Ehrmahgerd ANOTHER balsamic-themed recipe this week. Do you think you can deal??? I think you can deal. Due to the pure, flavor-packed deliciousness of this skillet, you can most definitely deal.
I honestly have zero idea how I came up with the flavor profiles for this recipe. Like ummm let me just throw a bunch of my favorite things in a skillet, throw some greens in, and see how it goes? That’s basically been the extent of my creativity cooking lately. But the best part is when it turns out AWESOME, and then the only way to make it even more awesome is to dress it up (haha, salad dressing puns) with some Tessemae’s Honey Balsamic!
Sweet and savory might be my faaavorite flavor combination. That’s why dark chocolate and sea salt is so good – it hits on all those tastebud receptors! But I’m more of a savory gal myself, so this skillet is a total winner. On the savory side: ground beef, pancetta (uuuuugh, the BEST) and sautéed onions. On the sweet side: plantains and chopped apples. And to finish it all off with some freshness, crisp arugula! (or, you know, your favorite greens.) And for the closer: the Honey Balsamic. My mouth is watering just thinking about it, it’s fine.
P.S., I tried this recipe multiple times with different dressings, and these other ones also taste amaaaazeballs with these flavors: Lemon Garlic, Cracked Pepper, and Lemonette! Let me know if you try out other ones too!
Try it out and let me know what you think! This one will quickly become a staple in your house, because it definitely has in mine!)
- 2 Tbsp coconut oil
- 2 yellow (browning) plantains, peeled and sliced into bite-sized pieces.**
- 2 oz pancetta (1 small package) or a few slices of prosciutto
- 1 medium yellow onion, diced
- 1 Tbsp minced garlic
- 1 lb ground beef
- 1 medium apple, diced
- 2 large handfuls fresh Arugula
- 3-4 Tbsp Tessemae’s Honey Balsamic Dressing
- Heat 2 Tbsp coconut oil until hot in a large cast iron skillet. Gently place the plantains around the skillet, and Cook for about 2 minutes on each side, until lightly browned. Watch them closely so they don’t burn! Carefully flip with a small metal spatula or fork, then remove from the heat and place in a bowl.
- Next, add the pancetta to the pan, and cook until crispy - about 3-4 minutes. Move the pieces around with a wooden spoon so they get evenly browned. Remove from the pan and combine with the plantains.
- Add the chopped onion and minced garlic to the pan with a small pinch of sea salt (about ¼ tsp). Sauté for about 5-6 minutes, until the onions start to get translucent. Then, add in the beef, breaking it up with the wooden spoon into small pieces.
- The beef will take about 5-7 minutes to brown. With about 2 minutes left, sprinkle the diced apples over the whole skillet and stir them in with the beef.
- Once the beef is cooked through to your liking, remove the skillet from the heat. Mix in the plantains and pancetta, then stir in 2 large handfuls of arugula. Toss with Tessemae’s Honey Balsamic, and serve!
This post is part of a sponsored collaboration with my friends from Tessemae’s All Natural!