Sometimes we try to overcomplicate recipes. Simple ingredients, easy cook is all you need to enjoy a delicious meal. This Easy Steak and Veggie Dinner came together in minutes, looked amazing and tasted even better.

Looking for quick and easy meal ideas, check out my Simple Al Pastor Tacos, Grilled Tortellini and Sausage meal or these Crispy Cajun Salmon Bites.

Key Ingredients needed for an Easy Steak and Veggie Dinner.

• Steak: for this recipe I went with a well marbled NY Strip. It’s tender, flavorful and has just the right amount of rendered fat to melt in your mouth.

• Seasoning: a simple steak seasoning to add that basting flavor we all enjoy at a restaurant.

• Veggies: be creative. I wanted color and went with asparagus, small tomatoes and red onion.

• Italian dressing: used to season the veggies once on the grill.

Prep steak and veggies first.

I cooked the entire Easy Steak and Veggie Dinner on the grill at the same time. Saves time, cooking tools and easy clean up.

For the NY strip steaks, I went with a light drizzle of olive oil for the binder and seasoned all size with Dad’s Steak seasoning. This rub has the perfect balance of salt, pepper, garlic, herbs and buttery notes. Just like a basted steak.

Set the steaks aside allowing the meat to sweat and absorb those amazing flavors.

Next, prep the veggies. This requires very little effort. Depending on what you pick, there might be some slicing involved.

I sliced off the asparagus tips and roughly chopped a red onion. I kept the leftover asparagus for a different recipe.

How to grill a steak on a griddle.

For this Easy Steak and Veggie Dinner recipe, I decided to cook the entire meal on my Weber Slate griddle. Yes, you can grill a steak on a flat top and still have a beautiful crust and perfect medium rare inside.

Set the burners to a medium heat and drizzle olive oil over the entire griddle.

Place the seasoned steaks first. Press down to build the crust.

Next the grilled steaks, drop in the veggies. Make sure they do not touch the raw meat. Flip them around to ensure an even cook all around.

Flip your steak every minute to ensure an even cook and to allow the crust to build over time. Remove the grilled steak off the grill once the internal temperature reaches 125 degrees. This will guarantee a medium rare steak.

Remove the steak from the grill and let it rest for 10 minutes. This process will help redistribute the juices, slow down the cooking process and make the meat tender and juicy.

Temperature Guide For Steak

• Medium-rare: 120-130°
• Medium: 130-140°
• Medium-well: 140-150°

Cover the veggies with a dome to allow steam to soften them. Finally drizzle some Italian dressing over the grilled veggies and give it one more flip.

Remove the colorful veggies from the grill and plate them onto a dish. Slice the beautifully grilled NY strip and enjoy this Easy Steak and Veggies Dinner for your next weeknight dinner.

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Try these grilled steak recipes:

Beef

Grilled Tomahawk Steak

Beef

Steak Pinwheel

Beef

Steak and Shrimp Dinner

Beef

Beef Tataki

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Easy Steak and Veggie Dinner

Don't overcomplicate it. This Easy Steak and Veggie Dinner came together in minutes, looked amazing and tasted even better.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4 People

Calories 660kcal

Author Maciek Zurawski

Ingredients

• 4 NY strip steaks
• 2 tbsp Olive oil
• 4 tbsp Steak seasoning
• 1.5 cups Asparagus tips
• 1.5 cups Mini tomatoes
• 1.5 cups Red onion
• 2 tbsp Italian dressing

Instructions

• Lightly drizzle the steaks with olive oil for the binder and seasoned all size with Dad's Steak seasoning.
• Prep the veggies by slicing the tips of the asparagus and roughly chopping a red onion.
• Set the griddle burners to a medium heat and drizzle olive oil over the entire griddle.
• Place the seasoned steaks first. Press down to build the crust.
• Drop in the veggies on the griddle and make sure they do not touch the raw meat. Flip them around to ensure an even cook all around.
• Flip your steak every minute to ensure an even cook and to allow the crust to build over time.
• Remove the grilled steak off the grill once the internal temperature reaches 125 degrees.
• Rest the steaks for 10 minutes before slicing.
• Cover the veggies with a dome to allow steam to soften them. Finally drizzle someItalian dressing over the grilled veggies and give it one more flip.
• Remove the colorful veggies from the grill and plate them onto a dish. Slice the beautifully grilled NY strip and enjoy.

Notes

• Bring the steak to room temperature before seasoning.
• Once seasoned, let it sit and sweat. This allows the meat to absorb the seasoning for that extra flavor throughout the each bite.

Nutrition

Calories: 660kcal | Carbohydrates: 18g | Protein: 50g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 311mg | Potassium: 1196mg | Fiber: 4g | Sugar: 8g | Vitamin A: 684IU | Vitamin C: 16mg | Calcium: 150mg | Iron: 7mg

Looking for a fool proof easy holiday recipe then try this Reverse Seared Smoked Prime Rib. Sounds like a mouth full, but with 2 easy steps, you will get the most tasty, tender, juicy prime rib centerpiece you’ve ever had.

Check out these delicious holiday appetizers to serve with the prime rib. Crab stuffed smoked shrimp, grilled steak crostini or grilled garlic bread.

What is a prime rib?

It’s basically a roast sized ribeye steak. The name “PRIME RIB” refers to the cut and not the grade of the meat. For example, you can have a Choice “Prime Rib” or a Prime “Prime Rib”. These are especially popular around the holidays because prime rib roast can feed a a whole dinner table. And when it comes to cooking it, think of it as big steak. Medium rare finish is best but feel free to cook it to your desired doneness.

Ingredient list for a Smoked Reverse Seared Prime Rib.

• Prime Rib: Try to find a prime rib that is already frenched. Otherwise, remove the meat around the bones before seasoning.

• Mustard: I used a horseradish mustard as the binder for the seasoning.

• Seasoning: I used a double punch of an all purpose seasoning for the savoriness and a steak seasoning to add buttery and herby flavors to the mix.

Start by seasoning the Prime Rib.

As I mentioned previously, this cook is simple. It requires very few ingredients and a simple cooking process. Skip the ham and make prime rib.

For this recipe I purchased a 3 bone in prime rib. You can purchase these boneless, but the bones make for a beautiful final presentation. To clean up this large piece of meat and expose the bones, remove the fat cap that is directly above the bones. This is a thick layer of fat that is not really edible so you’re not wasting anything.

Next, remove the fat from in-between each bone and scrape them clean. Remember, we’re doing this for a beautiful final presentation so take your time. 

Next, cover the entire piece with a binder. I prefer using a mustard base. For this recipe, I went with a horseradish mustard that leaves a little hit of spice on the bark. In general, the binder leaves very little to no taste once the protein is cooked.

Finally, season with prime rib. For any large holiday protein, I always use by dual pack. Dad’s Steak Seasoning first, which has garlic, herb and buttery notes.  Then add Dad’s All Purpose rub for the salty and peppery flavor.  Both rubs will create the ultimate holiday blend.

Season generously. Prime Rib is a large piece of meat that can handle a lot of seasoning. Also, some of it will fall or burn off during the smoking process.

How to smoke a Prime Rib.

The first step in cooking a reverse seared smoked prime rib is the smoking piece. This takes the longest time.

Preheat your smoker to 250 degrees. Make sure it’s set to indirect heat if you are using a different grill.

Place the trimmed and seasoned prime rib on the grates and smoke until the internal temperature reaches 110 degrees. This process will take anywhere from 2-3 hours depending on the size of the meat.

The ideal cook on a prime rib is a medium rare. If you prefer less pink in the middle, continue smoking for a few more minutes. You do not want to surpass 130 degrees Fahrenheit. The more cooked the meat, the more tough and chewy it will be.

Remove the prime rib from the grill and let it rest 5 minutes.

Make a creamy horseradish sauce

This horseradish sauce is optional for those that like a little bit of a kick with their rotisserie prime rib. The sauce is savory, fresh and spicy from the horseradish.  It’s the perfect compliment to a slice of prime rib or grilled porterhouse steak.

In a mixing bowl, add freshly grounded horseradish, sour cream, mayo, a splash of apple cider vinegar and chopped chives.  Mix the ingredients together until the liquid has a smooth consistency.  Set in the fridge while the prime rib finishes resting.

How to reverse sear a smoked prime rib.

Let’s crank up the heat! For the final cooking phase of this reverse seared smoked prime rib is the hot and sear to build a beautiful crispy crust.

For the sear, I used my Weber Kettle grill. Set it for high direct heat. I decided to sear the smoked prime rib over the chimney. This creates a more intense direct heat over a smaller surface.

Dump the charcoal into the chimney and wait for the charcoal to burn off and heat up. Place a small grate over the top and using heat resistant gloves place the smoked prime rib on the grates without letting go.

Be careful, there are going to be a lot of flare ups. You don’t have to torch the prime rib or yourself. Sear it on each side 30 seconds and keep rotating to even an even crust all around.

