We’ve finally put a fork in old man winter. Now, it’s time to roll out the grill for fine dining done right—with the Omaha Steak Company. Their 4 million deliveries from Nebraska to Newfoundland promise to keep fun and food in what is sure to be a flame-broiled summer.
Be sure to check out the mouthwatering Mojo Beef Kabob recipe, below.
Story by Matthew Spencer
Mojo Beef Kabobs
1 pound Omaha Steaks Beef Sirloin Tips
1 tsp coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 Tbsp finely chopped fresh oregano
3 Tbsp olive oil
2 Tbsp finely chopped fresh parsley
1 tsp ground cumin
1 tsp minced garlic
3/4 tsp salt
Whisk mojo sauce ingredients in small bowl. Set aside. Cut beef steak into 1 ¼-inch pieces; season with pepper. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four skewers. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill kabobs, uncovered, about 8 to 10 minutes for medium rare to medium, turning occasionally. Serve kabobs drizzled with sauce.
Below are bonus recipes courtesy of Omaha Steaks, available on Nebraskalife.com!
Caesar Steak Sandwiches
3 Omaha Steaks Top Sirloin Steaks
1/2 cup prepared non-creamy Caesar dressing
2 cups coarsely chopped romaine lettuce
1/4 cup shredded Parmesan cheese
4 hoagie rolls (6 inches long each), split, toasted
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Reserve 2 tablespoons dressing. Pour remaining dressing in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
Toss lettuce with reserved dressing and 2 tablespoons cheese in medium bowl. Divide evenly over bottom of each roll. Top with beef; sprinkle with remaining cheese. Close sandwiches.
Beef Spring Rolls with Carrots and Cilantro
3 Omaha Steaks Top Sirloin Steaks
1/4 cup plus 3 tablespoons stir-fry sauce and marinade, divided
8 rice paper wrappers (8 to 9 inch diameter)
1 cup shredded carrots
1 cup lightly packed fresh cilantro
Additional prepared stir-fry sauce and marinade (optional)
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup stir-fry sauce and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.
Spoon 1/4 cup beef, 2 tablespoons carrots and 2 tablespoons cilantro evenly in a row across center of wrapper, leaving 1-inch border on right and left sides; drizzle with about 1 teaspoon reserved stir-fry sauce. Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Repeat with remaining wrappers and filling ingredients. Cut each spring roll diagonally in half. Serve with additional stir-fry sauce, if desired.
See more at: www.omahasteaks.com/servlet/recipe