under 30 Recipes

Quesadilla slices in a row inside a cast iron pan with limes and salsa and tortilla chips.

Whole 30 Ground Beef Quesadillas

These Whole 30 complaint quesadillas will satisfy all of your Cantina cravings! Have a baking sheet handy that will hold all 4 quesadillas in one layer as you’ll be transferring them to a warm oven before serving.
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Grilled New York Strip Steak and Sweet Corn Salad

Grilled New York Strip Steak and Sweet Corn Salad

This recipe calls for ground sumac which you can find online, at some grocers, and definitely at any store that specializes in middle eastern food. It is a bit tart with a lemon like flavor and is a unique and versatile addition to your spice collection. The dish is also delicious without it so just omit if you chose. 
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French Onion Campfire Burger

French Onion Campfire Burger

Super fast and easy these make-ahead burgers deliver an extra dash of flavor thanks to a handy packet of French onion soup or dip mix. Make 2 large 1/2 pound burgers or 4 smaller 1/4 pound burgers. Serve up on your favorite bun or lettuce wrap if you’re going bread free.
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Cumin Spiced Beef and Hummus with Sautéed Ramps

Cumin Spiced Beef and Hummus with Sautéed Ramps

We dare you not to lick the bowl clean. This dish is great with a mezze platter or served as an appetizer with pita chips.
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5 Ingredient Rigatoni with Tomato Cream Sauce and Peas

5 Ingredient Rigatoni with Tomato Cream Sauce and Peas

This crave-worthy dish comes together in the time it takes to cook the pasta. Toss everything together in the pan that you cook the sauce in, serve from the pan and make clean up a breeze! We use rigatoni but penne or fusilli work as well. This recipe sauces 12 OZ of cooked pasta.
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Thai Noodle and Beef Salad

Thai Noodle and Beef Salad

Thai flavors meet the convenience of a Mason Jar Salad. Follow the layering instructions to keep it crisp.
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Taco Salad

Taco Salad

With a goddess dressing and juicy, flavorful 92% lean ground beef, this is a Paleo-friendly standby.
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Mediterranean Meatball Pita

Mediterranean Meatball Pita

Make a batch of meatball and set out the pita and fixings for a great serve-yourself lunch or casual dinner.
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A camping plate with corn on the cob and filet mignon steak slices in between grilled peppers.

Make-Ahead Foil Pack Filet Mignon Steak with Peppers, Onions, and Mushrooms

These foil packs are a game-changer for camping. They can be made ahead of time and popped in the cooler for finishing up later. Any cut of steak can be substituted for the filet mignon.
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Korean Bulgogi Sirloin Steak with Sigumchi Namul-Korean Spiced Spinach

Korean Bulgogi Sirloin Steak with Sigumchi Namul-Korean Spiced Spinach

You can also use frozen spinach-just follow the rest of the recipe accordingly.

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Sirloin steak bowl with mushrooms and potatoes and spinach and rice

Korean Bulgogi Beoseot Gangjeong-Sweet Crispy Mushrooms with Steak

Traditionally deep fried, we’ve lightened up these tasty mushrooms that still deliver on flavor. You can find gochujang in the Asian aisle of most grocery stores, it’s great to have on hand to add a pop of flavor to a variety of dishes.

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Korean Bulgogi Sirloin Steak with Cucumber and Ponzu-Mustard Vinaigrette

Korean Bulgogi Sirloin Steak with Cucumber and Ponzu-Mustard Vinaigrette

This recipe from Serious Eats is a Pre team favorite. We tried it with our new Bulgogi sirloin which pairs perfectly with this fresh salad. Easy and crave worthy, we didn’t change a thing from the original recipe except for adding a sprinkle of sesame seeds! Thanks, Serious Eats! You can find ponzu in the Asian section of most grocery stores.

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Smoked BBQ Brisket with Sweet Potato Salad

Smoked BBQ Brisket with Sweet Potato Salad

This healthy sweet potato salad gets extra crunch from lots of celery and the mildly tangy dressing with fresh sage makes for a great combo to balance our smoky BBQ brisket.   
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BBQ Smoked Brisket with Coleslaw

BBQ Smoked Brisket with Coleslaw

Crunchy and cooling, add this slaw recipe to your BBQ repertoire. It’s a quick and easy crowd-pleaser, we usually use a mix of shredded cabbage and carrot but broccoli slaw works nicely too.  
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Smoked Brisket with Potato Salad

Smoked Brisket with Potato Salad

Seasoning the cooking water helps boost the flavor of our favorite party potato salad. The recipe calls for a tablespoon of salt for the cooking water but most of it will be drained off. It’s best made a day ahead so plan accordingly!
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Our Favorite Ranch Dressing and Dip

Our Favorite Ranch Dressing and Dip

This versatile Ranch Dressing and Dip comes together in minutes in one container. The recipe makes about 1 1/2 cups but can easily be doubled. We make a 4X batch because we can’t keep it around very long! It makes a great base for a variety of other yummy dressings and dips. Use dried herbs, they hold up better in the liquid so your dressing will last longer without the herbs getting slimy. For best flavor put the dressing in the refrigerator for about an hour before using. Dressing will keep, refrigerated, for about 4 weeks.
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A footlong sandwich with tomatoes, basil, steak and mozzarella on a cutting board with tomatoes in the background.

Grilled Caprese Steak Sandwich

One of summer’s beloved flavor combos-this caprese sandwich pairs grilled steak with basil pesto, fresh mozzarella and vine-ripened tomatoes. Make ahead for an easy-eating picnic centerpiece. You’ll want to break out your best olive oil for the pesto-and there will be extra. Save and use for pasta salad, grilled chicken or pizza. Take the extra minute to tenderize the meat so you have super tender steak slices for your sandwich.
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Grilled Peach Salsa with Petite Sirloin Steak

Grilled Peach Salsa with Petite Sirloin Steak

Peach season! Buy your peaches a few(about 3 to 4) days before you make this steak friendly salsa, you’ll want them ripe yet still firm. Grilling the peaches intensifies their sweetness and makes them extra juicy while imparting a slightly smoky flavor. Add the rest of the salsa ingredients and you have the perfect balance of sweet, spicy and citrusy to add a refreshing addition to any Pre steak (or even tacos)!
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Garlic Herb Compound Butter with New York Strip Steak

Garlic Herb Compound Butter with New York Strip Steak

Well, if you can’t tell we DO love compound butter with our steaks. We think it’s a great way to enhance, but not overpower Pre’s delicious grass fed flavor. We always have a variety on hand in our test kitchen so we add a kick of flavor to suit any palate mood.
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Southwestern Layered Salad With Elote Dressing

Southwestern Layered Salad With Elote Dressing

Layer all of the favorite taco party ingredients to create this festive salad. 
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Pickled Jalapeño Peppers

Pickled Jalapeño Peppers

A condiment All-Star, we think these addictive pickled jalapeños compliment just about any savory dish with a dash of spicy brightness. Fast and easy to make, they’ll keep in the refrigerator for about a month. 
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Pickled Red Onions

Pickled Red Onions

We use the same brine recipe for our pickled red onions that we use for our pickled jalapeños. These super easy tart and tasty onions will keep, refrigerated, for about 6 weeks.
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Mexi-Cali Steak Skewer Kabobs

Mexi-Cali Steak Skewer Kabobs

Summer is not complete without these juicy skewers that are quick and fun for the entire family to prepare and then either grill or cook with the broiler.
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