Rest the Reverse Seared Smoked Prime Rib.

One of the most important parts of grilling or cooking any protein is the resting period. Many people ignore this part and move straight to slicing.

Resting allows the juices to redistribute throughout the meat making every slice super juicy. By slicing too early, all the juices will spill out leaving the meat dry. Rest 10 minutes.

Serve the Reverse Seared Smoked Prime Rib with a side of homemade horseradish sauce and enjoy!

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Frequently Asked Questions:

Other Holiday Recipes to Consider:

Pork

Maple Bourbon Ham

Beef

Garlic and Herb Prime Rib

Pork

Cajun Honey Ham

Beef

Rotisserie Prime Rib

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Reverse Seared Smoked Prime Rib

Skip the Ham and make this Reverse Seared Smoked Prime Rib. It will be the most tasty, tender, juicy prime rib you've ever had.

Course Main Course

Cuisine American

Keyword holiday recipe, reverse sear., reverse seared smoked prime rib, easter recipe, easter prime rib, grilled prime rib, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Servings 6 People

Calories 1008kcal

Author Maciek Zurawski

Ingredients

Prime Rib Ingredients

• 4 lb Prime rib
• 1 tbsp Mustard
• 2 tbsp Steak seasoning
• 2 tbsp All purpose seasoning

Horseradish Sauce Ingredients

• 1/4 cup Sour cream
• 1/4 cup Mayo
• 2 tbsp Freshly ground horseradish
• 1 tbsp Apple cider vinegar
• 2 tbsp Chopped chives (optional)

Instructions

• Remove the prime rib from the packaging and pat it dry. Next, cut away the fat cap directly above the bones to expose them.
• Remove any fat and meat from between the bones and scrape them clean. This will give you a much nicer final presentation.
• Apply mustard all over the prime rib as the binder and season with the steak seasoning first followed by the all purpose rub.
• Preheat your smoker to 250 degrees.
• Place the trimmed and seasoned prime rib on the grates and smoke until the internal temperature reaches 110 degrees. This process will take anywhere from 2-3 hours depending on the size of the meat.
• For the horseradish sauce, in a mixing bowl, add freshly grounded horseradish, sour cream, mayo, a splash of apple cider vinegar and chopped chives.  Whisk the ingredients together until the liquid has a smooth consistency. 
• Remove the smoked prime rib off the smoker and let it rest 5 minutes.
• Next, heat up the grill by dumping charcoal into the chimney. Wait for the charcoal to burn off and heat up.
• Sear the smoked prime rib on each side for 30 seconds and keep rotating to even an even crust all around.
• Rest for 10 minutes before slicing. Enjoy!

Notes

Keep the bones on during the smoking and grilling process. This adds more flavor to the meat.

Great for presentation as well.

Nutrition

Calories: 1008kcal | Carbohydrates: 5g | Protein: 42g | Fat: 90g | Saturated Fat: 36g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 37g | Trans Fat: 0.02g | Cholesterol: 192mg | Sodium: 247mg | Potassium: 743mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 7mg

I put a smoky BBQ twist on a classic Roman dish, Coda alla Vaccinara, or braised oxtails. Traditionally slow-braised in a rich tomato sauce, I took things up a notch by smoking the oxtails first to add that deep, savory flavor we all love. Then, simmered low and slow until they’re fall-off-the-bone tender. This Smoked Oxtail dish is hearty, bold, and packed with flavor. It’s the perfect marriage of Roman comfort food and backyard BBQ. Whether you’re a fan of Italian cuisine or just love trying new spins on old-school recipes, you’re gonna want to give this one a shot.

For more twists on classic dishes, check out my perfectly smoked meatloaf or try my grilled sausage and tortellini dinner dish. Like braised food, then you must make my braised chicken and mushroom recipe.

How do you cook oxtail?

Oxtail is the tail section of a cow. Usually cut into smaller pieces, this cheaper cut of beef is used in stews, soups and is great for braising. The low and slow braising method develops rich beefy flavor and breaks down the gelatinous meat making it extra tender and fall off the done delicious!

Ingredient List for Smoked Oxtail.

• Oxtail: small pre-sliced oxtail as the key ingredient for the smoked oxtail dish.

• Peel tomatoes: I pureed peeled tomatoes to make fresh tomato sauce. Canned tomato sauce will also work.

• Veggies: carrots, celery and onion for flavor and texture.

• White wine: I used a dry white wine to add acidity and brightness to the sauce.

• Seasoning: used an all purpose seasoning before smoking the oxtail.

First, smoke the oxtail.

Oxtail meat is very tough. It has a lot of connective tissue that requires it to be cooked low and slow. The most popular method is braising, however I’m going to smoke it first. This will infuse the meat with some smokiness elevating this dish to another lever.

First, season the oxtail with Dad’s All Purpose seasoning which has the perfect blend of savory BBQ flavors.

Preheat the smoker to 225 degrees Fahrenheit. Place the seasoned oxtail on the smoker and cook for 2 hours. You are not looking for any internal temps here. You just want the smokiness to absorb into the meat.

Next, prepare the braising liquid.

While the oxtail is on the smoker, it’s time to prepare the braise.

Start by finely chopping up a few carrots, celery sticks and onion. Add them to a large dutch oven. Add minced garlic and white wine. If you prefer to cook without alcohol, simple exclude the wine from the recipe.

For the tomato sauce, I used peeled tomatoes from a can. They are rich in flavor and create a bold and deliciously rich thick sauce. Using an immersion blender, puree the tomatoes until the liquid is completely smooth. Pour it into the dutch oven with the other ingredients.

Place it on the grill next to the smoking oxtail. The smokiness will penetrate the liquid adding additional flavor.

Next, braise the Smoked Oxtail.

Now is the time to do a double check of flavor and seasoning levels. Add a tablespoon of Dad’s All Purpose seasoning to the braise.

Move the smoked oxtail into the dutch over, cover with a lid and continue cooking until the meat is fork tender. This process will take anywhere from 3-4 hours. There is no internal temperature for doneness. Once the meat starts falling apart without any resistance, that the sign it’s ready to shred.

Increase the grill temperature to 300 degrees Fahrenheit and grill away.

Finally, shred the smoked oxtail and eat!

After all these hours of smoking and cooking, it’s time to shred the smoked oxtail. Using heat resistant gloves, gently remove the meat off the bone and shred it with your hands. The meat will be tender enough that you won’t need a fork to pull the meat apart.

Enjoy this savory Roman style smoked oxtail with a rustic slice of bread or pasta and enjoy!

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Frequently Asked Questions:

Low and Slow smoked recipe ideas:

Pork

Grilled Country Style Ribs

Beef

Chuck Roast Burnt Ends

Pork

BBQ Shotgun Shells

Chicken & Turkey

Grilled Chicken Lollipops

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Smoked Oxtail

This Smoked Oxtail dish is hearty, bold, and packed with flavor. It's the perfect marriage of Roman comfort food and backyard BBQ.

Course Main Course

Cuisine Italian

Keyword Smoked oxtail, roman style oxtail, italian food, smoked recipes, braised oxtail, braising recipe, hearty meal, oxtail recipe, grillin with dad recipe, grilling with dad recipe.

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Servings 4 People

Calories 149kcal

Author Maciek Zurawski

Ingredients

• 8 Oxtail pieces
• 2 tbsp All purpose seasoning

Braising Liqiud Ingredients

• 2 Celery sticks
• 2 Carrots
• 1 Yellow onion
• 28 oz San Marzano peeled tomatoes
• 1 cup White wine
• 1 tbsp Minced garlic
• 1 tbsp All purpose seasoning

Instructions

• Season with oxtails with all purpose seasoning.
• Preheat the smoker to 225 degrees Fahrenheit. Place the seasoned oxtail on the smoker and cook for 2 hours.
• For the braise, start by finely chopping up a few carrots, celery sticks and onion. Add them to a large dutch oven. Add minced garlic and white wine.
• Using an immersion blender, puree the tomatoes until the liquid is completely smooth. Pour it into the dutch oven with the other ingredients.
• Place the dutch oven on the grill next to the smoking oxtail.
• After the oxtail is done smoking, add a tablespoon of Dad's All Purpose seasoning to the braise.
• Increase the grill temperature to 300 degrees Fahrenheit and grill away.
• Move the smoked oxtail into the dutch over, cover with a lid and continue cooking until the meat is fork tender. This process will take anywhere from 3-4 hours.
• It's time to shred the smoked oxtail. Using heat resistant gloves, gently remove the meat off the bone and shred it with your hands.
• Enjoy this savory Roman style smoked oxtail witha rustic slice of bread or pasta and enjoy

Notes

If you do not plan on smoking the oxtail first, sear it on all sides, skip to the section below and and cook in the oven or over the stove top over low heat.

Exclude white wine if you prefer not to cook with alcohol.

