How to Make Starbucks Copycat Egg Bites (Easy Recipe)

These Starbucks Copycat Egg Bites are an easy, make-at-home recipe featuring a combination of eggs, cheese, bacon, and your favorite veggies. The resulting low carb egg bites have a creamy, velvety texture and make a delicious and filling breakfast or snack.

 

starbucks copycat egg bites on a white surface

 

All About Starbucks Egg Bites

 

According to their website, Starbucks’ famous sous vide egg bites feature “Applewood-smoked bacon and aged Gruyère and Monterey Jack cheeses folded into cage-free eggs and cooked using the French “sous vide” technique to create a velvety texture that’s full of flavor.”

 

The sous-vide method of making egg bites involves cooking the egg mixture in vacuum-sealed bags submerged in a water bath at a precise, low temperature. This technique ensures that the eggs cook evenly and slowly, resulting in a custard-like texture that is silky, smooth, and velvety. 

 

The controlled temperature prevents overcooking and allows for the inclusion of various ingredients, like vegetables, meats, and cheeses, without compromising the creamy consistency. This copycat recipe makes homemade egg bites using a similar method, but with no special equipment or vacuum-sealed bags (that still turns out perfect and delicious!).

 

What Makes This Recipe Great

 

It’s not just Starbucks making these silky smooth, custardy egg muffins. I’ve had them elsewhere, and I completely understand the hype! The texture is creamy and velvety, even with add-ins like veggies, and it’s distinct from a frittata.

 

The secret lies in the technique: baking the egg mixture in a muffin tin set inside a bain marie, or water bath. It’s easier than it sounds! So, today let’s make Starbucks Copycat Egg Bites! No fancy equipment, just a few simple ingredients, and your oven!

 

Perfect for meal prep or a quick breakfast, this version is way more cost-effective than the Starbucks version, and the best part is that you can really customize the ingredients when making them at home. 

 

Ingredient Notes

See the full recipe card below for ingredient amounts and details. 

 

recipe ingredients in small bowls

 

  • large eggs
  • whole milk cottage cheese or almond milk cream cheese
  • shredded Gruyère cheese or sharp cheddar cheese: For dairy-free, use Miyoko’s plant-based cheese or omit it altogether.
  • shredded Monterey jack or mozzarella cheese: Or all 1 cheese.
  • fine sea salt
  • freshly ground black pepper
  • a dash of hot sauce, if desired

 

Optional Fillings

 

  • cooked slices of bacon: Crumbled into small pieces.
  • red bell pepper: Diced.
  • scallions: White and light green parts only.
  • baby spinach
  • sliced mushrooms
  • chopped cooked hash browns

 

Step-by-Step Instructions

 

numbered step by step photos showing how to make this recipe

 

  1. Preheat the oven to 325 degrees F and line a muffin pan with 12 silicone muffin tin liners or grease the tin well with cooking spray like olive oil or avocado oil. 
  2. In a blender, blend the eggs, cottage cheese, gruyere, Monterey jack, salt, and pepper (and hot sauce if you’re using it) until very smooth, about 60 to 90 seconds.
  3. Place optional fillings in the muffin cups and pour egg mixture evenly into the 12 muffin cups, filling them about 3/4 of the way full. These will not puff up, so it’s ok if you fill them almost all the way. I like to stir each muffin well with a spoon so the fillings don’t sit at the bottom. 
  4. Place the muffin tin on a rimmed baking sheet and place it on a rack in the center of the oven. Pour 2-3 cups or ¼-inch of hot water into the baking sheet pan. Bake muffins for 40 minutes, or until the tops of the egg bites are golden brown, firm, and springy. The egg bites won’t puff, they’ll have a custardy texture instead.
  5. Carefully remove the muffin pan (and pan of water) from the oven. Be careful not to splash, since the water in the pan will be very hot! Let the egg bites cool in the pan for 15 minutes before serving. 

 

recipe equipment on a white surface

 

Serving Tips

 

Serve these delicious egg bites with a side of fresh fruit or on their own. They’re a high-protein, easy breakfast for busy mornings or on-the-go snacks when you need a quick pick-me-up. 

 

Storage Tips

Leftover egg bites can be stored in an airtight container in the fridge for up to 5 days. You can reheat them in the microwave or oven at 350 F for 8 to 10 minutes until warmed through.

 

starbucks copycat egg bites served on a plate with fresh fruit

 

Recipe FAQs

What are the ingredients in Starbucks egg bites?

According to their website, here are the ingredients: 

COTTAGE CHEESE [CULTURED NONFAT MILK, MILK, NONFAT MILK, CONTAINS 2 % OR LESS OF: WHEY, SALT, MALTODEXTRIN, CITRIC ACID, CARRAGEENAN, MONO- AND DIGLYCERIDES, LOCUST BEAN GUM, GUAR GUM, NATURAL FLAVORS, VITAMIN A PALMITATE, CARBON DIOXIDE (TO MAINTAIN FRESHNESS), ENZYMES], EGGS [EGGS, CITRIC ACID, WATER], CHEESE BLEND [MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), GRUYERE CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), POTATO STARCH, POWDERED CELLULOSE, NATAMYCIN (A NATURAL MOLD INHIBITOR)], UNSALTED BUTTER [PASTEURIZED CREAM, NATURAL FLAVORS], UNCURED BACON – NO NITRITES OR NITRATES ADDED EXCEPT AS NATURALLY OCCURRING IN SEA SALT AND CELERY JUICE POWDER [PORK, WATER, SEA SALT, CANE SUGAR, CULTURED CELERY JUICE, CHERRY POWDER], RICE STARCH, CORN STARCH, SALT, WHITE DISTILLED VINEGAR [DILUTED WITH WATER TO 4% ACIDITY], HOT SAUCE [DISTILLED VINEGAR, RED PEPPER, SALT].

 

More Healthy Breakfast Recipes

 

No Bake Oatmeal Chip Breakfast Bars

Grain Free Blueberry Scones

Crustless Spinach Feta Pie

Grainless Banana Pancakes

Cherry Cacao Acai Bowl

 

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

This post may contain affiliate links

 

Get the Recipe

 

How to Make Starbucks Copycat Egg Bites (Easy Recipe)

Pamela
These Starbucks Copycat Egg Bites are an easy, make-at-home recipe featuring a combination of eggs, cheese, bacon, and your favorite veggies. The resulting low carb egg bites have a creamy, velvety texture and make a delicious and filling breakfast or snack.
5 from 2 votes
Print Recipe Pin Recipe
Servings 12

Ingredients
  

  • 6 large eggs
  • 1 cup whole milk cottage cheese or almond milk cream cheese
  • 1/2 cup shredded gruyere cheese or sharp cheddar or use Miyoko’s plant based cheese or omit
  • 1/2 cup shredded monterey jack or mozzarella cheese or all 1 cheese
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper
  • A dash of hot sauce if desired
  • Optional Fillings:
  • 3 to 4 pieces cooked bacon crumbled into small pieces
  • 1 roasted red bell pepper diced
  • 3 chopped scallions white and light green parts only
  • 1 cup fresh baby spinach chopped
  • 1 cup sauteed sliced mushrooms chopped
  • Chopped cooked hash browns

Instructions
 

  • Preheat the oven to 325 degrees F and line a muffin pan with 12 silicone muffin liners or grease the tin well with olive oil or avocado oil.
  • In a blender, blend the eggs, cottage cheese, gruyere, monterey jack, salt and pepper (and hot sauce if you’re using it) until very smooth, about 60 to 90 seconds.
  • Place optional fillings in the muffin cups and pour the egg mixture evenly into the 12 muffin cups, filling them about 3/4 of the way full. These will not puff up, so it’s ok if you fill them almost all the way. I like to stir each muffin well with a spoon so the fillings don’t sit at the bottom.
  • Place the muffin tin in a rimmed baking sheet and place on a rack in the center of the oven. Pour 2-3 cups or ¼-inch of hot water in the baking sheet. Bake muffins for 40 minutes, or until the tops of the egg bites are golden, firm and springy. The egg bites won’t puff, they’ll have a custardy texture instead.
  • Carefully remove the muffin pan (and pan of water) from the oven. Be careful not to splash, since the water in the pan will be very hot! Let the egg bites cool in the pan for 15 minutes before serving.
Tried this recipe?Let us know how it was!

