Grill

Fire up your grill and get ready for an outdoor culinary adventure with these mouthwatering grilled dishes. From juicy burgers to succulent shrimp, tender steaks to vibrant grilled vegetables, this sizzling collection of recipes will make your backyard barbeque the place to be this summer. So, grab your tongs and embrace the open flames! Grilled Bavette Steak Fajitas with Grilled Tortillas The Southwest flavors and family-style service of this dish creates a wildly delicious and unique way to shake up your dinnertime routine. Fajita Rub2 tablespoons kosher salt2 teaspoons black pepper2 teaspoons smoked paprika1 teaspoon cuminBavette Steak Fajitas4 6 oz. Omaha Steaks Bavette SteaksFajita rub2 large colorful bell peppers, thinly sliced1 large yellow onion, thinly sliced3 garlic cloves, crushed4 medium-sized jalapeño peppers2 limes, sliced in half1/3 cup olive oil3 tablespoons grapeseed oil1/2 cup store-bought salsa, medium or spicyPinch of kosher salt and ground black pepper8 soft flour tortillas plus olive oil for brushing grilled tortillas Fajita RubMix all ingredients together in a small bowl until well-incorporated.Bavette Steak FajitasPreheat grill to 500 degrees F using direct heat. Clean and oil grill grates.Thaw bavette steaks and pat dry with paper towels on all sides. Liberally season with fajita rub and allow to come to room temperature, about 30 minutes.Grill steaks 5 minutes on one side, flip steaks and continue to grill for another 4 minutes. Remove from grill for medium-rare doneness. (To cook to a higher desired temperature, refer to Omaha Steaks grilling chart.)Allow steaks to rest for 8 minutes.While steaks are resting, place a medium cast iron pan over the heat on the grill. Add olive oil, onions, bell peppers, garlic, and a pinch of kosher salt and ground black pepper. Continuously sauté for 3 minutes, or until bell peppers and onions are fork-tender.Add salsa to onion and bell pepper mixture and sauté for an additional 1 minute, until well-incorporated. Season to taste with kosher salt and ground black pepper, if needed. Remove cast iron pan from grill and set aside.Toss whole jalapeño peppers with grapeseed oil and char over direct heat on all sides, about 90 seconds to 2 minutes on each side.Grill limes over direct heat, flesh side down, about 2 to 3 minutes or until charred. Remove cast iron pan from grill.Slice steak thinly on the bias, fan out and serve in cast-iron pan on top of sizzling veggies, charred jalapeños, and charred limes; serve family-style.Grill flour tortillas for 10 seconds on each side, then brush lightly with olive oil. Chef’s Tip: Serve with shredded cheese, sour cream, and sliced avocado. Main CourseMexicangrilled steak fajitas Brunch Burger This hearty burger with thick-cut bacon, a fried egg, hash brown, and cheese served in a waffle ‘bun’ is the perfect excuse to fire up the grill at the crack of dawn. 2 Omaha Steaks Burgers (thawed)1 tablespoon Omaha Steaks Salt & Pepper Seasoning2 slices cheddar cheese4 mini waffles2 Omaha Steaks Steakhouse Hashbrowns2 large eggs2 slices Omaha Steaks Applewood Smoked Steak-Cut BaconMaple syrup, optional serving garnish Place a griddle on half of your grill and preheat your grill to medium-high heat.Season both sides of your burgers with the salt and pepper seasoning.Grill your burgers to your desired internal temperature, then add a slice of cheddar cheese on top of each burger patty.Meanwhile, cook the bacon and the hashbrown patty on the griddle.Once the bacon is almost fully rendered, crack 2 eggs to fry in the bacon grease.Toast your mini waffles or make your waffles from scratch in a mini waffle iron.AssemblyOn your bottom waffle, add the hash brown patty, then the burger, then the bacon, then the egg. Drizzle with maple syrup and top with the other waffle. BreakfastAmericanBrunch Burger Cajun Bourbon Chicken and Shrimp Skewers These bacon-wrapped chicken and shrimp skewers are ignited with the fiery flavors of Cajun spices and coated in a rich bourbon-infused barbeque sauce. Cajun Rub2 teaspoons smoked paprika2 teaspoons salt1 tablespoon onion powder1 tablespoon garlic powder1 tablespoon dried oregano1 tablespoon dried basil1 tablespoon dried thyme1/2 tablespoon fresh cracked black pepper1/2 tablespoon white pepper1/2 tablespoon cayenne pepperChicken and Shrimp Skewers8 7 oz. Omaha Steaks Butcher’s Cut Air-Chilled Chicken Breasts, (thawed and cut into 1-inch square pieces)1 lb. bacon1 lb. Omaha Steaks Wild Argentinian Red Shrimp, (thawed)1 cup bourbon barbeque sauce Cajun RubPlace all ingredients in a small bowl and whisk together.Chicken and Shrimp SkewersPreheat grill and set it up for two zone cooking.Place five chicken pieces on a flat skewer, weaving a double slice of bacon around each piece of chicken. Repeat until the chicken is all on skewersDivide the shrimp into three equal portions and place them on sets of double skewers. Using a double skewer prevents the shrimp from spinning on a single skewer.Lightly season the chicken and shrimp with