This is also a great time to move the dutch oven into the kitchen and cook on the stove top. At this point, you are not getting any smokiness into the dish since the cooking vessel is covered.

Nutrition

Calories: 149kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 318mg | Potassium: 643mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5629IU | Vitamin C: 24mg | Calcium: 199mg | Iron: 6mg

There is something special about enjoying a Smoked Chili Hot Dog and watching a baseball game. I have had my share over the years and to be honest not all have been, well, great. For this recipe, I did some research on what really makes the perfect smoked chili hot dog. Here it is…

If you like chili as much as I do, you have to check out my over the top smoked white chicken chili. Also, check out a fan favorite the shredded Italian beef sandwich. While it’s not a chili, this meaty, beefy sandwich is the real deal!

Game Day Chili Dogs

Spring or fall, chili dogs are always a good idea. Savory, smokey, rich flavors warming you up on those crisp game days.

A simple hot dog, while good, can be boring and not as filling. Add a heavy scoop of meaty chili and you have a meal! Now, there are a ton of chili recipes out there. While hearty, chunky chili’s are delicious, they are not good on a hot dog. You want a finer, simpler yet still super flavorful chili to cover your hot dog, but not overpower it in flavor.

This smoked chili hot dog recipe will show you how to achieve the perfect balance of delicate beefiness and hot dog heaven.

Ingredient list for a Smoked Chili Hot Dog.

• Ground beef: Go with a learner 90/10 ground mix. It’s the perfect balance of lean to fat ratio.

• Water: crucial ingredient to make the perfect hot dog chili.

• Beef broth: adds savory, beefy flavor to the chili.

• Mustard: adds tanginess to the chili and breaks up the rich savoriness.

• Worcestershire sauce: adds a level of tangy savoriness and salt.

• Tomato sauce: creamy base for the chili.

• Onion: finely chopped up yellow onion to texture and crunch in the chili.

• Seasoning: the perfect blend of paprika, cayenne pepper, chili powder, onion powder, garlic, salt, pepper and brown sugar.

• Hot dog: use kosher beef hot dogs for maximum flavor.

Start by making the smoked chili.

Can’t have a smoked chili hot dog without the chili itself. For me, it’s about the simplicity and fineness of the chili. I do not recommend using a traditional chunky beef chili recipe that you would enjoy in the fall. Hot dog chili needs to have a much finer consistency and melt in your mouth texture.

Start by preheating the grill to a medium heat at 300 degrees Fahrenheit and set it for direct heat. Don’t have a grill or prefer to use the kitchen, replicate this recipe on the stove top using the same steps.

While the grill is heating up, finely chop up a yellow onion.

Place a dutch oven on the grill and add in the onion along with olive oil and beef bullion concentrate. Mix the ingredients together and sauté the onions over medium heat until they are soft and translucent.

Time to add in the meat. Add 3 pounds of ground beef to the mix and start breaking it apart. This is where things get a little different. Add equal parts water and beef stock and allow the beef to boil in the liquid. Cover the dutch oven with a lid and simmer over low to medium heat for 30 minutes. This process will help break down the beef into super fine pieces making the texture and consistency perfect for a smoked chili hot dog.

This might not look very appetizing, but TRUST ME, it will cook down into the perfect chili.

Next, remove the lid, stir the chili and break up any bigger pieces. Make sure you have fine pieces of beef. This time, let it smoke uncovered for 30-45 minutes. Continue cooking it over medium heat.

Leaving the Dutch oven open will also infuse the mixture with a layer of smokey flavor that will result in a perfectly smoked chili hot dog.

For the final step, add some flavor! Add in all the pre-measured seasonings including paprika, cayenne pepper, chili powder, onion powder, garlic, salt, pepper and brown sugar. You will also need tomato sauce, ketchup, mustard and Worcestershire sauce. Mix everything together and cook for another 30 minutes, uncovered.

Do a final taste test to make sure salt and pepper levels are to your liking. If you followed the process, you will have the perfect hot dog chili. Very fine, not too watery, meaty, tasty goodness! This type of chili is the perfect topping for hot dogs, fries, pretty much anything!

Make a smoked chili hot dog

Once the chili is done and you can smell all the amazing savory aromatics, it’s time for the hot dogs.

The trick to add more flavor to your smoked chili hot dog is placing the kosher beef hot dogs into the chili itself. Submerge them in the mixture and cook for 10 minutes allowing the hot dogs to absorb the chili flavor and warm up.

While that’s cooking, steam the hot dog buns.

To serve, place the flavorful warm hot dog into the steamed bun, drizzle some yellow mustard and pour a spoonful of the smoked chili over the top. To make it extra special, add some shredded cheddar cheese and bite in! You get the creaminess of the chili that is full of amazing flavors, the bite of the hot dog and softness of the bun. You have to try this!

Have any leftovers?

The best part of this smoked chili hot dog recipe are the leftovers. The smoked chili is so good, it can be reused all week long!

Transfer the leftover chili into an airtight container and store it in the fridge. It can sit there for up to a week.

Make chili cheese fries, add some of the chili over your eggs for breakfast, make nachos or add you a baked potato. Enjoy!

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Frequently Asked Questions:

Delicious chili recipes to try:

Chicken & Turkey

Over The Top White Chicken Chili

Beef

Over the Top Beer Chili

Beef

Over the Top Beef Chili

Beef

Chili Baked Potato

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Smoked Chili Hot Dog

Spring or fall, a smoked chili hot dog are always a good idea. Savory, smoked, rich flavors warming you up on those crisp game days.

Course Main Course, Snack

Cuisine American

Keyword smoked chili hot dog, chili cheese dog, ballpark food, game day recipe, hot dog, chili dogs, grillin with dad recipes, grilling with dad recipes.

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 8 People

Calories 751kcal

Author Maciek Zurawski

Ingredients

• 8 Kosher beef hot dogs
• 8 Hot dog buns
• 3 lbs Ground beef
• 1/2 Yellow onion
• 1 tbsp Beef bullion concentrate
• 2 cups Water
• 2 cups Beef broth
• 1/2 cup Tomato sauce
• 1/2 cup Ketchup
• 2 tbsp Yellow mustard

Seasoning Mix

• 3 tbsp Chili powder
• 1 tbsp Worcestershire sauce
• 1 tbsp Brown sugar
• 1/2 tbsp Onion powder
• 1/2 tbsp Garlic powder
• 2 tsp Cayenne pepper
• 1 tsp Paprika
• Pinch of salt and pepper for taste

Instructions

• Start by preheating the grill to a medium heat at 300 degrees Fahrenheit and setting it up direct heat.
• Finely chop up 1/2 a yellow onion and place it in a dutch oven with olive oil and beef bullion concentrate. Place the dutch oven on the grill, mix the ingredients together and sauté the onions until they are soft and translucent.
• Add in the ground beef and start breaking it apart. Add water and beef stock and allow the beef to boil in the liquids. Cover the dutch oven with a lid and simmer for 30 minutes.
• Remove the lid and break up the beef one more time. Continue cooking uncovered for 30-45 minutes. Cook until most of the water to evaporate from the dish leaving a mushy consistency of the beef.
• Add in the seasonings, yellow mustard, ketchup, tomato paste and Worcestershire sauce. Mix everything together and cook for another 30 minutes, uncovered.
• Do a final taste test to make sure salt and pepper levels are to your liking.
• Drop the hot dogs in the chili mixture and cook for 10 minutes allowing the them to absorb the chili flavor and warm up.
• To serve, place the flavorful warm hot dog into the steamed bun, drizzle some yellow mustard and pour a spoonful of the smoked chili over the top. To make it extra special, add some shredded cheddar cheese and bite in! Enjoy!

Notes

• Make sure to finely chop up the onion.  This will blend in with the ground beef making for a fine, non chunky chili.
• Use an 90/10 beef blend for optimal lean to fat ratio for flavor.
• Make sure to taste and adjust seasonings.

Nutrition

Calories: 751kcal | Carbohydrates: 33g | Protein: 41g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 146mg | Sodium: 1490mg | Potassium: 821mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1369IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 7mg

If you like corned beef, you have to try my Smoked and Shredded Corned Beef recipe. You will never eat a reuben any other way once you try this. This is the ultimate St. Patrick’s Day sami. Smoked to perfection, braised in beer and shredded into the perfect bite.

Looking for more recipes to make for St. Patrick’s Day, try my Smoked Irish Stew or Smoked Reuben sandwich.

Is Corned beef and Reuben the same thing?

No, corned beef and reuben are not the same thing. Corned beef is a cut of brisket that is cured and boiled. It’s usually sliced and served with cabbage and potatoes.

A reuben sandwich is made using corned beef as the protein on rye bread with cheese, sauerkraut and mustard.

Which ever way you enjoy corned beef, the result is a delicious, savory mouthful.

Ingredient List for Smoked and Shredded Corned Beef.

