Smoked brisket breakfast tacos, burrata with grilled peaches and more recipes to kick off summer

Chef Robert Irvine joined "GMA" to give home cooks a taste of summer.

By
Kelly McCarthy
via
May 21, 2026, 7:46 AM ET
8 min read

Chef Robert Irvine stopped by "Good Morning America" on Thursday with a lineup of dishes perfect for summer entertaining.

From smoky brisket breakfast tacos to a fresh twist on pasta salad with a bright creamy dressing, check out his full recipes below, as well as tips to prep ahead and keep the cooking process simple.

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Smoked Brisket Breakfast Tacos

Chef Irvine's tips before you begin:

  • The longer the dry rub stays on the brisket prior to smoking, the more the flavor will permeate the meat rather than just sticking on the surface. I let it sit for up to 72 hours before smoking, but overnight would work fine.
  • Resting the brisket is essential. I like to let it rest wrapped in butcher paper and inside of a cooler for a long period. While it's resting, the remainder of the dish can be organized for when you're ready to serve it. 
  • Prepare the salsa ahead -- this can even be done the day before, along with any other items that need cooking. When the brisket is ready, you will be able to reheat the items and build the tacos quicker.
  • For the best flavor, use farm-raised eggs and let them sit at room temp prior to cooking.

    • Serves 4

    Ingredients
    For the brisket
    1 brisket point
    2 ounces mayonnaise
    4 tablespoons kosher salt
    4 tablespoons black pepper
    2 teaspoons cumin
    2 teaspoons ancho chili powder
    1 tablespoon smoked paprika
    1 teaspoon chipotle powder
    1 teaspoon garlic powder
    1 teaspoon onion powder
    Apple cider vinegar
    Water
    Salsa (see below)

    For the salsa
    8 ounces fresh tomatoes
    4 ounces white onion
    2 limes
    1 bunch cilantro
    1 teaspoon kosher salt
    1 teaspoon black pepper

    For the tacos
    1 pound smoked brisket, sliced
    16 tortillas, warmed
    8 ounces refried beans, warmed
    8 ounces grated Jack cheese
    8 ounces caramelized onion
    4 ounces caramelized jalapeño or bell pepper
    8 eggs, cooked to preference

    Directions

    Make the brisket: Mix spices together. Rub brisket with mayonnaise, coat with spice mix and refrigerate overnight.

    Preheat smoker to 225 F. Smoke brisket until internal temperature reaches 160 to 165 F, spritzing with vinegar and water mixture as it cooks.

    Wrap brisket, return to smoker and cook until internal temperature reaches 205 F. Rest in a cooler or warming box for 2 to 4 hours, then slice.

    Make the salsa: Grill tomatoes until charred and soft. Char onion until very dark. Blend tomatoes, onion, and juices until smooth, then season with salt, pepper and lime juice.

    Build the tacos: Spread refried beans on tortillas, top with brisket, add egg, then finish with salsa and cheese.

    Burrata with Grilled Summer Peaches

    Chef Irvine's tips before you begin:

  • The peaches need to be ripe, but not overripe or too soft and mushy, otherwise the stone can't be removed easily and the fruit will be difficult to work with.
  • Prepare the grill in advance so the peaches get a nice char quickly and don't burn on the grill.
  • Remove the burrata from the water approximately 20 to 30 minutes before serving so that it comes up to room temperature. This allows the flavors to be more pronounced and the stracciatella center will be creamier.
  • Place the tomato in the freezer overnight to ensure it is fully frozen to shave using a microplane over the top. The microplane should be done at the table or as guests pick up their plates to go eat. 

    • Serves 4

    Ingredients

    For the peaches
    4 peaches
    1 tablespoon brown sugar
    1 pinch cinnamon
    12 cherry tomatoes, halved
    4 ounces Marcona almonds
    1 tablespoon olive oil
    12 basil leaves
    2 frozen tomatoes
    4 tablespoons micro basil

    For the burrata
    4 pieces burrata (4 ounces each)
    4 tablespoons olive oil
    1 tablespoon sea salt
    1/4 tablespoon black pepper
    1 ounce hot honey

    Directions

    Prepare the peaches: Slice peaches and toss lightly with sugar and cinnamon. Grill until lightly charred.

    Toss grilled peaches with tomatoes, almonds and olive oil, then add basil and portion into bowls.

    Add the burrata: Gently open burrata and place on top. Drizzle with olive oil, season with salt and pepper, then finish with hot honey.

    Garnish by grating frozen tomato over the top and adding micro basil. Serve immediately.

    Chilled Potato Gnocchi Summer Salad

    Chef Irvine's tips before you begin:

  • Prepare the dressing the day before and keep chilled in the refrigerator to develop the flavors.
  • Once everything is cut, chopped and mixed, it's time to make the gnocchi.
  • The gnocchi should not be refrigerated after cooking, or it will become dense. Only allow them to reach room temperature after they are boiled, before pan frying in order to give them a crisp exterior.
  • Once seared and cooled down to room temperature, add the cold dressing. Let this sit for a few minutes so the ingredients absorb the dressing and add more if needed. Once they are dressed, add the remainder of the ingredients.

    • Serves 4

    Ingredients

    For the dressing
    1 cup Greek yogurt
    1 cup parsley
    1 cup mixed herbs
    2 tablespoons chives
    2 tablespoons lemon juice plus zest
    1 tablespoon olive oil
    4 tablespoons capers
    1/2 teaspoon kosher salt
    1/2 teaspoon black pepper

    For the salad
    1 pound bacon
    4 ounces olive oil
    1 tablespoon kosher salt
    1 tablespoon black pepper
    2 pounds potato gnocchi
    2 ounces green onion
    8 ounces tomatoes

    Directions

    Make the dressing: Blend all ingredients until smooth, then chill.

    Cook gnocchi in salted boiling water until they float. Remove, coat lightly with oil and let cool to room temperature. Do not refrigerate.

    Crisp bacon in a skillet, then remove and set aside. Use the fat to sear gnocchi until lightly crisp.

    Combine gnocchi with dressing, then add tomatoes, green onion and bacon. Toss and adjust seasoning.

    Pastrami and Broccoli Rabe Sandwiches

    Chef Irvines' tips before you begin:

  • Pastrami takes hours to cook, so take your time to ensure it is tender. Prepare it ahead and it can be kept warm in a cooler or sealed container to maintain heat. If the pastrami is undercooked, it will be tough in the sandwich.
  • Prep the other ingredients, such as grating the cheese, while the pastrami is cooking, and keep in the fridge.
  • Scooping out the baguettes allows for a nice build, and the ratio of bread to meat is perfect. 

    • Serves 4

    Ingredients
    For the spread
    1 ounce chipotle in adobo, pureed
    4 ounces mayonnaise
    1 tablespoon lemon juice

    For the sandwich
    2-pound pastrami, cooked
    4 seeded baguettes
    1 pound broccoli rabe
    2 ounces olive oil
    1 tablespoon kosher salt
    1 tablespoon black pepper
    4 ounces Comté cheese, sliced

    Directions

    Make the spread: Mix chipotle, mayo and lemon juice until smooth.

    Prepare the pastrami according to package directions, then rest and slice thick.

    Blanch broccoli rabe, then sauté with olive oil, and season with salt and pepper.

    Assemble sandwiches: Scoop out some bread, spread chipotle mayo, layer pastrami and broccoli rabe, then top with cheese.

    Toast until bread is crisp and cheese is melted.

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