 

Montauk Lobster Cobb Salad (Duryea’s Copycat Recipe)

an overhead photo of lobster cobb salad in a bowl

This copycat Lobster Cobb Salad takes a fan-favorite dish from Duryea’s in Montauk and turns it into an easy recipe to make right in your home kitchen. Cooked lobster atop a bed of lettuce, then topped with favorite garnishes and a creamy tarragon dressing! 

 

an overhead photo of lobster cobb salad in a bowl

 

What Makes This Recipe Great

 

There’s a popular restaurant in Montauk called Duryea’s that serves a twist on a classic Cobb salad but with lobster and it has a cult following. It’s also outrageously expensive and we can make a version at home that is just as delicious and for much less money! Plus, I think my version is a little lighter and fresher!

 

If you live on the East Coast, you can get cooked lobster from your fishmonger pretty easily.  Otherwise, it’s not hard to find frozen cooked lobster.  If you live in my area, I purchased perfectly cooked lobster tail from Captain Kidd’s in Redondo. Tossed in a creamy tarragon dressing, this salad is sure to be on repeat all summer long!   

 

Of course, this Lobster Cobb Salad is very flexible and you can swap in the protein of your choice.  If you are serving this to guests and someone doesn’t eat one of the salad components, just serve it in a separate bowl on the side.

 

Ingredient Notes

 

recipe ingrdients on a white surface

 

Lobster Cobb Salad 

  • head romaine lettuce: Or gem lettuce, leaves separated and left whole or chopped.
  • cooked lobster meat: A mixture of tail and claw meat, cut into bite-size pieces – can be frozen/defrosted or fresh lobster meat, cooked from a fishmonger OR swap in cooked crab, shrimp, chicken, or white beans.

 

Toppings

These are all suggestions, totally optional, feel free to mix and match.

  • cooked bacon or turkey bacon
  • sharp cheddar shavings: (I do this with a vegetable peeler) or shredded cheddar. You can also use feta cheese or blue cheese if preferred. 
  • hard-boiled eggs
  • ripe avocado slices: Or large chunks of avocado, what you prefer. 
  • cherry tomatoes

 

dressing ingredients on a marbled surfae

 

Tarragon Dressing

  • vegenaise or good quality mayonnaise
  • lemon juice
  • garlic cloves 
  • Dijon mustard
  • sea salt or kosher salt
  • freshly ground black pepper
  • unrefined, cold-pressed extra-virgin olive oil
  • a dash of hot sauce or a pinch of cayenne
  • fresh tarragon leaves

 

Step-by-Step Instructions

 

step by step photos showing how to make this recipe

 

  1. Blend or whisk together the dressing ingredients until smooth. Set aside in a small bowl or mason jar.
  2. In a large bowl, toss the lettuce with enough dressing to coat lightly and arrange in a shallow serving bowl or large platter.
  3. Top the lettuce with the chopped lobster and desired toppings.  Serve extra dressing on the side.

 

recipe ingredients chopped on. cutting board

 

Expert Tips 

  • To cook turkey bacon: place bacon on a large rimmed baking sheet covered with parchment paper and bake in a 375 F oven for 15 minutes. Flip and bake for another 10-12 minutes. 
  • Can use chopped smoked almonds in place of the bacon or “Bac ‘Un.” 
  • Or, to make the classic Duryea’s Tarragon Dressing:

¼ cup buttermilk

¼ cup light mayonnaise

1 Tbsp tarragon vinegar

½ Tbsp fresh tarragon, finely chopped

¼ tsp garlic cloves, finely minced

¼ tsp shallots, diced

⅛ tsp mustard powder

½ scallion, chopped

1 dash Tabasco

½ Tbsp chives, parsley, oregano, fresh chopped and mixed

Salt and white pepper to taste

Whisk everything together in a bowl until combined.

  • How to make hardboiled eggs perfectly: Bring a pot of water to a boil. Lower the eggs with a large spoon into the boiling water and adjust the heat so that the water gently boils. Time the eggs for 10 minutes for hard-boiled, a minute or two less for jammy eggs. Drain the water and cover the eggs with cold tap water. Add enough ice to the eggs and water so that everything is completely cold. Let chill in the ice bath for 5 minutes at least. Drain, peel, and rinse the eggs before eating.
  • Additional ingredients: Feel free to mix and match the toppings that have been suggested above, or add additional toppings as you see fit. Green onions, red onion, and/or fresh corn kernels would also make great toppings. 

 

Serving & Storage Tips

 

Serve this salad on individual plates with additional dressing and desired toppings. 

 

Once tossed, this salad should be eaten right away. To make ahead of time, store the dressing, lobster, lettuce, and toppings in separate airtight containers. When ready to serve, follow the directions above to toss, top, and serve the salad.   

 

lobster cobb salad in a large mixxing bowl

 

More Delicious Salad Recipes

Grilled Halloumi Salad with Sumac Dressing

Collard Greens Salad with Lemon Parmesan Dressing

Roasted Beet Greek Salad with Olive Vinaigrette

Seven Fishes Seafood Salad Recipe

 

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

This post may contain affiliate links

 

Get the Recipe

an overhead photo of lobster cobb salad in a bowl

Montauk Lobster Cobb Salad with Tarragon Dressing

Pamela
This copycat Lobster Cobb Salad takes a fan-favorite dish from Duryea’s in Montauk and turns it into an easy recipe to make right in your home kitchen. Cooked lobster atop a bed of lettuce, then topped with favorite garnishes and a creamy tarragon dressing!
Print Recipe Pin Recipe
Servings 4 -6

Ingredients
  

  • Dressing:
  • 1/2 cup Vegenaise or good quality mayonnaise
  • Juice of 2 lemons
  • 2 garlic cloves
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 6 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • A dash of hot sauce or a pinch of cayenne
  • ¼ cup fresh tarragon leaves
  • Salad:
  • 1 head large romaine chopped or 4 Gem lettuces, leaves separated and left whole or chopped
  • 1 pound cooked lobster meat a mixture of tail and claw meat, cut into bite-size pieces - can be frozen/defrosted or freshly cooked from a fishmonger OR swap in cooked crab, shrimp, chicken or white beans
  • Toppings - these are all suggestions totally optional, feel free to mix and match:
  • ½ pound nitrate-free turkey or pork bacon cooked and diced
  • ¾ cup sharp cheddar shavings I do this with a vegetable peeler or shredded cheddar
  • 2 hard-boiled eggs peeled, chopped or grated
  • 1-2 avocados cubed
  • 20 cherry tomatoes halved

Instructions
 

  • Blend together the dressing ingredients until smooth. Set aside.
  • Toss the lettuce with enough dressing to coat lightly and arrange in a shallow serving bowl.
  • Top with the chopped lobster and desired toppings. Serve extra dressing on the side.

