixture and work together with your hands. Divide the turkey into 4 portions and loosely pack into rounds.
  • Melt the butter in a large skillet. Toast each english muffin half, nooks and crannies down, in the butter. You may need to do this in batches. Top each toasted english muffin with marinara, mozzarella and mini pepperonis. Melt the cheese by broiling or use a splash of water and the lid to steam them in hot skillet. Remove the english muffin pizzas and set aside.
  • Return the skillet to high heat and add the turkey rounds. Use a spatula or mallet to press the rounds as thin as possible. Cook for about a minute per side.
  • Build the sandwiches by topping one english muffin bottom with a few fresh basil leaves, a turkey patty and top with another english muffin pizza.
play video

Gringo Taco

Cook Time 30 Minutes

Serves 4

For the pico de gallo

  • 4 roma tomatoes, diced
  • 1 large jalapeno, seeded, stemmed, and diced
  • 1/2 white onion, diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro, finely chopped
  • Kosher salt, for seasoning

Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.

 

Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.

 

Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.

 

Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces.

You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up!

Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Gringo Taco

Gringo Taco

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Meal Prep
Keyword Beef, Cheese, Ground beef, Piedmontese, Tacos
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • 3 tablespoons taco seasoning
  • 12 small flour tortillas
  • 1 cup pico de gallo
  • 1 cup shredded Mexican cheese blend
  • Cilantro optional garnish
  • Crema optional for garnish
  • Hot sauce optional for garnish

Instructions

  • Heat a large skillet or flattop to medium to high heat. Add the ground beef and break up with a spatula. Cook until browned, continuing to break up the beef. Add the taco seasoning and cook for 1 minute more until fragrant.
  • Toast the tortillas on the flattop or in another small pan. Build the tacos by filling with beef, pico de gallo, and shredded cheese. Fill with your favorite garnishes.