• Corned beef: most stores sell corned beef briskets pre-packaged and seasoned. This is the perfect piece to grab at the store.

• Beer: adds a rich and hoppy flavor to the meat in the braising process. Any beer option will work.

• Broth: adds savoriness to the braise and works well with beer. If you chose to exclude alcohol from this recipe, stick to the broth only.

• Worcestershire sauce:  adds a savory and umami flavor.

• Onion: adds sweetness to the braise.

• Garlic: adds a robust richness and savoriness to the flavor of the dish.

Soak corned beef in water.

Before you do anything, you have to soak the corned beef brisket in water. Why? Well, it’s all because of the curing process. Corned beef is cured in a salt brine that adds flavor to the meat and helps preserve it. This is important for pre-packed foods. If you were to smoke and braise the corned beef straight out of the package, it would be too salty and very unpleasant to eat.

Soaking in cold water will slowly draw out any excess salt from the meat. Do not opt for a rinse. That will only remove salt on the surface which will result is very salty corned beef.

Grab a deep dish, pour in cold water and submerge the corned beef. Leave it in the water for 1-2 hour which is plenty of time to reduce the sodium levels.

Smoke corned beef.

Remove the corned beef from the water and pat it dry with a paper towel. Brush on some horseradish mustard over the entire surface of the meat and season with coarse ground black pepper.

Preheat the grill to 250 degrees and set for indirect heat. I used my Weber Searwood Pellet grill for this cook and it was perfect. Steady, controlled, even heat and smoke throughout the cook.

If you are making this smoked and shredded corned beef recipe on a different grill, make sure to have an indirect heat set up. This will keep the temperature low, and keep the meat from direct contact to the heat.

Total smoking time will range from 3-4 hours depending on the size of the beef. Final internal temperature should be 170 degrees Fahrenheit.

How to create an indirect heat set up on the grill

Indirect heat is created differently depending on the type of grill you have.

• Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
• Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
• Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.

Braise the smoked corned beef.

To add more flavor to the smoked and shredded corned beef and to tenderize it further, braise the meat in a savory broth.

In a dutch oven, add chopped yellow onion, minced garlic, beer of choice and Worcestershire sauce. Mix the ingredients together. Transfer the smoked corned beef from the smoker to the dutch oven. Pour over some beef broth and close the lid.

Move it back to the grill to cook. At this point, you can also use the oven or stove top. A medium heat on the stove top or increase the temp on the grill or in the oven to 300 degrees.

Braise the smoked corned beef until it is fork tender. There is no doneness temperature required. The key factor to ensuring the smoked corned beef is shreddable is how tender it is.

Gently place the fork into the meat in a few places. If it goes in smoothly, then it’s done. If not, continue cooking and check back in 30 minutes.

This process and concept is the same as in my Shredded Italian Beef recipe.

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Shred the smoked corned beef.

For the final step, after many hours of smoking, braising and cooking this smoked corned beef, it’s time to shred it!

Keep the meat inside the dutch oven and with heat resistant gloves or two forks, start shredded the smoked corned beef. If cooked properly, there should be no resistance. The meat should easily pull apart.

Remove any large fatty clumps. Those will not be pleasant to eat.

Keep the smoked and shredded corned beef inside the broth. This will keep the meat from drying out.

Assemble a smoked and shredded reuben sandwich!

Time to enjoy the delicious smoked and shredded corned beef and what better way than by making a reuben sandwich.

Grab some French Rolls, place the cheese first and fill them to the top with that delicious smoked and shredded corned beef.  Top off with sauerkraut, mustard, slice it in half and serve! For a “wet” sandwich, dip the whole thing in the au jus. 

It really doesn’t get better than this! Enjoy!

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Try these similar Smoked Beef Ideas:

Beef

Cornbread Cowboy Casserole

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Smoked Short Ribs

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Sweet and spicy burnt ends

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Smoked Chili Hot Dog

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Smoked and Shredded Corned Beef

This Smoked and Shredded Corned Beef is the ultimate St. Patricks day recipe. Smoked, braised and shredded into the perfect bite.

Course Main Course

Cuisine American

Keyword corned beef, corned beef recipe, how to smoke corned beef, irish recipes, smoked corned beef, st patricks day recipes

Prep Time 1 hour hour

Cook Time 6 hours hours

Servings 8 People

Calories 303kcal

Author Maciek Zurawski

Ingredients

Smoked Corned Beef Ingredients

• 2.5 lbs Corned beef
• 6 cups Cold water
• 2 tbsp Horseradish mustard
• 2 tbsp Coarse ground pepper

Braising Ingredients

• 2 cups Beef broth (low sodium)
• 1 can Beer (optional)
• 1 tbsp Worcestershire sauce
• 1 tbsp Minced garlic
• 1/2 Yellow onion – diced

Instructions

• In a deep dish, pour in cold water and submerge the corned beef. Leave it in the water for at least an hour.
• Remove the corned beef brisket from the water, pat dry with a paper towel and brush on the horseradish mustard. Season with the coarse ground black pepper.
• Preheat the grill to 250 degrees and set for indirect heat.
• Place the seasoned corned beef brisket on the smoker/grill and smoke for 3-4 hours until it reaches an internal temperature of 160-170 degrees.
• In a dutch oven, add chopped yellow onion, garlic, beer of choice andWorcestershire sauce. Mix the ingredients together. Transfer the smoked corned beef from the smoker to the dutch oven. Pour over some beef broth and close the lid.
• Place the Dutch oven back on the grill and increase the temperature to 300 degrees Fahrenheit. Cook the smoked corned beef until it's fork tender.
• Keep the meat inside the dutch oven and with heat resistant gloves or two forks start shredded the smoked corned beef. If cooked properly, there should be no resistance. Remove any large fatty clumps.
• Grab some french rolls, place cheese first and fill them to the top with that delicious smoked and shredded corned beef.  Top off with sauerkraut, mustard, slice it in half and serve!

Notes

• Soaking in cold water will slowly draw out any excess salt from the meat. Do not opt for a rinse. That will only remove salt on the surface which will result is very salty corned beef.
• Do not season the corned beef with any salty rubs.  Plain black pepper is enough.
• If you don’t want to include alcohol, use more beef broth.
• Checking for fork tenderness is crucial!  gently place the fork into the meat in a few places. If it goes in smoothly, then it’s done. If not, continue cooking and check back in 30 minutes.

Nutrition

Calories: 303kcal | Carbohydrates: 3g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 77mg | Sodium: 1911mg | Potassium: 602mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 39mg | Calcium: 29mg | Iron: 3mg

Have some ground beef and don’t know what to do with it? Well, I have you covered with this fast and easy Smoked Beef Enchilada Casserole. Just like a traditional enchilada, you get the beefy filling and corn tortillas but this time all layered like a lasagna.

For more Mexican inspired grilling recipes, try my smoked mexican style pulled pork or try these marinated steak tacos with homemade tortilla’s. Or if you’re looking for a simple, delicious and easy dinner recipe then try the grilled sausage and tortellini dinner.

Ingredient List for Smoked Beef Enchilada Casserole.

• Ground beef: for the mix I used an 80/20 lean to fat ratio. This gives the meat a little more fat and keeps it from becoming too dry and crumbly. If you are looking for a leaner option, select beef with higher lean % or use ground turkey or chicken.

• Corn tortillas: I used corn tortillas, but these can be replaced with flour tortillas if preferred.

• Enchilada sauce: a tomato-based sauce that has a mild to high spice level. If you have a hard time finding enchilada sauce, used canned tomato sauce and mix in taco seasoning.

• Diced tomatoes: I went with canned diced tomatoes with green chilis for a little more flavor. Freshly chopped tomatoes will work for a fresher balance.

• Beans: slightly sweet and earthy, these add protein and fiber to the recipe. You can also use pinto or kidney beans.

• Onion: adds crunch and savoriness to the beef when sautéed together.

• Cheese: I used shredded Mexican cheese blend. Pick cheese that melts easily. A sharp cheddar, Monterey jack or even pepper jack will be great in this recipe.

• Seasoning: I used taco seasoning to bring the entire dish together. A simpler substitute can be basic salt, pepper, cumin and some paprika.

Start by cooking the beef and onions.

Before we start mixing all the smoked beef enchilada casserole ingredients together, you need to cook the meat. I used my Weber griddle for this cook, but this step can be done in a cast iron skillet on the stove at home.

Preheat the griddle to a medium high heat and place the entire beef brick on the oiled flat top. Press down to help it sear and build a crust. Let it cook for 2 minutes while the crust continues to build. Flip the ground beef to the other side and repeat the process.

Take half an onion, dice into small pieces and throw it on the grill next to the beef. Toss the onion allowing it to sauté and cook through.

Using a griddle spatula, start breaking apart the beef until you have small crumbly pieces. Season the beef with Dad’s Taco Seasoning and continue flipping allowing the meat to cook through.

Once the beef is cooked and onions are translucent, mix the ingredients together and transfer them to a large mixing bowl.