Notes

Expert Tips
To cook turkey bacon: place bacon on a large rimmed baking sheet covered with parchment paper and bake in a 375 F oven for 15 minutes. Flip and bake for another 10-12 minutes.
Can use chopped smoked almonds in place of the bacon or “Bac ‘Un.”
To make the classic Duryea’s Tarragon Dressing:
¼ cup buttermilk
¼ cup light mayonnaise
1 Tbsp tarragon vinegar
½ Tbsp fresh tarragon, finely chopped
¼ tsp garlic cloves, finely minced
¼ tsp shallots, diced
⅛ tsp mustard powder
½ scallion, chopped
1 dash Tabasco
½ Tbsp chives, parsley, oregano, fresh chopped and mixed
Salt and white pepper to taste
Whisk everything together in a bowl until combined.
How to make hardboiled eggs perfectly: Bring a pot of water to a boil. Lower the eggs with a large spoon into the boiling water and adjust the heat so that the water gently boils. Time the eggs for 10 minutes for hard-boiled, a minute or two less for jammy eggs. Drain the water and cover the eggs with cold tap water. Add enough ice to the eggs and water so that everything is completely cold.  Let chill in the ice bath for 5 minutes at least. Drain, peel, and rinse the eggs before eating.
Additional ingredients: Feel free to mix and match the toppings that have been suggested above, or add additional toppings as you see fit. Green onions, red onion, and/or fresh corn kernels would also make great toppings.
Serving & Storage Tips
Serve this salad on individual plates with additional dressing and desired toppings.
Once tossed, this salad should be eaten right away. To make ahead of time, store the dressing, lobster, lettuce, and toppings in separate airtight containers. When ready to serve, follow the directions above to toss, top, and serve the salad.
Tried this recipe?Let us know how it was!

 

How to Make Caldo Tlalpeño Soup Recipe (with Quinoa!)

This caldo tlalpeño recipe is a hearty soup filled with amazing Mexican flavors, fresh veggies, aromatics, and chipotle chiles. Served with delicious garnishes, this filling and satisfying soup is great for colder days, months, or any time of year!

 

Caldo Tlalpeno Soup |Pamela Salzman

 

What Is Caldo Tlalpeño

 

Caldo Tlalpeño is a vibrant and hearty Mexican soup that is beloved for its complex flavors and comforting qualities. This Mexican dish is made with a base of rich chicken broth and features traditional ingredients like shredded chicken and a mix of vegetables such as carrots, zucchini, green beans, and chickpeas for added heartiness. It originated in Tlalpan, a borough of Mexico City, Mexico.

 

What sets Caldo Tlalpeño apart is the chipotle pepper, which infuses the soup with a distinctive smoky and spicy flavor. It is often garnished with fresh avocado, lime, and cilantro. Caldo Tlalpeño is not only a staple in Mexican cuisine but also a favorite soup for a nourishing meal during cold and rainy days.

 

What Makes This Recipe Great

 

I am always looking for new and different Mexican dishes to try on my family.  There are only so many fish taco and chicken fajita recipes that they’ll put up with. When I saw a recipe for Caldo Tlalpeño Soup, I knew right away that this would be a keeper.  There are so many variations on this soup, which I think of as a slightly spicy, smoky Mexican chicken soup.  

 

Chipotles, which are dried, smoked jalapeño peppers, are always the star of the show.   Without them, this would just be a chicken and vegetable soup.  Although the ingredients in Caldo Tlalpeño vary from region to region and restaurant to restaurant, you cannot make this soup without the chiles.  

 

I have also seen versions with diced zucchini, green beans, chayote, or rice.  Epazote is a traditional herb used in this soup, but it’s not easy for everyone to find, so I often use oregano in its place.  Not an exact, perfect sub, but good enough.

 

One of my favorite things about Mexican food is adding all those great toppings and condiments.  So many of my favorite dishes are incomplete without salsa, guacamole, cilantro radishes, or all of the above.  The topping bar is also my secret weapon with Mr. Picky.  He’ll eat almost anything if he is allowed to top it with corn tortilla chips or diced avocado. 

 

Caldo Tlalpeño is great on its own, but I make this a full meal with a little cooked quinoa (not at all traditional, but amazing here), a pinch of sheep’s milk feta (also nontraditional, but delish,) and a squeeze of lime and some fresh cilantro.  So light, fresh, healthful, and delicious.

 

Ingredient Notes

 

  • unrefined, cold-pressed, extra-virgin olive oil
  • yellow or white onion
  • carrots
  • garlic cloves
  • jar of diced tomatoes: I like Jovial tomatoes in glass jars. I don’t recommend fresh tomatoes as the jarred version adds more to the broth. 
  • whole dried chipotle chiles: Or 2 canned chipotles in adobo (I much prefer the dried chiles.
  • dried oregano
  • cooked chickpeas: Or one can, drained and rinsed. Also called garbanzo beans. 
  • sea salt 
  • chicken or vegetable stock: Preferably homemade, but storebought will work. 
  • baby leafy greens
  • optional accompaniments: Lime, fresh cilantro, crumbled cotija or feta cheese, cooked quinoa or rice, shredded and cooked chicken, and diced avocado.

 

Step-by-Step Instructions

 

saute the aromatics

 

In a large saucepan warm the olive oil over medium heat. Add the onion, carrots, and garlic and sauté until tender, about 6 minutes.

 

add tomatoes, oregano and chipotles

 

Add the tomatoes, chiles, and oregano and sauté for 2 minutes.

 

simmer until carrots are tender

 

Stir in the chickpeas, sea salt, and stock. Bring to a boil and lower to a simmer. Cook covered until carrots are tender, about 20 minutes.

 

Caldo Tlalpeno Soup

 

Stir in the greens and turn off the heat. Taste for salt and adjust accordingly. Pour into bowls and serve with suggested accompaniments if desired.

 

Caldo Tlalpeno Soup with a twist | Pamela Salzman

 

Expert Tips

 

  • 4 chiles make this soup about 2-3 on a heat scale of 1-10.   Eating them whole, however, is quite spicy.  You can dice them up or puree them with a little broth when the soup is finished and serve them with the other condiments/toppings for an extra kick.
  • While I made this soup without animal protein, you can always add cooked chicken breasts (leftover chicken or shredded chicken work well).

Serving Tips

 

To serve Caldo Tlalpeño, ladle the hot soup into individual bowls. Garnish each bowl with desired toppings including fresh avocado slices, chopped cilantro, and lime wedges on the side for squeezing. 

 

Optionally, add finely chopped onions, queso fresco, or crumbled Cotija for extra flavor. Serve with warm tortillas or crusty bread to complement the rich, smoky broth. 

 

Storage Tips

 

To store Caldo Tlalpeño, allow it to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat thoroughly and give it a good stir before serving.

