Favorite Labor Day Healthy Beef Recipes

Favorite Labor Day Healthy Beef Recipes

Labor Day typically marks the official end of summer, with back-to-school in full swing and shorter days and cooler temperatures on the horizon. In a year where nothing seems typical, we want to help you take a moment to enjoy the simpler things in life this Labor Day – to relax and reflect on a year’s worth of hard work with a small gathering of friends & family. While we can’t exactly take part in fall’s typical fare, such as tailgate parties and football games, and fall carnivals, we can still take comfort in cooking a dang good meal at home. Here are a few recipes to bring on the fall fun with local, seasonal ingredients.  


Bacon Wrapped Filet Mignon with Chiles & Herbs 

Nolan’s simple-yet-sophisticated take on a family favorite, the elegant and tender filet. This no-frills grilling method features a fresh, zesty relish and results in a flavor that’s the perfect marriage of marinade and smokiness.  

Prep Time: 10 minutes, plus 3 hours to marinate the meat 

Cook Time: 12 minutes 

Serves: 8 


For the marinade: 

  • 1 cup olive oil 
  • 2 Tbsp. red wine vinegar 
  • 1 Tbsp. freshly ground black pepper 
  • 2 thyme sprigs 
  • 1 rosemary sprig 

For the relish: 

  • ¼ cup olive oil 
  • 2 Tbsp. unsalted butter, melted 
  • 1 Tbsp. olive oil 
  • ¼ cup finely chopped red onion 
  • 4 garlic cloves, minced 
  • 1 Tbsp. chopped fresh parsley 
  • 1 Tbsp. diced green chiles, seeded 
  • 1 tsp. grated lemon zest 

For the Filets: 

  • 8 (6-ounce) bacon wrapped filet mignon steaks 
  • 1-2 tsp. sea salt 
  • 1-2 tsp. freshly ground black pepper 
  • 1-2 Tbsp. vegetable oil 


Combine all of the marinade ingredients in a glass baking dish and mix well. Add the steaks and turn to coat. Cover and marinate in the refrigerator for 3 hours.  

For the relish, combine all of the ingredients in a small bowl and mix thoroughly. Place half of the relish in a separate small bowl and set alongside the grill.  

Preheat the grill to medium-high and lightly oil the grill grates. 

Remove the steaks from the marinade, pat dry with heavy-duty paper towels and season with salt and pepper. Drizzle with the vegetable oil. 

Cook the steaks (in batches, if necessary) for 6 minutes per side for medium-rare. Baste with some of the relish mixture while cooking to ensure that the meat is beautifully caramelized.  

Turn the steaks over and place them on a serving platter. Top with the remaining relish and serve. 


Citrus Infused Avocado Salad with Tortilla Chips 

This salsa-meets-salad creation is a Nolan favorite. The mix of citrus and sweet honey perfectly pairs with lemony cilantro, resulting in a summer staple that you can thankfully recreate year-round. Pair with some store-bought chips (homemade, if you’re so inclined) and enjoy this delicious, fresh side dish. 

Prep Time: 10 minutes, plus 1 hour to chill 

Cook Time: 

Serves: 10 


  • 2/3 cup olive oil 
  • ½ cup fresh orange juice 
  • 1/3 cup red wine vinegar 
  • Juice of 2 limes 
  • 1 Tbsp. honey 
  • 2 bunches of cilantro, chopped (leaves only) 
  • 10 large avocados, peeled, pitted and diced 
  • 8 large Roma tomatoes, diced into ¾-inch cubes 
  • 1 tsp. kosher salt 
  • 1 tsp. freshly ground black pepper 
  • 1 lb. bag of tortilla chips 


Mix the olive oil, orange juice, vinegar, lime juice, honey and cilantro in a large bowl. Add the avocado, tomatoes, salt and pepper. Mix gently. Cover and chill in the refrigerator for 1 hour. 

Serve with the tortilla chips.