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Time to add the beef enchilada ingredients together.

It’s time to finally put all the smoked beef enchilada casserole ingredients together. In the same mixing bowl as the cooked beef, add drained black beans, diced tomatoes with green chili, minced garlic and half a can of the enchilada sauce. Add more taco seasoning and a pinch of salt for flavor. Mix the ingredients together.

How to keep the casserole from being soggy.

The smoked beef enchilada casserole calls for a lot of ingredients that are very wet. This may cause the casserole to get soupy and soggy if not done properly. To reduce sogginess, make sure to:

• Limit the amount of liquid you use. The only wet ingredient should be the enchilada sauce.
• Drain all the liquid from the canned products. Make sure to squeeze out all liquid.
• Toast up tortillas before making the enchilada lasagna layers. The crust will build a barrier against all the moisture.
• Cool off the beef mixture before building the casserole lasagna dish and baking it.

Assemble and smoke the beef enchilada casserole.

Based on the serving size of this smoked beef enchilada casserole, I recommend using an 9×9 square baking dish. This will allow you to build at least 2 layers of the enchilada lasagna.

Instead of greasing the baking dish, add 2 tablespoons of the enchilada sauce as the first layer. Next, place corn tortillas covering the bottom of the dish. One layer is all you need.

Get a hefty scoop of the beef enchilada mix for the next layer. Cover with shredded cheese and repeat the process until you run out of the mixture.

Top if all off with more shredded cheese and this casserole lasagna is ready to be smoked.

Smoke the beef enchilada casserole dish.

Preheat the grill to 350 degrees and set for indirect heat. I used my Weber Searwood Pellet Smoker. You can do the same with the oven.

Place the entire beef enchilada casserole on the grill uncovered and smoke for 20 minutes or until the cheese has melted evenly over the top.

Remember, at this point everything is cooked, all that is needed is for the filling to warm up and the cheese to melt.

Remove the smoked beef enchilada casserole from the grill and garnish with freshly chopped cilantro. Serve with some sour cream or sliced avocado and enjoy!

How to store smoked beef enchilada casserole leftovers?

If you are not done with the entire dish, place the leftovers into an airtight container and place it in the fridge. This delicious dish can be enjoyed for 3 days straight! Warm it up in the microwave and eat if for lunch the next day.

Can I meal prep ahead?

Yes, if you know you’ll be short on time to make dinner, cook the ground beef and onions the night before and mix in the remaining ingredients. Store them in the fridge overnight in an airtight container and just reheat the next day when assembling the casserole.

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Beef

Shredded Beef Tacos

Chicken & Turkey

Grilled Chicken Enchiladas

Chicken & Turkey

Chicken Empanadas

Beef

Tequila Lime Skirt Steak

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Smoked Beef Enchilada Casserole

This Smoked Beef Enchilada Casserole is a delicious fast andeasy dinner solution with corn tortillas all layered like a lasagna. 

Course Main Course

Cuisine Mexican

Keyword dinner ideas, easy dinner ideas, easy enchilada recipe, enchilada, ground beef recipe, smoked beef enchilada casserole, casserole recipe, grillin with dad recipes, grilling with dad recipes., smoked recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6 People

Calories 334kcal

Author Maciek Zurawski

Ingredients

• 1 lb Ground beef
• 1/2 Yellow onion
• 2 tbsp Taco seasoning
• 1 tbsp Minced garlic
• 8 oz Black beans, drained
• 10 oz Enchilada sauce
• 10 oz Diced tomatoes with green chilis, drained
• 8 Corn tortillas
• Pinch of salt
• Fresh cilantro for garnish

Instructions

• Preheat the griddle to a medium high heat and place the entire ground beef brick on the oiled flat top. Press down to sear and build a crust.
• Let the beef cook whole for 2 minutes while the crust continues to build. Flip the ground beef and repeat the process.
• Dice the yellow onion and sauté next to the ground beef.
• Using a griddle spatula, start breaking apart the beef until you have small crumbly pieces. Season the beef with 1 tbsp of taco seasoning and continue flipping allowing the meat to cook through.
• Once the beef is cooked and onions are translucent, mix the ingredients together and transfer them to a large mixing bowl.
• In the same mixing bowl as the cooked beef, add drained black beans, diced tomatoes with green chili, minced garlic and half a can of the enchilada sauce. Add more taco seasoning and a pinch of salt for flavor. Mix the ingredients together.
• Instead of greasing the baking dish, add 2 tablespoons of the enchilada sauce as the first layer.
• Next, place corn tortillas covering the bottom of the dish. One layer is all you need. Get a hefty scoop of the beef enchilada mix and make the next layer. Cover with shredded cheese and repeat the process until you run out of the mixture.
• Preheat the grill to 350 degrees and set for indirect heat.
• Place the entire beef enchilada casserole on the grill uncovered and smoke for 20 minutes or until the cheese has melted evenly over the top.
• Remove the smoked beef enchilada casserole from the grill, garnish with freshly chopped cilantro and serve. Add some sour cream or sliced avocado and enjoy.

Notes

• Be sure to drain the beans and tomatoes.
• If you are looking for a leaner protein options, select beef with higher lean % or use ground ground turkey, chicken or even chickpeas.
• Replace corn tortilla’s with flour one’s if you need.
• If you have a hard time finding enchilada sauce, used canned tomato sauce and mix in taco seasoning.
• Pick cheese that melts easily. A sharp cheddar, Monterey jack or even pepper jack will be great in this recipe.
• For optimal flavor, add a teaspoon of MSG to the beef mix. It helps elevate the flavor.

Nutrition

Calories: 334kcal | Carbohydrates: 29g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 693mg | Potassium: 487mg | Fiber: 6g | Sugar: 5g | Vitamin A: 451IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 3mg

This Grilled NY Strip with Chimichurri sauce is the perfect fast and easy dinner solution. A quick sear on the steak all topped with a fresh herby sauce, can it get more perfect? Let me show you how to grill the perfect steak. It only takes a few minutes to enjoy a tender and juicy steak.

For more recipe inspiration, check out my grilled steak pinwheels or grilled tomahawk with a homemade compound butter.

How to grill the perfect steak.

Grilling the perfect steak doesn’t have to be complicated. Simple seasoning, 5 minutes on the grill, rest and eat. Yes, it’s that simple. While some may prefer a more cooked steak, to me there is nothing better than a medium rare cook with a lot of pink in the middle. The steak is tender like butter, juicy, flavorful and filling.

There are different cuts of steak:

• Filet is the most luxurious of cuts. Best cooked hot and fast, served rare/medium rare for maximum tenderness.

• Strip is one of the most popular cuts. Not as tender as the filet, but packed full of beefy flavor.

• Ribeye is my personal favorite. The perfect mix of beefy flavor, tenderness and fattiness.

The key to a perfectly grilled steak is cooking it over direct heat and flipping every minute. DO NOT keep it on one side too long. It will burn the crust, overcook the edge and keep the middle raw. Flipping every minute allows the steak to cook evenly inside resulting in a medium rare steak all throughout.

Ingredient List for a Grilled NY Strip with Chimichurri.

• Steak: for this recipe I used a NY strip. Make sure the steak has nice marbling all around. The rendered fat will help keep the meat soft and juicy.

• Seasoning: keep the seasoning simple. Basic salt and pepper is all you need. I used a steak seasoning that elevated the meat to taste like a well basted steak.

• Herbs: I used parsley and cilantro as the base for my chimichurri sauce.

• Garlic: freshly chopped garlic adds a nutty and pungent flavor to the sauce.

• Red wine vinegar: adds tanginess to break up the olive oil.

• Olive Oil: liquid base for the chimichurri sauce.

How to make a chimichurri sauce.

It’s the perfect topping to for this Grilled NY Strip with Chimichurri sauce. It brings a burst of freshness, zestiness and crunch. Brighten up your plain grilled chicken breast or add freshness to a savory grilled steak.

Start off with finely chopping an entire batch of parsley and cilantro.  I have seen this done with parsley only, with cilantro only or both.  In my personal opinion, an equal mix of both makes it just right.

Next, finely chop up 6 cloves or garlic or use minced jar garlic as a substitute. For the seasoning, use crushed red pepper flakes, dried oregano and salt. and olive oil.  Add enough red wine vinegar to get the ingredients wet and finally pour in the olive oil to make the sauce runny. Mix these ingredients together with a spoon, not a food processor and you are done!  Yes, it’s that simple.

For the full recipe and tips to other flavor variations check out my homemade chimichurri sauce recipe.

Prep the NY Strip Steak.

When picking steaks at the butcher or grocery store, look for thicker cuts.  These are more forgiving and harder to over cook.  Also, select pieces that have nice marbling.  You want that fat to keep the steak tender, juicy and flavorful.

