Omaha Steaks Recipes

Executive Chef Karl Marsh of Omaha Steaks serves up a sizzling symphony of recipes

(page 3 of 3)


Mojo Beef Kabobs

The recipes for beef kabobs, grilled salsa steak appetizers and steak canapés provided by the Nebraska Beef Council’s The Beef Checkoff.


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)


Mojo Sauce

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


Serves 4

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.


Grilled Salsa Steak Appetizers


2  Omaha Steaks Flat Iron Steaks

1  cup thick-and-chunky salsa, divided

2  Tbsp fresh cilantro

24  large corn tortilla chips

1/2  cup guacamole

24  fresh cilantro leaves (optional)


Makes 24 appetizers

Place beef steaks and 1/2 cup salsa in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Combine remaining 1/2 cup salsa and chopped cilantro, as desired; cover and refrigerate until ready to use.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°) to medium (160°), turning occasionally.

Carve steaks into thin slices; cut slices into bite-size pieces. Arrange chips on platter. Top each chip evenly with reserved salsa mixture, beef and guacamole. Garnish with cilantro leaf, if desired. Serve immediately.


Steak Canapes on Garlic Toast

with roquefort Cream, Caramelized pears & Onions


2  Omaha Steaks Boneless Strip Steaks 

salt and freshly ground black pepper to taste

2  tsp olive oil

16  small arugula leaves, for garnish (optional)


Roquerfort Cream

8  oz Roquefort cheese, softened

1/4  cup heavy cream

2  Tbsp freshly squeezed lemon juice

1 ½  tsp white wine Worcestershire sauce or regular Worcestershire sauce  

freshly ground white pepper to taste


Garlic Toast

1  small French baguette (at least 8 inches long)

3  Tbsp butter, softened

2  cloves garlic, minced


Serves 4-8

To prepare the pears and onions, melt the butter in a large saute pan over medium-low heat. Place the pears in the pan in a single layer and saute for 5 minutes on each side. Sprinkle sugar over pears and continue to saute for 5 additional minutes on each side, or until cooked through but not mushy. Remove pears and let cool. Wipe pan with paper towel. Heat olive oil in pan and saute onions over medium heat for 10 minutes, or until golden brown. Set aside.

For the Roquefort cream, combine the Roquefort, heavy cream, lemon juice, Worcestershire sauce and pepper in a small mixing bowl. Set aside.

Preheat oven to 400°. Slice baguette on the diagonal into 1/2-inch slices. (You will need 16 slices.) Combine butter and garlic and spread a thin layer on each slice of bread. Place bread, garlic-side up, on a baking sheet and toast in the oven for 6 to 8 minutes, or until lightly golden. Remove from oven and set aside to cool.

Season steaks with salt and pepper. Heat olive oil in a cast-iron skillet and sear steaks over medium-high heat for 3 minutes on each side for mediumrare, 4 minutes for medium. Remove from pan and let rest for 5 minutes. Slice steaks against the grain into 1/4-inch strips long enough to fit toast slices.

To assemble canapes, spread 1 Tbsp Roquefort cream on each garlic toast. Lay 2 slices of steak on top of the cream. Arrange 1 slice of caramelized pear and some of the onions on top of the steak. Garnish with arugula. Serve at room temperature.

(This story originally appeared in the May/June 2013 issue of Nebraska Life Magazine)

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