 

caldo tlalpeno soup | pamela salzman

 

More Mexican-Inspired Recipes

 

 

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

This post may contain affiliate links

 

Get The Recipe

 

Caldo Tlalpeño Soup

Pamela
This caldo tlalpeño recipe is a hearty soup filled with amazing Mexican flavors, fresh veggies, aromatics, and chipotle chiles. Served with delicious garnishes, this filling and satisfying soup is great for colder days, months, or any time of year!
5 from 2 votes
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 2 Tablespoons unrefined cold-pressed, extra-virgin olive oil
  • 1 onion diced
  • 2 large carrots sliced into half-moons
  • 2 garlic cloves finely chopped
  • 1 15- ounce jar diced tomatoes I like Jovial tomatoes in glass jars.
  • 4-6 whole dried chipotle chiles use fewer for less heat*, or 2 canned chipotles in adobo (I much prefer the dried chiles.)
  • 1 teaspoon dried oregano
  • 1 ½ cups cooked chickpeas or 1 15-ounce can drained and rinsed
  • Sea salt 1-3 teaspoons according to whether or not your stock is salted
  • 6 cups chicken or vegetable stock preferably homemade
  • 4 cups baby leafy greens
  • Optional accompaniments: lime fresh cilantro, crumbled cojita or feta cheese, cooked quinoa or rice, shredded and cooked chicken, diced avocado

Instructions
 

  • In a large saucepan warm the olive oil over medium heat. Add the onion, carrots and garlic and sauté until tender, about 6 minutes.
  • Add the tomatoes, chiles, and oregano and sauté for 2 minutes.
  • Stir in the chickpeas, sea salt and stock. Bring to a boil and lower to a simmer. Cook covered until carrots are tender, about 20 minutes.
  • Stir in the greens and turn off the heat. Taste for salt and adjust accordingly. Serve with suggested accompaniments if desired.

Notes

Expert Tips
4 chiles make this soup about 2-3 on a heat scale of 1-10.   Eating them whole, however, is quite spicy.  You can dice them up or puree them with a little broth when the soup is finished and serve them with the other condiments/toppings for an extra kick.
While I made this soup without animal protein, you can always add cooked chicken breasts (leftover chicken or shredded chicken work well). 
Serving Tips
To serve Caldo Tlalpeño, ladle the hot soup into individual bowls. Garnish each bowl with desired toppings including fresh avocado slices, chopped cilantro, and lime wedges on the side for squeezing. 
Optionally, add finely chopped onions, queso fresco, or crumbled Cotija for extra flavor. Serve with warm tortillas or crusty bread to complement the rich, smoky broth. 
Storage Tips
To store Caldo Tlalpeño, allow it to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat thoroughly and give it a good stir before serving.
Tried this recipe?Let us know how it was!

 

 

 

Grilled Halloumi Salad with Sumac Dressing

This Halloumi Salad features crispy grilled halloumi cheese atop a bed of fresh greens and veggies and topped with a homemade sumac dressing. A refreshing, delightful salad for any gathering or occasion. 

 

grilled halloumi salad in a white dish

 

What is Halloumi Cheese

 

Halloumi cheese is a traditional cheese originating from Cyprus, known for its unique texture and high melting point. This salty cheese is made from a mixture of goat’s milk and sheep’s milk and sometimes cow’s milk. It’s a firm cheese with a rubbery texture and develops a crispy crust when grilled or fried. 

 

The salty and tangy flavors make a delicious accompaniment to fresh veggies, herbs, and mild salad dressings. Add this to your regular rotation for a delicious appetizer or side salad. 

 

What Makes This Halloumi Salad Recipe Great

 

Halloumi is a delicious, unique, and overlooked cheese. It is terrific in a salad because it doesn’t fall apart when you cook it. It just gets soft with lots of texture from grilling it. 

 

Remember what I always say about salads – you don’t need to follow the recipe exactly and you can mix and match ingredients. Feel free to add additional ingredients and proteins as desired. This salad would also be great with pita chips crushed on top. 

 

It’s topped with a fresh and zesty sumac dressing that pairs perfectly with the fried halloumi! 

 

Ingredient Notes

 

recipe ingredients in their original packaging

 

Sumac Dressing

  • fresh lemon juice and zest
  • unrefined cold-pressed extra-virgin olive oil
  • sea salt or kosher salt, to taste
  • Freshly ground black pepper to taste
  • raw honey or pure maple syrup
  • ground sumac

 

Halloumi Salad Ingredients

  • romaine lettuce, chopped (or use your favorite greens)
  • radishes sliced thinly or julienned
  • dill pickles diced or a handful of cornichons chopped
  • fresh mint or dill, leaves only, chopped
  • container of Halloumi cheese: If you can’t find this cheese in grocery stores, feel free to sub goat cheese or feta or vegan feta (cold, not cooked).

 

Step-by-Step Instructions

 

numbered step by step photos showing how to make this recipe

 

  1. Combine all the dressing ingredients in a jar with a screw-top lid and shake until emulsified.
  2. Arrange the salad greens, radishes, pickles, and herbs in a large bowl or platter.
  3. Preheat a nonstick skillet or grill pan over medium-high heat. Pat the halloumi dry and slice it into ½-inch thick slices if it is not already sliced.  Make sure your grill pan is clean otherwise, the halloumi will stick.  Sear the halloumi until golden brown, about 2-3 minutes. Turn over and sear on the other side.
  4. Lightly drizzle the dressing atop the salad and toss until just combined. Arrange the warm and crispy halloumi on top and serve immediately.

 

halloumi grilling in a pan

 

Expert Tips

 

  • Dairy-free or Vegan: Swap in chickpeas or avocado for the halloumi. 
  • Added Protein: You can add extra proteins like cooked shredded chicken, cubed tofu, cooked legumes, or another protein source if desired. 
  • Additional Ingredients: As always with a salad, add your favorite ingredients. Some options include cucumbers, cherry tomatoes, red onion, green onion, baby spinach or spring mix, kalamata olives, fresh herbs, creamy avocado, red peppers, etc. 
  • Cooking Methods: You can grill the halloumi in a skillet over the stovetop, on a grill pan, or even on your outdoor grill. 

 

Serving Tips

 

Serve this salad lightly dressed with the sumac dressing with the grilled halloumi cheese atop the bed of greens and veggies. Drizzle additional dressing as desired. It works as an appetizer, or side dish for a gathering and accompanies any main dish really well. 

 

Storage Tips

 

This halloumi salad is best eaten immediately. If you have leftovers, I recommend storing the cheese separately from the salad in individual airtight containers for up to 48 hours. Store any leftover sumac salad dressing in a mason jar or container with a tight-fitting lid and store in the fridge for up to a week. 

 

a halloumi salad in a serving platter

 

More Favorite Salads

Mexican Cobb Salad

Wedge Salad with Creamy Dressing

Roasted Beet Greek Salad

Cauliflower Crunch Salad Recipe

 

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

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Get the Recipe

 

Seared Halloumi Salad with Sumac Dressing

Pamela
This Halloumi Salad features crispy grilled halloumi cheese atop a bed of fresh greens and veggies and topped with a homemade sumac dressing. A refreshing, delightful salad for any gathering or occasion.
Print Recipe
Servings 4 -6

Ingredients
  

  • Sumac Dressing
  • zest of 1 lemon and the juice of 1/2 a lemon
  • ¼ cup unrefined cold-pressed extra-virgin olive oil
  • ¼ teaspoon sea salt to taste
  • Freshly ground black pepper to taste
  • Drop of raw honey or pure maple syrup
  • ½ teaspoon ground sumac
  • Halloumi Salad
  • 1 head of romaine lettuce chopped (or use your favorite greens)
  • A few radishes sliced thinly or julienned
  • 2 dill pickles diced or a handful of cornichons, chopped
  • A handful of fresh mint or dill leaves only, chopped
  • 1 8- ounce container Halloumi cheese

Instructions
 

  • Combine all the dressing ingredients in a jar with a screw-top lid and shake until emulsified.
  • Arrange the salad greens, radishes, pickles, and herbs in a bowl or platter.
  • Preheat a skillet or grill pan over medium-high heat. Pat the halloumi dry and slice it into ½-inch thick slices if it is not already sliced. Make sure your grill pan is clean otherwise, the halloumi will stick. Sear the halloumi until golden brown, about 2-3 minutes. Turn over and sear on the other side.
  • Lightly dress the salad and toss until just combined. Arrange the warm halloumi on top and serve immediately.