Before the steak goes on the grill, it is very important to get it to room temperature.  Season all sides generously with steak seasoning and allow the meat to sweat. This process allows the salt to penetrate into the meat and absorb the water content which will then be released back into the meat once on the grill.  

For the seasoning, I used my Dad’s Steak seasoning which has the perfect balance of garlic, rosemary and buttery notes.

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Step 2: How to grill the perfect NY Strip.

Preheat the grill to 500 degrees and set it for direct heat. It is very important to make sure the grill is nice and hot before you start the grilling process. 

Sear the NY strip steak 5 minutes total flipping it every 30-40 seconds to get an even sear and cook throughout.  To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill.  It’s OK to check the temp during the grilling process.  That’s how you can guarantee a good cook.  I use a meat thermometer by Thermoworks.  It’s very accurate and durable. 

If you prefer a medium or medium well cook, keep it on the grill for longer.  For medium, remove at 130 degrees, for a more well done steak, you can keep it up until around 140 degrees. Just remember to continuously flip every 30 seconds.

Temperature Guide For Steak

• Medium-rare: 120-130 degrees Fahrenheit
• Medium: 130-140 degrees Fahrenheit
• Medium-well: 140-150 degrees Fahrenheit

Let the steak rest.

One of the key steps to ensuring a tender and juicy steak is resting it before slicing into it. Set the steak aside to rest for 10 minutes. This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat. Enjoy the perfectly grilled NY Strip with chimichurri!

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Delicious Steak recipes to grill:

Beef

Cheesesteak Sliders

Beef

Steak Crostini

Beef

Honey and Ginger Glazed Beef Skewers

Beef

Homemade Salisbury Steak

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Grilled NY Strip with Chimichurri

This Grilled NY Strip with Chimichurri sauce is the perfect fast and easy dinner solution. Perfectly cooked steak topped with an herby sauce.

Course Main Course

Cuisine American

Keyword chimichurri, easy dinner ideas, grilled steak, steak and chimichurri, steak night, steak recipes, grilled steak.

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Servings 4 people

Calories 1015kcal

Author Maciek Zurawski

Ingredients

• 4 NY strip steaks
• 4 tbsp Steak seasoning

Chimichurri Ingredients.

• 1/2 cup Chopped parsley
• 1/2 cup Chopped cilantro
• 3 tbsp Red wine vinegar
• 6 cloves Garlic
• 1/2 tbsp Salt
• 1/2 tbsp Dried oregano
• 1 tsp Crushed red pepper flakes
• 1 cup Olive oil

Instructions

• Start with the chimichurri sauce. Finely chop the parsley and cilantro. Next, add chopped garlic cloves, crushed red pepper flakes, dried oregano, salt, red wine vinegar and olive oil. Mix these ingredients together with a spoon, not food processor.
• Get the steak to room temperature, season all sides generously with steak seasoning and allow the meat to sweat.
• Preheat the grill to 500 degrees and set it for direct heat.
• Sear the steak flipping it every 30-40 seconds to get an even sear and cook throughout.  To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill.
• Remove the steak off the grill and let it rest for 10 minutes.

Notes

For the chimichurri:

• Use olive oil instead of extra virgin olive oil.
• Do not blend the ingredients in a food processor.  Finely chop.
• Try to avoid chopping up long parsley stems.  Use only the leaves.
• Adjust heat levels with the amount of crushed red pepper flakes.
• Substitute fresh garlic with minced jar garlic for convenience.  Use 2 tbsp.

For the steak: 

• Bring the steak to room temperature before placing on the grill.  This will allow the steak to cook more evenly throughout.
• Do not be shy on the seasoning.  The large cut of meat can handle the flavor.
• To guarantee a tender and juicy steak, do not grill past medium or 135 degrees internal temperature.
• Because of the thicker cut, the meat will increase in temperature more when it rests, so remove it off the grill sooner than you would a normal steak.

Nutrition

Calories: 1015kcal | Carbohydrates: 5g | Protein: 49g | Fat: 88g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 54g | Cholesterol: 184mg | Sodium: 257mg | Potassium: 845mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 886IU | Vitamin C: 13mg | Calcium: 126mg | Iron: 6mg

This Big Mac Crunchwrap recipe has gone viral on TikTok so I had to try it for myself. Now I know what everyone is talking about! It’s crunchy, beefy, saucy...basically tastes exactly like a Big Mac just in a tortilla. This recipe comes together in minutes. Make your own Big Mac Sauce and dinner is ready.

Like to replicate fast food recipes at home? Try my copycat In-N-out burger , Homemade Wendy’s baconator or how about the classic Taco Bell Crunchwrap!

Ingredient List for a Bic Mac Crunchwrap

• Ground Beef: I used a 80/20 lean to fat ratio ground chuck roast. You want beef that has a little more fat to it so it’s not dry once cooked.

• Tortilla: I used a burrito sized flour tortilla for the wrapping, a taco flour tortilla to close the edges and a tostada on the inside on the wrap for the crunch.

• Cheese: American cheese is best for this recipe because of its melting properties. It’s also what is used in a Big Mac burger.

• Seasoning: I seasoned the meat with an all purpose seasoning. Garlic, Onion and Paprika powders are used for the thousand island big mac sauce.

• Mayo: the creamy base for the thousand island dressing.

• Mustard: adds a punch of zestiness to the sauce.

• Relish: I used sweet relish which adds a nice level of sweetness and texture to the big mac sauce.

• Onion: grating a yellow onion into the big mac sauce creates better texture and flavor.

• Lettuce: thinly shredded iceberg lettuce is used as a layer in the big mac crunchwrap.

• Pickles: I used thin slices of hamburger dill fast food style chips. They have the perfect amount of pickling flavor.

How to make a copycat Big Mac sauce.

The Big Mac sauce is no longer a secret. A few simple ingredients mixed together create the delicious sauce we all crave.

In a bowl add mayo, yellow mustard, white vinegar, sweet relish, paprika, garlic and onion powders and a pinch of salt. Mix the ingredients together and just like that you have a Big Mac Sauce!

Separately, in a smaller bowl, add dehydrated onions and add water. Mix together and set aside. The onion will absorb the water and transform into tiny chopped onion pieces similar to those used in a Big Mac.

Dad’s Seasonings

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Grill the Beef!

I cooked the entire Big Mac Crunchwrap on my Weber griddle. Instead of making a traditional beef patty as in the burger, I decided to chop and grill the ground beef as for a crunchwrap recipe.

Preheat the griddle to a medium high heat. Spread olive oil on the flattop and allow it to warm up before adding the meat.

Place the entire brick of beef on the hot griddle surface and press down. This will build a nice crust on the outside. Flip it over and repeat the process. As it browns, start to crumble the beef separating it into smaller pieces. Season the beef with Dad’s All Purpose rub for flavor and using a large spatula continuously flip to cook the meat all the way through.

Remove the meat from the griddle once all the pink is gone and the meat is cooked.

For more exciting and delicious fast food copycats, how about a homemade MacDonalds McRib sandwich or an Arby’s Cheddar and Beef sandwich for lunch! Enjoy your favorite foods in the comfort of your own home with fresh ingredients.

Assemble the Big Mac Crunchwrap

Time to assemble!  First, warm up your burrito tortilla.

Start with a layer of the Big Mac sauce followed by a hefty amount of the grilled ground beef and add 2 slices of American cheese. Next, cover it all with a crunchy tostada and spread more sauce. Add a spoonful of the hydrated onion bits, pickles and shredded lettuce. Cover it all with a flour taco tortilla and wrap it all up with the edges of the burrito tortilla.

Take the fully assembled Big Mac Crunchwrap back on the griddle with the seam down for it to seal.  After 1-2 minutes, flip it over for the final crunch on the top.

Finally, remove it off the griddle, slice it open and enjoy!

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Similar Recipe Ideas:

Beef

Copycat In-N-Out Burger

Pork

Breakfast Crunchwrap

Beef

Steak Quesadilla

Chicken & Turkey

BBQ Chicken Sandwich

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Big Mac Crunchwrap

This Big Mac Crunchwrap recipe has gone viral on TikTok and I know why. It's beefy, saucy… a crunchy big mac wrapped in a tortilla.

Course Main Course, Snack

Cuisine American

Keyword big mac crunchwrap, crunchwrap, crunchwrap recipe, griddle recipe, copycat recipes, fast food recipes, mcdonalds, big mac recipe, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 People

Calories 971kcal

Author Maciek Zurawski

Ingredients

• 1 lb Ground beef
• 1 tbsp All purpose seasoning
• 5 slices American cheese
• 4 Burrito flour tortillas
• 4 Taco flour tortillas
• 4 Tostadas
• 1 cup Shredded iceberg lettuce
• 2 tbsp Dehydrated onions
• 2 tbsp Water
• 1/4 cup Dill pickle chips

Big Mac Sauce Ingredients

• 1/2 cup Mayo
• 2 tsp Yellow Mustard
• 2 tbsp Sweet Relish
• 1 tbsp Grated Yellow Onion
• 1/2 tsp White Vinegar
• 1/2 tsp Paprika
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/4 tsp Kosher Salt

Instructions

Big Mac Sauce

• In a bowl add mayo, yellow mustard, white vinegar, sweet relish, paprika, garlic and onion powders, grated onion and a pinch of salt. Mix the ingredients together and set aside.
• Separately, in a smaller bowl, add dehydrated onion pieces and add water. Mix together and set aside.

