Need some dinner inspiration? We get it feeding our kids can be difficult and making sure they’ve got all the right nutrients and food groups even more so, especially if we’ve got picky eaters! We’re serving up three recipes with Michigan Beef Industry Commission that are sure to please the whole family. Bonus, each recipe comes with a tried and true favorite side dish from our Lansing Mom Owners! Dive on in for beef dishes and the perfect pairings for summer.
This summer we’re serving up something delicious in partnership with Michigan Beef along with something special, our very own family recipes, from us to you. We can’t wait for you to dive in and try each one of these! Our family loves them and we hope yours does too.
Steak Street Tacos with Spicy Pico De Gallo and Katie’s Homemade Guacamole
Is there anything better than tacos? We’re hard pressed to find something that our family loves more. Our kids also love a steak taco so this recipe is a win for everyone. My kids also LOVE guacamole, they know the guac is extra and they are okay with it!
Steak Street Tacos Ingredient List and Instructions
- 3 beef Flat Iron Steaks (about 1-1/2 pounds)
- 12 flour tortillas (5-inch diameter)
- Spicy Pico de Gallo (recipe follows)
- 1 package (8 ounces) shredded Mexican cheese blend
- 1/2 cup prepared Italian dressing
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- 1-1/2 teaspoons ground cumin
- 1 teaspoon chile powder
- Directions on how to cook the Steak Street Tacos can be found here!
Pico De Gallo Ingredient List and Instructions
- Tomatoes
- Yellow Onion
- Cilantro
- Jalapeno
- Salsa or Hot Sauce
- Directions on the Pico De Gallo Can be found here!
Guacamole Ingredient List and Instructions
- Three Avocados
- Yellow Onion
- Tomato
- Cilantro
- Lime
- Jalapeno
- Garlic Cloves
- Mash three avocados, add in 1/4 cup chopped onion, add in 1/4 cup chopped tomatoes, add in 1/4 cup cilantro, add in 1/4 TBSP Lime juice, add in two minced garlic cloves, add in one minced jalapeno (you can omit if your kids don’t like spice!)
Balsamic Marinated Flank Steak and Erica’s Corn Salad Recipe
Is there anything better than steak and corn in the summer? We’d say you’d be hard pressed to find it but you can take your corn up a notch with Erica’s Corn Salad Recipe for the yummiest summer side to accompany your steak!
Balsamic Marinated Flank Steak Ingredient List and Instructions
- 1 beef Flank Steak (about 1-1/2 pounds)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh basil leaves
- 1 1/2 teaspoons Dijon-style mustard
- 1 teaspoon minced garlic
- 1/2 teaspoon sugar
- Directions on how to cook the steak can be found here!
Erica’s Corn Salad Recipe Ingredient List and Instructions
- 4/5 ears corn on the cob, husked
- 2.5 oz/half a standard container of feta cheese
- Basil (fresh or lightly dried, we love the dried because it lasts longer and tastes like fresh)
- 1/2 pint of cherry tomatoes, halved
- Dressing
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1/4 tsp salt and 1/8 pepper
- Grill your corn on the cob until half the kernels are charred. Remove corn from grill and let it cool slightly. Once corn is cooled, cut the corn from the cob. In a bowl, add together corn, feta cheese, basil and cherry tomatoes. In a separate bowl, add all the dressing ingredients and whisk together until well combined. After your dressing is mixed together add it to the bowl with the other ingredients and gently mix everything until there is a nice thin layer of dressing.
Smashburgers with Onion and Erica’s Pasta Salad
Burgers and summer go together like peanut butter and jelly and we love this smashburger recipe to take your burgers up a notch. Pair it with Erica’s Pasta Salad and you’ve got the perfect summer meal!
Smashburgers with Onion Ingredient List and Instructions
- 2 pounds Ground Beef (93% lean or leaner)
- 4 tablespoons butter
- 1 cup thinly sliced shallots
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh thyme
- 8 slices American cheese
- 1/2 cup Japanese-style mayonnaise
- 1 teaspoon granulated onion
- 1 teaspoon garlic powder
- 4 hamburger buns, split, toasted
- 1 cup shredded lettuce
- Pickled Vegetables (optional)
- Directions on how to cook the burgers can be found here!
Erica’s Pasta Salad Ingredient List and Instructions
- 1/2 box Tri-color rotini pasta
- 1/3 of english cucumber cut in half coins
- 1/2 of 1 Green and 1 Red pepper diced
- 1/4 Red onion diced
- 1/4 pint of cherry tomatoes halved
- 5 oz of Wishbone Italian dressing
- 1 tablespoon McCormick’s Salad Supreme (add more as desired)
- Cook pasta to desired tenderness (we recommend slightly over al dente to absorb the flavor better). While pasta is cooking cut up your vegetables and add into a medium bowl and set aside. Once pasta is done cooking drain and rise with cold water to cool down pasta so it is cold when assembling. Once pasta is cool add together with all remaining ingredients into a large bowl and mix well.