the Cajun rub, reserving any unused rub.Place the chicken skewers on the grill over direct heat. Cook until evenly charred on all sides, about six minutes total, flipping often.Move the chicken to the indirect side of the grill and glaze with barbeque sauce. Close the grill lid and allow the sauce to set for two minutes.Open the lid and place the shrimp skewers over direct heat. Allow them to cook for two minutes. Flip the shrimp, glaze with barbeque sauce, and cook for an additional two minutes.Remove chicken and shrimp skewers from the grill. Ensure chicken is at a safe eating temperature of 165 degrees Fahrenheit.Serve hot with creamy orzo or steamed rice. Main CourseAmericanChicken and Shrimp Skewers Grilled Top Sirloin Steak with Steakhouse Fries, Corn on the Cob, and Asparagus Dinner is always a win when you grill up a juicy top sirloin steak, hearty fries, and savory veggies. Steakhouse Fries1 pkg. Omaha Steaks Gourmet Steakhouse FriesGrilled Top Sirloin Steak4 6 oz. Omaha Steaks Butcher's Cut Top Sirloins, ( thawed)2 tablespoons olive oilOmaha Steaks SeasoningGrilled Corn on the Cob4 ears of fresh corn on the cob, husks removed1 tablespoon olive oilSalt and pepperGrilled Asparagus1 lb. fresh asparagus spears, tough ends trimmed2 tablespoons butter1 clove garlic, mincedSalt and pepper Steakhouse FriesPreheat grill to medium-high heat, around 400 to 450 degrees Fahrenheit.Place the steakhouse fries on a sheet pan and grill for 13 minutes, flip, and cook for another 10 to 15 minutes.Grilled Top SirloinBring top sirloin steaks to room temperature about 30 minutes before grillingPat dry and season both sides of the steak with Omaha Steaks Seasoning.Place the seasoned top sirloin steaks on the preheated medium-high grill. Grill for 4 to 6 minutes on each side for medium-rare doneness or until your desired doneness is reached. Use a meat thermometer to check temperature.Rest your steaks 5 minutes before serving.Grilled Corn on the CobPeel back the husks of the corn and remove the silk strands.Brush the corn with 1 tablespoon of olive oil and sprinkle with salt and pepper.Place the seasoned corn directly on the grill grates. Grill for 10 to 15 minutes, turning occasionally, until tender and lightly charred.Grilled AsparagusIn a small bowl, mix together the olive oil, minced garlic, salt, and pepper. Brush the asparagus spears with the seasoning mixture.Place the seasoned asparagus directly on the grill grates. Grill for about 4 to 6 minutes, turning occasionally, until tender and lightly charred. Main CourseAmericangrilled top sirloin steak dinner Steak Queso Fundido A mouthwatering union of juicy steak, gooey melted cheese, chorizo, and flavorful spices, that is sure to satisfy your cravings. 2 10 oz. Omaha Steaks Bone-in New York Strip Steaks, (thawed)2 tomatoes, finely chopped3 jalapeños, finely chopped1/2 yellow onion, finely chopped1 oz. Omaha Steaks Seasoning1 lb. beef chorizo3 lbs. Oaxaca cheese, cut into chunks12 6 in. flour or corn tortillas Sauté tomatoes, jalapeños, and onions on medium to high heat. Season with Omaha Steaks seasoning and cook until caramelized. Set aside.Cook the beef chorizo in a pan over medium heat until cooked throughout. Set aside.Season the bone-in New York strip steaks with Omaha Steaks Seasoning and grill over medium heat to your desired steak doneness. Rest 5 minutes and slice.Melt Oaxaca cheese chunks over medium heat, stirring every minute until the cheese is fully melted.To the pan, add the sautéed vegetables, top with cooked chorizo and steak slices. Dive in with a corn or flour tortilla. Enjoy! AppetizerMexicanqueso fundido Grilled Salmon with Salsa This simple and healthy grilled salmon with salsa dish is exactly what you need on your summer menu. 4 6 oz. Omaha Steaks Wild Alaskan Skin-On Sockeye Salmon Fillets, (thawed)Salt and pepper, to taste1/2 cup corn, fresh or frozen3 tablespoons red onion, finely chopped1 cup cherry tomatoes, halved1 avocado, cubed3 tablespoons extra virgin olive oil1 lime, juiced and zestedFresh cilantro, to garnish Preheat grill to medium-high heat.Season salmon fillets with salt and pepper. Place on the grill skin-side down and cook on each side for 3 to 4 minutes or until internal temperature reaches 145 degrees Fahrenheit for medium doneness.As the salmon cooks, prepare the salsa. In a large bowl, toss together corn, red onion, tomatoes, avocado, olive oil, lime juice, lime zest, salt and pepper until well combined.Plate salmon and top with a generous portion of salsa. Garnish with cilantro Main CourseGrilled Salmon More Like ThisEach steak is aged at least 28 days and hand-carved by master butchers.These compound butter recipes add richness, depth, and a burst of complementary flavors to your favorite steak cut.This guide will give you the confidence to to grill the perfect steak, chicken, burgers, seafood, brats, and veggies. Shop steaks by cut, texture, flavor — whatever you prefer! We’ve got something for everyone.

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