Crunch Wrap

• Preheat the griddle to a medium high heat around 375 degrees.
• Place the entire brick of beef on the hot griddle surface and press down. Let it build a nice crust before flipping it over. Flip and repeat on the other side.
• Once you have a crust on both side of the beef block, start to crumble the meat separating it into smaller pieces. Season with the all purpose seasoning.
• Remove the meat from the griddle once all the pink is gone and the meat is cooked.
• Warm up the flour tortillas on a clean side of the griddle.
• To assemble, start with a thin layer of the Big Mac sauce followed by a hefty amount of the grilled ground beef and add 2 slices of American cheese. Next, cover it all with a crunchy tostada and spread more sauce. Add a spoonful of the hydrated onion bits, pickles and shredded lettuce. Cover it all with a flour taco tortilla and wrap it all up with the edges of the burrito tortilla.
• Take the fully assembled beef crunchwrap back on the griddle with the seam down for it to seal.  After 1-2 minutes, flip it over for the final crunch on the top.
• Remove from the griddle, let it rest for a minute, serve and enjoy!

Notes

• Using a fattier ground beef adds flavor and juiciness.  
• Season the beef!  You need flavor.
• Make sure to have taco tortillas.  This will close the gap where the burrito tortilla won’t reach.
• You can use low carb tortillas to replicate this recipe.
• American cheese is best due to its melting properties.  However, you can use cheddar slices for a similar flavor.

Nutrition

Calories: 971kcal | Carbohydrates: 65g | Protein: 34g | Fat: 64g | Saturated Fat: 21g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 119mg | Sodium: 2074mg | Potassium: 608mg | Fiber: 5g | Sugar: 7g | Vitamin A: 687IU | Vitamin C: 2mg | Calcium: 496mg | Iron: 8mg

Nothing screams hearty meal more than a delicious pot roast. It’s savory, beefy, filling and delicious! Forget the old school method of making a pot roast in a crock pot. My Easy Smoked Pot Roast Dinner will change your game. The added smokey flavors make this the perfect comfort food.

If you like savory dishes as much as I do and want to try more, check out my smoked cowboy casserole or smoked venison red curry. Don’t like or have venison, replace it with beef and make the recipe. You don’t want to miss out on the amazing flavor combo.

What is the secret to a good pot roast?

Pot roast for dinner is nothing new. We’ve been eating and making it for decades. You probably remember mom throwing a bunch of ingredients in a crockpot, leaving it on all day and coming home to the delicious fragrance of beefy goodness.

The reason that pot roast cooks all day while we are at work, school or running errands is because the secret to a great pot roast is the low and slow cooking process.

Pot roast is made using a beef chuck roast. This cut of meat comes from the shoulder of the cow. It’s tough with a lot of connective tissue which requires a long time to break down and tenderize.

One of the great benefits of a chuck roast is the strong beefy flavors and fattiness compared to other parts of the cow. By roasting or smoking the chuck and braising it, allows the tissue to slowly break down, the fat to melt resulting in super tender, shreddable beef that is full of flavor.

Pair it with some root veggies, a delicious thick gravy like broth and you have the perfect hearty meal.

Ingredient List for an Easy Smoked Pot Roast Dinner.

Ingredients are simple and customizable depending on your likes. Make it your own.

• Beef: traditionally a pot roast is made using a chuck roast. It’s the ideal cut of beef for this recipe.

• Veggies: I used simple veggies: carrots, potatoes, celery and onion. Use what you have in the fridge. Root veggies are great in this recipe.

• Herbs: fresh garlic and thyme is what I used for the nutty, earthy flavors that make a dish hearty.

• Broth: I used low sodium beef broth for the braising part of the recipe.

• Wine: a dry red wine adds acidity to the rich and beefy dish.

• Seasoning: I used a mix of an all purpose rub and steak seasoning. This mix provides the perfect balance of salty, savory flavors as well as herby, buttery notes.

How to prep a chuck roast for smoking.

Since this easy smoked pot roast dinner requires smoked beef, start by prepping the chuck roast. The smoking process is the longest step.

When shopping for the meat, make sure to get a decent size chuck roast with good marbling. I picked up a 3 lb. roast which will feed my family of 4 and still have leftovers.

Apply a binder on the meat. This will help hold the seasoning. The flavor of the binder of choice will not impact the flavor of the meat, unless you go with something spicy like a hot sauce which will give it a little kick. For this recipe, I used Worcestershire sauce.

Next, season with an equal mix of Dad’s All Purpose rub and Dad’s Steak Seasoning. The AP rub provides the traditional BBQ flavors of salt, pepper and paprika, while the steak seasoning adds herby flavors and butter similar to a basted steak.

Make sure to season generously on all sides. This is a large cut of meat and will be on the smoker for hours. Some of the seasoning will fall or burn off during the smoking process.

I smoked the beef in my Weber Searwood smoker. If you do not have one, or it’s too cold to go outside to use the grill, you can quickly sear all sides of the chuck roast in a cast iron skillet 2 minutes per side and move on to the braising phase of the recipe.

How to smoke a chuck roast.

This easy smoked pot roast dinner is one of those set and forget it recipes. Only 2 cooking steps but each take a lot of time. So plan ahead when making this dish.

Preheat the smoker to 225 degrees. If you are using a charcoal or gas grill, make sure to set up the grill for indirect heat.

Place the seasoned roast on the grates and let it smoke for 4 hours. There is no exact internal temperature required in during this process. The meat will be infused with the natural smokey flavor adding another layer of taste to the dish. The beef will also build a beautiful dark smoked bark around the outside of the meat.

Check out my Smoked Chuck Roast Burnt Ends recipe for a sweeter alternative.

Prep the veggies.

While the chuck roast is on the smoker, prep the veggies. I used traditional starchy veggies, but feel free to use what you like most. Any root vegetable will work in this recipe.

Cube up yellow potatoes and onion. Thinly slice celery and cloves of garlic and add in whole baby carrots. If you prefer using a regular carrot, make sure to chop it up into bigger than bite size chunks.

Season the vegetables for an all purpose rub for flavor and mix everything together.

Braising the easy smoked pot roast dinner.

After 4 hours of smoking the chuck roast on the smoker, it’s time for the braise. This process will tenderize the meat and make it soft, flavorful and shreddable.

Place the smoked chuck roast on a bed of chopped and seasoned veggies. Add beef broth and red wine. Add enough liquid to touch the bottom of the roast. You don’t want to boil the beef!

Add a few sprigs of thyme and bay leaves, close the Dutch oven and place it back on the grill.

The braising process will take anywhere from 2-4 hours. It all depends on how quickly the chuck roast gets fork tender.

Increase the temperature of the grill to 300 degrees. This is also the perfect time to place the pot roast on the stove top or oven to cook. The grill adds no additional cooking value at this point. No more smoke will penetrate the dish so it’s OK to cook inside.

Shred the braised chuck roast.

After 3 hours of braising the easy smoked pot roast dinner, the chuck roast should be fork tender. The best method to check is placing a fork in different parts of the meat. It should go in without any hesitation, like a hot knife through butter.

Remove the meat and herbs out of the pot roast. Toss the thyme and bay leaves.

Carefully, start shredding the chuck roast. It will be very hot, I highly recommend using heat resistant gloves or glove liners.

When shredding, discard any bigger fatty pieces that you don’t want.

How to thicken braising liquid.

There are different ways to thicken braising liquid. The most common one is making a slurry out of water and corn starch. Mix equal parts of the ingredients together and mix into the broth.

Or you can make a beurre manié which is equal parts room temperature butter and flour. This is what I used to make my easy smoked pot roast recipe. Mix the butter and flour together creating a paste. Drop that into the braising liquid and mix. After a few minutes that sauce will thicken and color will become slightly lighter.

Finally add the shredded smoked and braised chuck roast back to the pot.

For a final check, taste the smoked pot roast. Does it have enough salt, pepper, acidity? For flavor add more seasoning or salt. For acidity add a few more splashes of red wine vinegar.

Serve this delicious and savory easy smoked pot roast dinner is a bowl topped with some freshly chopped parsley and enjoy!

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Try these hearty recipes:

Pork

Smoked Pit Beans

Beef

Smoked Meat Pie

Beef

Pumpkin Beef Stew

Beef

Braised Short Ribs

If you tried this Easy Smoked Pot Roast Dinner or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!

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Easy Smoked Pot Roast Dinner

My easy smoked pot roast dinner is savory, beefy, filling and delicious! The added smokey flavors make this the perfect comfort food.