Notes

Expert Tips
Dairy-free or Vegan: Swap in chickpeas or avocado for the halloumi.
Added Protein: You can add extra proteins like cooked shredded chicken, cubed tofu, or another protein source if desired.
Additional Ingredients: As always with a salad, add your favorite ingredients. Some options include cucumbers, cherry tomatoes, red onion, green onion, baby spinach or spring mix, kalamata olives, fresh herbs, creamy avocado, red peppers, etc.
Cooking Methods: You can grill the halloumi in a skillet over the stovetop, on a grill pan, or even on your outdoor grill.
Serving Tips
Serve this salad lightly dressed with the sumac dressing with the grilled halloumi cheese atop the bed of greens and veggies. Drizzle additional dressing as desired. It works as an appetizer, or side dish for a gathering and accompanies any main dish really well.
Storage Tips
This halloumi salad is best eaten immediately. If you have leftovers, I recommend storing the cheese separately from the salad in individual airtight containers for up to 48 hours. Store any leftover sumac salad dressing in a mason jar or container with a tight-fitting lid and store in the fridge for up to a week.
Tried this recipe?Let us know how it was!

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Easy Salmorejo Recipe (Spanish Cold Tomato Soup)

This salmorejo is a Spanish cold tomato soup recipe that is thick, creamy, and smooth. It’s bursting with rich flavor, and so satisfying in the hot summer months as a light lunch or appetizer. Made with 5 simple ingredients, this recipe is easy to make and absolutely delicious! 

 

an overhead shot of salmorejo in a bowl next to ingredients

Photography by Victoria Wall Harris

Continue reading

Grilled Yogurt-Marinated Chicken Kabobs Recipe

This yogurt marinated chicken kabobs recipe ensures tender, flavorful, and juicy chicken, thanks to the yogurt’s natural tenderizing properties. Made with favorite herbs and spices, these kabobs are perfect for grilling and make an easy dinner for summer cookouts or any occasion.

chicken skewers on a white platter

Why You’ll Love This Recipe

Summer is coming which means more time outside and more time to grill! These Yogurt Marinated Chicken Kabobs get tenderized and flavorful in a marinade overnight, then grill up in just 10-15 minutes. The resulting chicken is tender, juicy, and full of flavor. Plus it can be served a variety of ways– on a Greek Salad, alongside grilled or roasted veggies, rice pilaf, or however you like. 

 

If you’re looking for new ways to jazz up your rotation and get away from boring chicken recipes, kabobs are always a highlight for me and my family. They’re easy to make, fun to eat, and can be served so many different ways, making them versatile and convenient for home cooking. 

 

For a dipping sauce, try my Green Goddess Tzatziki which goes perfectly with the grilled chicken as it is yogurt based as well. 

 

Recipe Highlights

  • Simple Ingredients
  • Can be made on the outdoor grill or over the stovetop
  • Marinates overnight, cooks in under 15 minutes
  • Pairs well with numerous side dishes

Ingredient Notes

recipe ingredients with a white background

Yogurt Marinade 

  • unsweetened whole milk yogurt or plain Greek yogurt:  I use plain yogurt (Greek is fine) in this recipe. Make sure it’s unsweetened. Or you can use coconut yogurt for a plant-based option.
  • unrefined, cold-pressed extra-virgin olive oil
  • paprika
  • ground cumin
  • crushed red pepper flakes (use more if you like spicy)
  • coriander
  • lemon zest
  • fresh lemon juice
  • kosher salt
  • Freshly ground black pepper
  • garlic cloves

 

Chicken Kabobs

  • boneless skinless chicken breasts or thighs: I use boneless skinless chicken thighs cut into 2-inch pieces. Lamb would also work well here instead of the chicken. Or you can use tofu for a plant-based option. 
  • large red onion, cut into wedges
  • Avocado oil for greasing the grill
  • Serving suggestions: tzatziki, lemon wedges

 

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. In a large bowl, combine all marinade ingredients and whisk together until combined. Add chicken pieces to the yogurt mixture and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight. Another option is to skewer the chicken first and then brush it with the marinade. Add to a large resealable plastic bag or baking sheet pan and store in the fridge to marinate. 
  2. Thread the chicken pieces onto metal skewers (you will need about 6-8 skewers, depending on their size), alternating with the red onions. 
  3. Preheat the grill to medium-high heat. Make sure your grill is very clean to avoid sticking. You can grease the grill with oil for extra insurance (I like to use a silicone pastry brush for this). Grill kebabs until golden-brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Alternatively, grill in a grill pan or broil on a broiler pan for 10-15 minutes, turning occasionally. Transfer to a platter and serve. 

yogurt marinated chicken skewers on a white platter

Expert Tips

  • You can add a little turmeric to the marinade if you like.  
  • Lamb would also work well here instead of chicken. 
  • For a plant-based option, use two 15-ounce containers of extra-firm tofu. Squeeze the moisture out of the tofu by using a tofu press or slice each block in half lengthwise and wrap the blocks with paper towels and place them on a cutting board. Place something heavy, like a skillet filled with cans, on top and allow it to sit for 15 minutes or longer, if possible. Cut into 1-inch cubes. Toss to coat in the yogurt marinade. Skewer and grill until you get a few char marks on each side. 
  • If using bamboo skewers, soak skewers for 30 – 60 minutes. 
  • Don’t squish the ingredients on the skewers too tightly. 
  • If the meat sticks to the grill, use a metal spatula to release it. Alternatively, you can grease the grill grates with a little avocado oil or olive oil first. 
  • Use an instant read thermometer if needed. The internal temperature of the chicken should read 165 degrees F. 
  • If you want to make these yogurt marinated chicken kabobs without a grill, I recommend using a cast iron skillet (or another large skillet) on the stovetop. Follow the same instructions for the marinade, then prep your pan with a little olive oil or neutral cooking oil and cook the chicken kabobs in a single layer for about 8-10 minutes, turning occasionally. Adjust the cooking time if needed and use a meat thermometer to check the temperature of the chicken (it’s done at 165 degrees F). 

 

Serving Tips

Serve this yogurt marinated chicken with your favorite sides or check out these suggestions:

 

Storage Tips

a yogurt marinated chicken skewer on a plate with veggies and tzatziki

Store leftover chicken kabobs in an airtight container in the refrigerator. Serve cold atop a salad or gently reheat just until warmed through. Overheating will cause the chicken to become rubbery. 

 

Do not store any leftover Greek yogurt marinade. Discard this after cooking. 

 

Recipe FAQs

What does marinating chicken in yogurt do? 

The lactic acid and calcium in yogurt break down the chicken’s protein, making it more tender. Additionally, yogurt forms a protective layer around the chicken, keeping it moist during cooking. The marinade also adds a tangy flavor, which can be easily customized with various herbs, spices, and other ingredients.

 

Do you rinse off yogurt marinade? 

No, you don’t need to rinse off the yogurt marinade before cooking. Gently shake off any excess marinade, but do not rinse. 

