Charred Tomato & Ground Beef Skillet with Crispy Garlic
Ingredients
- 1 poundground beef
- 1 poundcherry tomatoes
- 6 clovesgarlic
- 3 tablespoonolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh basil
- 1 tablespoonbalsamic vinegar
Prep
- 01
Slice 6 garlic cloves thinly.
- 02
Halve 1 pound cherry tomatoes (or leave whole if small).
- 03
Chop or tear 1/4 cup fresh basil for garnish.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, breaking it into small pieces with a spoon. Cook for 4–5 minutes until browned, stirring occasionally. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate.
- 02
In the same skillet, add remaining 2 tablespoons olive oil over medium-high heat. Add sliced garlic and cook for 1 minute until fragrant.
- 03
Add cherry tomatoes and 1/4 teaspoon red pepper flakes. Cook for 5–6 minutes, shaking the pan occasionally, until tomatoes blister and burst.
- 04
Return beef to the skillet, stir in 1 tablespoon balsamic vinegar, and cook for 1 minute to combine. Taste and adjust seasoning with salt and pepper as needed.
- 05
Transfer to a serving bowl or plates. Top with fresh basil and serve warm, as is or over crusty bread, rice, or pasta.
Spice Tips
For a deeper heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A squeeze of fresh lemon juice brightens the acidity if you prefer less sweetness. A pinch of dried oregano (1/4 teaspoon) adds herbaceous depth without extra fresh herbs.
Serve as a bowl, on crusty bread, over pasta, rice, or creamy polenta. Leftovers keep refrigerated for 3 days and reheat gently on the stovetop.