Course Main Course

Cuisine American

Keyword easy dinner ideas, easy grill recipe, easy pot roast, easy smoker meals, pot roast, smoked dinner ideas

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Servings 6 People

Calories 522kcal

Author Maciek Zurawski

Ingredients

Smoked Chuck Roast Ingredients

• 3 lbs Chuck roast
• 1 tbsp Worcestershire sauce
• 2 tbsp All purpose rub
• 2 tbsp Steak seasoning

Pot Roast Ingredients

• 5 Yellow potatoes
• 1/2 bag Baby carrots
• 3 sticks Celery
• 1/2 Yellow onion
• 4 Garlic Cloves
• 2 Bay leaves
• 3 sprigs Thyme
• 3 cups Beef broth
• 1 cup Red wine
• 1 tbsp Red wine vinegar
• 1 tbsp All purpose rub
• Handful of chopped parsley

Gravy Thickener

• 2 tbsp All purpose flour
• 2 tbsp Butter

Instructions

• Coast the chuck roast with Worcestershire and season with an equal mix of all purpose and steak seasoning. Make sure to season generously on all sides.
• Preheat the smoker to 225 degrees. If you are using a charcoal or gas grill, make sure to set up the grill for indirect heat.
• Place the seasoned roast on the grates and let it smoke for 4 hours.
• Cube up yellow potatoes and onion. Thinly slice celery and cloves of garlic and use whole baby carrots. If you prefer using a regular carrot, make sure to chop it up into bigger than bite size chunks. Place all the veggies into a large dutch oven.
• Season the vegetables with an all purpose rub and mix everything together.
• After 4 hours on the smoker, the chuck roast should have a nice dark bark on the outside. Transfer it from the grill and place it on top of the the veggies in the dutch oven.
• Add beef broth and red wine. Add enough liquid to touch the bottom of the roast.
• Add a few sprigs of thyme and bay leaves, close the lid and place it back on the grill for 2-3 hours. Increase the temperature of the grill to 300 degrees.
• Once the chuck roast is fork tender it's time to remove it from the grill.
• Using heat resistant gloves or 2 forks, carefully, start shredding the chuck roast. Throw away any fatty chunks.
• Taste the gravy and adjust for salt, pepper and acidity. For flavor add more salt. For acidity add a few more splashes of red wine vinegar.
• To thicken the sauce mix the room temperature butter and flour together creating a paste. Drop that into the braising liquid and mix. After a few minutes the sauce will thicken and color will become slightly lighter. Add the shredded meat back into the roast.
• Plate the veggies with the shredded meat and plenty of gravy. Garnish with fresh parsley, serve and enjoy!

Notes

• Use a binder that works for you.  Binders may include hot sauce, yellow mustard or olive oil. None will leave any taste in the meat except for the hot sauce that may leave a little heat.
• Avoid chopping veggies into small bite size chunks. Once they soften during the braise, they will fall apart and become a big mush. You want some substance and larger cuts to make this a true hearty meal.
• If you want to avoid wine in this recipe, just add more broth and a tablespoon of red wine vinegar for the acidity.

Nutrition

Calories: 522kcal | Carbohydrates: 22g | Protein: 47g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 543mg | Potassium: 1151mg | Fiber: 3g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 13mg | Calcium: 165mg | Iron: 9mg

A classic hot and fast grilled steak is my favorite kind of meal. I had to try and replicate the famous Peter Luger style steak making a copycat version. Peter Luger is a well known steakhouse located in New York City. The signature dish is a porterhouse steak that is heavily brined in salt, grilled hot and fast and drenched in butter. It’s tender, juicy, flavorful and buttery! Few ingredients, simple steps and quick cook is all it takes. Can’t wait!

For more mouth watering steak recipes check out my grilled buttery tomahawk steak or my fan favorite the grilled steak pinwheel recipe.

What is a Porterhouse steak?

A porterhouse steak is made up of a NY strip and filet mignon. This steak can easily feed 2 people. It’s tender, leaner than a ribeye, succulent and has a rich beefy flavor. There is something for every steak lover in this cut. And you can’t go wrong with the presentation of a porterhouse steak! The T shaped bone down the middle separates the strip from the tenderloin.

Ingredient list for a Peter Luger copycat steak.

• Porterhouse steak: you will need a porterhouse steak for an exact copy of this recipe.

• Salt: coarse kosher salt is the only seasoning required. It helps elevate the natural flavors of the steak.

• Butter: use clarified butter or ghee for best results. It has a higher smoke point and won’t burn in the grill.

Start with an overnight salt brine.

To achieve the best copycat version of the Peter Luger steak, I highly recommend you brine the porterhouse steak overnight. This process will help flavor the steak and make for a much tastier final product.

Start by heavily coating the porterhouse seak with coarse kosher salt. The salt will penetrate the meat tenderizing it and adding more flavor. The longer the brine, the better the taste.

Place the salted porterhouse steak on a wire rack, which will help with airflow, and pop it in your fridge, uncovered, overnight. If you’re strapped for time or don’t want to wait overnight, brine it for at least an hour. The steak will come out delicious.

When you’re ready to cook, remove the steak from the fridge and let it sit at room temperature for at least an hour.

How to grill a Peter Luger copycat steak.

The grilling process to achieve a Peter Luger copycat porterhouse steak is fast and simple.

For this cook, I used my Gozney pizza oven. This grill can be cranked up to reach very high temperatures.

Preheat the grill to 850 degrees Fahrenheit. Coat the steak with olive oil, place it back on the wire rack and slide it in the pizza oven. This first step of the process is to develop that beautiful crust on the outside of the steak. We’re not cooking it all the way through. Sear the steak under the flames for 2 minutes, flip it, and sear the other side.

If you do not have a pizza oven, you can recreate this recipe using the broiler in your oven. Set it for maximum heat, raise the grates in the oven as high as they will go and sear away! Another option is to use a hot cast iron on the stove.

When the steak is properly seared, it will have a beautiful, golden brown crust on both sides. That, my friends, is FLAVOR!

Next, remove the steak from the pizza oven and cut off the strip and tenderloin sections from the bone. Next, slice the steaks nice and thick. You’ll notice that they are still raw inside. Place the T shaped bone on a cast iron skillet, arrange the sliced steaks in their place and cover everything with melted butter of ghee.

Place the cast iron skillet back in the pizza oven or under the broiler. Cook for another 2-3 minutes, until the steak is done to your liking. By slicing the steaks thick and pouring the butter over the top, we are adding a ton of flavor and speeding up the cooking process. I honestly cannot think of a better flavor profile than this!

Remove the cast iron skillet from the pizza oven, let it rest for a few minutes, garnish with fresh parsley and enjoy! It’s a much different steak experience than a traditionally grilled steak. You have the most amazing crust withe tender buttery meat.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Frequently Asked Questions:

Try these other steak recipes:

Beef

Marinated Skirt Steak

Beef

Chimichurri Steak Skewers

Beef

Grilled Chipotle Flat Iron Steak

Beef

Cheesesteak Sandwich

If you tried this Peter Luger Copycat steak or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!

Print

Peter Luger Copycat Steak

This Peter Luger copycat steak is tender, juicy, flavorful and buttery! Few ingredients, simple steps and quick cook is all it takes.

Course Main Course

Cuisine American

Keyword peter luger steak, porterhouse, steak in pizza oven, steak recipe

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 2 People

Calories 439kcal

Author Maciek Zurawski

Ingredients

• 1 Porterhouse steak
• 1/4 cup Coarse kosher salt
• 1 tbsp Olive oil
• 1/4 cup Ghee or clarified butter

Instructions

• Heavily season the porterhouse steak with salt. Place the salted steak on a wire rack and put in the fridge or dry ager for an hour or overnight if possible.
• When ready, remove the steak from the fridge and let it rest at room temperature for an hour.
• Preheat the pizza oven to a very high heat of 850 degrees Fahrenheit. Use a broiler if you do not have a pizza oven style grill.
• Coat the steak on both sides with olive oil, place it back on the wire rack and slide it in the pizza oven.
• Sear the steak for 2 minutes on each side, rotating halfway through, to get an even cook.
• Remove the steak from the pizza oven and cut off the strip and fillet steaks from the bone. Cut each one into thick slices and arrange them on a cast iron skillet around the bone.
• Melt the butter or ghee and pour it over the steak slices. Place the skillet back in the pizza oven and cook for 2 minutes, or until the steak is done to your liking.
• Remove the skillet from the pizza oven, let it rest for a few minutes and serve!

Notes

• Use coarse sea salt and not table salt when dry brining.
• Do not overcook the steak.  A perfect medium rare at 130 degrees internal temperature is ideal.  

Nutrition

Calories: 439kcal | Protein: 35g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 95mg | Sodium: 14239mg | Potassium: 528mg | Calcium: 19mg | Iron: 4mg