 

More Summer Grilling Recipes

Grilled Potato Salad Mexican Street Corn Style

Grilled Flat Iron Steak with Simple Marinade

Chicken and Vegetable Kabobs with Chimichurri Sauce

Grilled Chicken with Cherry Tomato Vinaigrette 

Grilled Lemon Herb Chicken with Mint Drizzle

 

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

This post may contain affiliate links

Yogurt Marinated Chicken Kebabs Recipe

Pamela
This yogurt marinated chicken kabobs recipe ensures tender, flavorful, and juicy chicken, thanks to the yogurt's natural tenderizing properties. Made with favorite herbs and spices, these kabobs are perfect for grilling and make an easy dinner for summer cookouts or any occasion.
Print Recipe Pin Recipe
Servings 4 -6

Ingredients
  

  • Yogurt Marinade
  • 1 cup plain unsweetened whole milk yogurt or Greek yogurt
  • 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • 2 teaspoons paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon crushed red pepper flakes use more if you like spicy
  • ¼ teaspoon coriander
  • Zest from one lemon
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 6 cloves garlic roughly chopped
  • Chicken Kabobs
  • 2 ½ pounds boneless skinless chicken thighs or breasts, trimmed of any excess fat and cut into large bite-size pieces (I prefer thighs in this recipe)
  • 1 large red onion cut into wedges
  • Avocado oil for greasing the grill
  • Serving suggestions: tzatziki lemon wedges

Instructions
 

  • In a large bowl, combine all marinade ingredients and whisk together until combined. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight. Another option is to skewer the chicken first and then brush with the marinade.
  • Thread the chicken pieces onto metal skewers (you will need about 6-8 skewers, depending on their size), alternating with the red onion.
  • Preheat the grill to medium-high heat. Make sure your grill is very clean to avoid sticking. You can grease the grill with oil for extra insurance (I like to use a silicone pastry brush for this). Grill kebabs until golden-brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Alternatively, grill in a grill pan or broil on a broiler pan for 10-15 minutes, turning occasionally. Transfer to a platter and serve.

Notes

Expert Tips
-You can add a little turmeric to the marinade if you like.
-Lamb would also work well here instead of chicken.
-For a plant-based option, use two 15-ounce containers of extra-firm tofu. Squeeze the moisture out of the tofu by using a tofu press or slice each block in half lengthwise and wrap the blocks with paper towels and place them on a cutting board. -Place something heavy, like a skillet filled with cans, on top and allow it to sit for 15 minutes or longer, if possible. Cut into 1-inch cubes. Toss to coat in the yogurt marinade. Skewer and grill until you get a few char marks on each side.
-If using bamboo skewers, soak skewers for 30 - 60 minutes.
-Don’t squish the ingredients on the skewers too tightly.
If the meat sticks to the grill, use a metal spatula to release it. Alternatively, you can grease the grill grates with a little avocado oil or olive oil first.
-Use an instant read thermometer if needed. The internal temperature of the chicken should read 165 degrees F.
-If you want to make these yogurt marinated chicken kabobs without a grill, I recommend using a cast iron skillet (or another large skillet) on the stovetop. Follow the same instructions for the marinade, then prep your pan with a little olive oil or neutral cooking oil and cook the chicken kabobs in a single layer for about 8-10 minutes, turning occasionally. Adjust the cooking time if needed and use a meat thermometer to check the temperature of the chicken (it’s done at 165 degrees F).
Storage Tips
Store leftover chicken kabobs in an airtight container in the refrigerator. Serve cold atop a salad or gently reheat just until warmed through. Overheating will cause the chicken to become rubbery.
Do not store any leftover Greek yogurt marinade. Discard this after cooking.
Tried this recipe?Let us know how it was!

 

Grilled Flat Iron Steak Recipe (with Simple Marinade)

Uncover your outdoor grill because it’s grilling season and this Flat Iron Steak Recipe is the perfect way to kick off summer. Tender steak bathed in a simple marinade overnight, then grilled and topped with charred tomato corn salsa. Delicious, restaurant-worthy steak made right at home! 

 

flat iron steak sliced and covered in corn salsa

 

 

What is Flat Iron Steak?

Flat iron steak, also known as butler’s steak, top blade steak, or oyster blade steak is a cut of meat taken from the shoulder area of the cow. The name comes from its shape, which resembles an old-fashioned metal flat iron. 

 

This cut of steak is flavorful, tender, and well-marbled, making it a popular choice for grilling, pan-searing, or broiling. It’s best cooked to medium-rare or medium doneness to maintain its tenderness, though you can cook it to your individual preference and still have a tasty steak.  

 

Why You’ll Love This Flat Iron Steak Recipe 

I will come clean and just say I do not actually like the taste or texture of beef, so I do not eat it.  And only one of my kids likes beef, so I never make it.  And I acknowledge that cattle are harming the environment, so I don’t teach beef recipes more than once a year.  I also don’t like to yuck on anyone’s yum, and I think that high-quality animal products in moderation can be part of a healthful diet. And this Flat Iron Steak Recipe is one that should be on the rotation when you’re craving beef! 

 

I have noticed over the past decade that my friends and family are eating fewer animal products and in smaller quantities.  A few ounces of protein, but with more non-starchy vegetables, seems to be a trend in my community. While this trend is healthy and more sustainable, I think having recipes in your back pocket is always a good thing. I’ve also included vegetarian, plant-based alternatives so you can enjoy the delicious marinade and the corn salsa without the beef. 

 

As always, I am here to help you home cooks tailor recipes to the way YOU want to eat!  I have tasted this grilled steak recipe and it truly has delicious flavor and is a crowd-pleaser!

 

Recipe Highlights

  • The steak marinade tenderizes the meat and provides so much flavor.
  • It’s really easy!
  • It’s flexible and the marinade can be used on different cuts of meat.
  • The salsa is delicious on its own with chips or on grilled portobello mushrooms (see notes in recipe), a cauliflower steak, grilled or roasted tofu, fish, or another delicious steak!

 

Ingredient Notes

 

marinade recipe ingredients

 

    • Shoyu: is a high-quality soy sauce. It helps tenderize meats when used in marinades. Use GF tamari or coconut aminos if needed. 
    • Lime juice: I like to use freshly squeezed lime juice. You’ll need about 2 limes for this recipe. 
    • Olive oil: use an unrefined oil for the best flavor. 
    • Worcestershire sauce: many Worcestershire sauces have anchovies in the ingredients. Look for a vegan one if you are allergic to anchovies. 
    • Cane sugar: you only need a little bit in the marinade. Feel free to use maple sugar in its place or omit it, but it does help caramelize the steak beautifully. 
    • Cumin: adds a nice earthy flavor to the marinade. 
    • Chili powder: provides a smidge of heat. Try using smoked paprika if you want the smokiness without the heat.
    • Garlic cloves: I always keep a jar of peeled garlic (I do it myself) in the fridge to use throughout the week. Trust me. It’s a game-changer! 
    • Flat iron steak: I prefer very tender beef and flat-iron cooks quickly and is very tender. If you can’t find 100% grass-fed and grass-finished flat-iron, I would opt for a flank steak or hanger steak.
    • Corn: it’s summer!  I love fresh sweet corn in the summer. Almost all sweet corn is non-GMO and has carotenoids and lots of fiber.
    • Red onion: I enjoy the color and tang of red onions. You always have options including shallots or green onions.
    • Cherry tomatoes: I like that the cherry or grape tomatoes keep their structure and don’t dilute the salsa, but use whatever tastes great.
    • Cilantro: I know you’re out there, cilantro-haters. Just omit it if you don’t like it.
    • Basil: is one of the only herbs that likes to be stored at room temp (snip the bottoms and place in a jar with a little water.)  One of these days I’m going to plant some in a pot on my patio.
    • Maple syrup: optional, but does enhance the sweetness of the corn and tomatoes. 
    • Kosher salt & black pepper to taste. 

