Recipe Ingredient: Beef

Flank Steak Tacos with Pesto

  • Stir together 6 tbsp pesto, olive oil, cilantro, lime juice, garlic and cumin. Transfer steak and marinade to resealable plastic bag. Refrigerate for at least 4 hours or up to overnight.
  • Preheat grill to medium-high heat; grease grate well. Pat steak dry with paper towels to remove excess moisture; season with salt and pepper. Grill for 4 to 5 minutes per side for medium-rare or until cooked as desired. Let stand for 5 minutes; slice thinly.
  • Assemble steak, tomatoes, Cheddar and green onions in warm tortillas. Drizzle with remaining pesto. Serve with lime wedges.

 

Tips:

  • Substitute crumbled queso fresco or feta for Cheddar cheese if desired.
  • Spice up the tacos with pickled or fresh jalapeño slices.
  • To make this dish gluten-free, substitute flour tortillas for corn tortillas.

Carnevale Lasagna

  • Mini Meatballs: Mix together beef, pork, bread crumbs, parsley, Parmesan, milk, egg, garlic, salt and pepper. Roll into 1/2-inch mini meatballs.
  • Heat oil in large skillet set over medium heat; cook meatballs in batches for 8 to 10 minutes or until browned and cooked through.
  • Quick Skillet Tomato Sauce: Heat oil in large skillet set over medium heat; cook onion, garlic and chili flakes for 3 to 5 minutes or until slightly softened. Stir in tomatoes, basil, salt and pepper; bring to simmer. Reduce heat to medium-low; cook for 10 to 15 minutes or until thickened slightly.
  • Assembly: Preheat oven to 400˚F. Ladle 1/2 cup tomato sauce into greased 13- x 9-inch baking dish. Place 2 lasagna sheets on top, trimming to fit if needed. Ladle one-third of the tomato sauce, 1/4 cup pesto and half of the meatballs over top. Sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers.
  • Place 2 more lasagna sheets over top. Layer remaining tomato sauce, pesto, mozzarella and Parmesan cheese over top.
  • Cover with foil; bake for 30 minutes. Remove foil; bake for 15 to 20 minutes or until golden brown and bubbling. Let stand for 10 minutes. Sprinkle with parsley before serving.

 

Tip: Add a splash of red or white wine to the tomato sauce if desired.