Step-by-Step Instructions

 

steak covered in marinade in a glass dish

 

Step 1 In a dish large enough to hold the steak (or resealable plastic bag), whisk together the shoyu, lime juice, oil, Worcestershire, sugar, cumin, chili powder, and garlic until well combined. Poke a few holes with a fork on one side of the steak. This will help penetrate the steak with the marinade. Toss the steak in the marinade, turning to coat. Cover and refrigerate for 4 hours or up to overnight.

 

Step 2 Preheat a grill to medium-high heat and grease your grill grates if necessary. 

 

grilled flat iron steak recipe sliced on a cutting board

 

Step 3 Place steaks on the hot grill and grill for 5-6 minutes on each side for medium-rare or longer for your preferred level of doneness. Use an instant-read thermometer if needed. (See notes for a temperature guide). Transfer the steak to a cutting board, cover with foil, and let the steak rest for 5 minutes at room temperature before slicing the steak against the grain into thin strips.

 

grilled corn and onions on a baking sheet

 

Step 4 Place the corn on the grill (I don’t put anything on it) and cook until the kernels begin to char, rotating occasionally. You may hear the corn pop a bit. Transfer corn to a cutting board and set aside.

 

Step 5 Lightly brush the onion slices with oil. Grill the onions on both sides to get some char marks, about 2 to 3 minutes on each side. Transfer the onion to a cutting board.

 

a hand slicing corn off the cob

 

Step 6 Cut the corn off the cob and place it in a medium bowl. Chop the onion and add to the corn. Stir in the tomatoes, cilantro, and basil.

 

Step 7 Add the garlic, lime zest, lime juice, maple syrup, oil, salt, and pepper and mix well. Taste for seasoning. Serve corn salsa over steak or assemble corn on a platter and serve steak over it.

 

a bowl of corn salsa with flat iron steak on a platter in the background

 

Expert Tips

    • Use a meat thermometer to check the internal temperature of the steak (see the chart below for guidance.). Allow the steak to rest before slicing to allow the juices to redistribute:
  • Steak Doneness Guide
      • Extra Rare or “Blue” 115 – 120 degrees F
      • Rare 125 – 130 degrees F
      • Medium-Rare 130 – 140 degrees F
      • Medium 140 – 150 degrees F
      • Medium-Well 150 – 155 degrees F
  • Grilling protein creates carcinogens, so I prefer cuts that cook quickly thereby exposing the meat to the grill for less time and therefore fewer carcinogens are created.
  • For a plant-based option: Swap the steak for 6 portobello mushroom caps, wiped clean with a damp paper towel, gills removed with a spoon and halved. Marinate for 10-15 minutes at room temp or in the refrigerator up to overnight. Preheat your grill or grill pan to high. Remove the mushrooms from the marinade and sear for 5 minutes, until you get nice char marks. Then, turn over and sear another 5 minutes or until lightly charred on the other side. Cut into strips and serve as you would grilled steak!

Substitutions

  • Steak: grilled portobello mushrooms,  cauliflower steak, or grilled or roasted tofu, or fish!
  • Cilantro: use mint or omit
  • Corn: black beans or diced grilled or roasted zucchini

Serving & Storage Tips

Serve this steak with the corn salsa and additional sides like baked potatoes, a side salad, or another roasted veggie. Alternatively, you can serve the steak as fajitas, tacos, stir fry, salads, and more! 

 

Store leftovers of this flat iron steak recipe and corn salsa in separate airtight containers for up to 3-4 days. Reheat the steak and serve topped with the chilled corn salsa. 

 

a flat iron steak recipe cooked and sliced on a white platter with corn salsa on top

 

More Grilling Recipes

Chicken Kabobs with Green Goddess Tzatziki Dressing

Charred Eggplant Salad Recipe

Grilled Summer Chicken Salad

Thai (Grass-Fed) Steak Salad Recipe

Grilled Blooming Onions

 

If you give this flat iron steak recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

Get the Recipe

Grilled Steak with Tomato-Corn Salsa

Pamela
Uncover your outdoor grill because it’s grilling season and this Flat Iron Steak Recipe is the perfect way to kick off summer. Tender steak bathed in a simple marinade overnight, then grilled and topped with charred tomato corn salsa. Delicious, restaurant-worthy steak made right at home! 
Print Recipe
Servings 4 -6

Ingredients
  

  • 3 Tablespoons shoyu tamari or coconut aminos
  • 3 Tablespoons freshly squeezed lime juice about 2 limes
  • 3 Tablespoons unrefined olive oil or avocado oil
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon cane sugar
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons chili powder
  • 3 cloves garlic minced
  • 2 pounds flat iron steak my preference or hanger steak or flank steak*
  • ___________________
  • Corn Salsa:
  • 3 ears corn shucked
  • 1/2 red onion sliced
  • Unrefined cold-pressed extra-virgin olive oil or avocado oil for brushing onions
  • 1 pint cherry or grape tomatoes halved
  • 1/4 cup fresh cilantro and tender stems chopped
  • 1/4 cup fresh basil leaves chopped
  • 2 cloves garlic minced
  • Zest and juice of 1 lime
  • 1 teaspoon pure maple syrup or raw honey optional, but I've made it without and it enhances the sweetness of the corn and tomatoes
  • 1/4 cup unrefined cold-pressed extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper

Instructions
 

  • In a dish large enough to hold the steak, whisk together the shoyu, lime juice, oil, worcestershire, sugar, cumin, chili powder, and garlic until well combined. Poke a few holes with a fork on one side of the steak. This will help penetrate the steak with the marinade. Toss the steak in the marinade, turning to coat. Cover and refrigerate for 4 hours or up to overnight.
  • Preheat a grill to medium-high heat.
  • Grill the steak for 5 to 6 minutes on each side for medium-rare. See notes for a temperature guide. Transfer the steak to a cutting board, cover with foil and allow to rest for 5 minutes before slicing the steak against the grain.
  • Place the corn on the grill and cook until the kernels begin to char, rotating occasionally. You may hear the corn pop a bit. Transfer corn to a cutting board and set aside.
  • Lightly coat the onion slices with oil. Grill the onions on both sides to get some char marks, about 2 to 3 minutes on each side. Transfer onion to cutting board.
  • Cut the corn off the cob and place in a medium bowl. Chop the onion and add to the corn. Stir in the tomatoes, cilantro and basil. Add the garlic, lime zest, lime juice, maple syrup, oil, salt and pepper and mix well. Taste for seasoning. Serve corn salsa over steak or assemble corn on a platter and serve steak over it.

Notes

Expert Tips
Use a meat thermometer to check the internal temperature of the steak (see the chart below for guidance.). Allow the steak to rest before slicing to allow the juices to redistribute:
Steak Doneness Guide
Extra Rare or "Blue" 115 - 120 degrees F
Rare 125 - 130 degrees F
Medium-Rare 130 - 140 degrees F
Medium 140 - 150 degrees F
Medium-Well 150 - 155 degrees F
Grilling protein creates carcinogens, so I prefer cuts that cook quickly thereby exposing the meat to the grill for less time and therefore fewer carcinogens are created.
For a plant-based option: Swap the steak for 6 portobello mushroom caps, wiped clean with a damp paper towel, gills removed with a spoon and halved. Marinate for 10-15 minutes at room temp or in the refrigerator up to overnight. Preheat your grill or grill pan to high. Remove the mushrooms from the marinade and sear for 5 minutes, until you get nice char marks. Turn over and sear another 5 minutes or until lightly charred on the other side. Cut into strips and serve as you would grilled steak!
Substitutions
Steak: grilled portobello mushrooms, cauliflower steak, or grilled or roasted tofu, or fish!
Cilantro: use mint or omit
Corn: black beans or diced grilled or roasted zucchini
Serving & Storage Tips
Serve this steak with the corn salsa and additional sides like baked potatoes, a side salad, or another roasted veggie. Alternatively, you can serve the steak as fajitas, tacos, stir fry, salads, and more!
Store leftover flat iron steak and corn salsa in separate airtight containers for up to 3-4 days. Reheat the steak and serve topped with the chilled corn salsa.
Tried this recipe?Let us know how it was!

 

 

How to Make an Easy Citrus Syrup Recipe (No Cook!)

This three ingredient Citrus Syrup is an easy, no-cook simple syrup alternative! Use it to add bright citrus flavor to fruit salad, mocktails or cocktails, and more! 

 

 

What Makes This Recipe Great

I originally used this Citrus Syrup recipe as a dressing for my delicious Fruit Salad, which added a fabulous bright, tart flavor and drew out the sweetness of the fruit. If you love citrus flavors (it’s always citrus season here in California!), then you are going to love this quick and easy syrup.

 

I’ve included instructions on how to make my fruit salad (the perfect side dish for summertime!), but this syrup doesn’t stop there. It can be made with a variety of citrus fruits and sweetener of your choice, and is a great way to jazz up any beverage, dessert, or dressing of choice!

 

To make, we’ve eliminated the need for cooking, as we allow the citric acid to do its thing and help dissolve the sugar without cooking over the stove. This recipe is quite customizable, as you can use your favorite citrus juices, sweetener of choice, and zest for added flavor, if desired. Now let’s make it! 

 

Ingredient Notes

 

 

  • fresh orange juice
  • fresh lemon juice: Add lemon zest for a stronger flavor. 
  • light honey or light brown sugar

Step-by-Step Instructions

 

 

Step 1

In a small bowl or mason jar, mix and stir all ingredients until the sugar dissolves.  This can be made in advance and refrigerated for up to two days.

 

Expert Tips

  • Variations: You can make this syrup with any variation of fresh citrus fruit that you prefer (grapefruit juice, lime juice, blood orange juice, etc.). For a stronger flavor, add the zest of the fruit with a handheld grater.  
  • Simple Syrup: Most simple syrup recipes involve adding equal parts water and white sugar into a small saucepan, then bringing to a boil over the stove with the fresh citrus juice and citrus peels. While this method works great, it does require more time and cooking. The no-cook method we’re using today yields a very delicious result, though feel free to make a true simple syrup if desired. 
  • Modifications: Use honey or maple syrup for an all-natural sweetener, organic cane sugar or brown sugar, or even monk fruit sweetener for a healthy alternative. You can use more or less sugar depending on your desired sweetness. 

Serving Tips

There are many uses for this syrup. Here are some suggestions for how to use it. 

  • mix-in to your favorite cocktail or mocktail recipes (think whiskey sours, old fashioneds, margaritas, and gin or vodka drinks)
  • add to iced tea, plain seltzer, or other favorite drinks 
  • atop unsweetened Greek yogurt
  • toss it in simple fruit salads for an added bright, sweet, and tart flavor that enhances the flavor of the fruit. 

Storage Tips

Store this citrus syrup in an airtight container or jar and refrigerate for up to 2 days. 

 

 

Fruit Salad with Citrus Syrup and Fresh Mint

To make a simple fruit salad tossed in citrus syrup, follow these instructions and ingredients.

Serves: 4-6

  • ½ small cantaloupe, cubed
  • 1 mango, peeled and cubed
  • 1 pound mixed berries (I used strawberries, hulled and halved, blackberries and blueberries)
  • 1/4 cup fresh orange juice
  • 1 Tablespoon fresh lemon juice, plus more to taste
  • 2 Tablespoons lightly flavored honey or light brown sugar, packed 
  • 1 Tablespoon finely chopped fresh mint, plus extra for garnish
  • Flaky sea salt, if you like salt and fruit (I do!)
  1. Place the fruit in a serving bowl. If there are any huge blackberries and blueberries, it’s fun to halve them for a pretty look.
  2. In a small bowl, combine the orange juice, lemon juice and sugar and stir until the sugar is dissolved. Pour over the fruit and gently toss to combine. Sprinkle with fresh mint. Taste and add more lemon juice if you like or zest if you want a punchier tart flavor. Refrigerate for at least 30 minutes. Garnish with a sprig of fresh mint, sprinkle with flaky sea salt, and serve.

Notes: you can also swap in different fruits like orange slices, kiwis and stone fruit.

 

 

More Citrus Forward Recipes

 

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How to Make an Easy Citrus Syrup Recipe (No Cook!)

Pamela, adapted from Bon Appetit
This three ingredient Citrus Syrup is an easy, no-cook simple syrup alternative! Use it to add bright citrus flavor to fruit salad, mocktails or cocktails, and more! 
5 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • ¼ cup fresh orange juice
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons light honey or light brown sugar

Instructions
 

  • Mix and stir until sugar is dissolved. This can be made in advance and refrigerated for up to two days.

Notes

Expert Tips
-Variations: You can make this syrup with any variation of fresh citrus fruit that you prefer (grapefruit juice, lime juice, blood orange juice, etc.). For a stronger flavor, add the zest of the fruit with a handheld grater.
-Simple Syrup: Most simple syrup recipes involve adding equal parts water and white sugar into a small saucepan, then bringing to a boil over the stove with the fresh citrus juice and citrus peels. While this method works great, it does require more time and cooking. The no-cook method we’re using today yields a very delicious result, though feel free to make a true simple syrup if desired.
-Modifications: Use honey or maple syrup for an all-natural sweetener, organic cane sugar or brown sugar, or even monk fruit sweetener for a healthy alternative. You can use more or less sugar depending on your desired sweetness.
Serving Tips
There are many uses for this syrup. Here are some suggestions for how to use it.
-mix-in to your favorite cocktail or mocktail recipes (think whiskey sours, old fashioneds, margaritas, and gin or vodka drinks), iced tea, plain seltzer, or other favorite drinks
-atop unsweetened Greek yogurt
-toss it in simple fruit salads for an added bright, sweet, and tart flavor that enhances the flavor of the fruit.
To make a simple fruit salad tossed in citrus syrup, follow these instructions and ingredients
Fruit Salad with Citrus Syrup and Fresh Mint
Serves: 4
½ small cantaloupe, cubed
1 mango, peeled and cubed
1 pound mixed berries (I used strawberries, hulled and halved, blackberries and blueberries)
1/4 cup fresh orange juice
1 Tablespoon fresh lemon juice, plus more to taste
2 Tablespoons lightly flavored honey or light brown sugar, packed
1 Tablespoon finely chopped fresh mint, plus extra for garnish
Flaky sea salt, if you like salt and fruit (I do!)
Place the fruit in a serving bowl. If there are any huge blackberries and blueberries, it's fun to halve them for a pretty look.
In a small bowl, combine the orange juice, lemon juice and sugar and stir until the sugar is dissolved. Pour over the fruit and gently toss to combine. Sprinkle with fresh mint. Taste and add more lemon juice if you like or zest if you want a punchier tart flavor. Refrigerate for at least 30 minutes. Garnish with a sprig of fresh mint, sprinkle with flaky sea salt, and serve.
Notes: you can also swap in different fruits like orange slices, kiwis and stone fruit.
Storage Tips
Store this citrus syrup in an airtight container or jar and refrigerate for up to 2 days.
Tried this recipe?Let us know how it was!