Summer Grilling Deals

Spice up steak night with a simple top sirloin marinade. Top sirloins are a favorite weeknight steak with bold, beefy flavor, and a lean steakhouse-style experience that works well with marinades. While Omaha Steaks Top Sirloins are tender enough that you don’t need to marinate them, you can enhance and transform the rich flavors and add even more juiciness with a simple marinade. From Asian-inspired flavors to boozy classics and steakhouse favorites, these flavor-packed top sirloin marinade recipes are guaranteed to enhance your next steak night at home. Sweet Soy Top Sirloin Filet with Quinoa “Fried Rice” & Cauliflower Purée A healthier version of your favorite Chinese takeout Soy Marinade4 garlic cloves (minced)1 teaspoon minced ginger2/3 cup low-sodium soy sauce2/3 cup honey or agave nectar2 tablespoon rice wine vinegar2 tablespoons sambal, chili garlic sauce1/2 teaspoon sesame oilSweet Soy Top Sirloin Filet2 8 oz, Omaha Steaks Private Reserve Top Sirloin Filets (or any Omaha Steaks top sirloin steaks)Salt and freshly ground black pepper1.5 teaspoon smoked paprikasoy marinade, recipe above2 tablespoons olive oil2 tablespoons unsalted butterCauliflower Purée1 medium size head of cauliflower, cut into large dice27 oz. coconut milkSalt and ground white pepper2 tablespoons unsalted butterQuinoa “Fried Rice”1 cup dried quinoa2 cups low-sodium chicken stock1 cup blanched asparagus, cut into 1/2” pieces1 tablespoon sriracha1 tablespoon soy sauce1 teaspoon sesame oil1 tablespoon minced green onion3 eggs, beaten1/2 cup small diced yellow onion2 tablespoons minced garlic1 tablespoon coarsely chopped cilantro4 tablespoons olive oil Soy MarinadeAdd all ingredients into a medium mixing bowl and whisk until well incorporated.Pour 1/2 of marinade in sous vide bag with steaks, reserving 1/2 of marinade to make a sauce.Pour reserved 1/2 of marinade into a small saucepan. Bring to a boil and simmer for 5 minutes, until thickened and reaches a sauce-like consistency. Cool to room temperature.Sweet Soy Top SirloinSeason steaks with salt, pepper, and smoked paprika.Place steaks in sous vide bag and pour marinade over steaks. Vacuum seal and marinate overnight in the refrigerator (or at least 3 to 4 hours).Bring steaks up to room temperature and sous vide in water bath at 5 degrees below target doneness temperature for 2 hours.Remove bag from water bath. Remove steaks from bag and pat dry with paper towel.Bring a cast iron pan up to high heat and add olive oil.Place steaks in pan and add butter.Sear on the first side for 30 to 40 seconds, then flip steak and butter baste for another 30 seconds.Remove steaks from cast iron pan and allow to rest 7 to 8 minutes. Slice into 1” medallions.Cauliflower PuréeIn a large saucepan, bring coconut milk to a boil and add a pinch of salt and white pepper. Add cauliflower and butter and reduce to a medium simmer.Simmer for about 10 to 12 minutes until cauliflower is fork tender.Remove cauliflower from coconut milk and place in food processor. Blend.With the food processor running, continuously add coconut milk until smooth puréed consistency is achieved. Season to taste with salt and white pepper.Set aside until ready to plate.Quinoa "Fried Rice"In a medium-sized saucepan, add chicken stock and quinoa and bring to a boil.Reduce to a simmer and cook for 15 minutes covered until quinoa is translucent and tender.Drain and reserve cooked quinoa. Cool in refrigerator for about 15 minutes.In a large wok or stainless-steel pan, add 1 T. olive oil and eggs. Scramble eggs lightly and remove from pan.Add remaining 3 T. olive oil, sesame oil, yellow onion, green onion, garlic, and asparagus to pan with a pinch of salt and pepper. Sauté about 3 mins.Add cooked quinoa, sriracha, and soy sauce to pan and cook until quinoa is heated through, about 3 to 5 minutes.Add scrambled eggs and cilantro to pan. Cook another 2 minutes and season to taste with salt and pepper.Assembly:Spoon cauliflower purée onto side of plate.Place slices of steak onto purée.Spoon quinoa “fried rice” onto other side of plate.Enjoy! Main CourseChineseSweet Soy Top Sirloin Craving a flavor-packed top sirloin without all the work? Try Omaha Steaks Whiskey-Marinated Top Sirloins. Starting with double-trimmed Butcher’s Cut Top Sirloins and enhancing the flavor with a whiskey marinade, these thick steaks are sweet and savory with a pop of umami. It’s the perfect steak for grilling! Red Wine-Marinated Top Sirloin Filet Add depth and richness to your top sirloin filet with this sweet and savory red wine marinade. Red Wine Marinade3/4 cup red wine1/4 cup low-sodium soy sauce1/4 Worcestershire sauce1/4 cup brown sugar2 tablespoons Dijon mustard2 tablespoons fresh rosemary, finely chopped2 tablespoons fresh thyme, finely chopped2 tablespoons fresh garlic, mincedTop Sirloin Steak4 8 oz. Omaha Steaks Private Reserve Top Sirloin Filets (thawed)3 tablespoons neutral oil Red Wine MarinadeWhisk together all ingredients for the marinade and set aside.Top Sirloin SteakUsing a Jaccard or the tines of a fork, pierce several holes in the steaks on both sides. Place the steaks in a resealable plastic bag and pour marinade over top of the steaks.Remove as much air as possible from the bag and seal it. Massage the marinade into the meat, place the bag in a large bowl and refrigerate 4-6 hours.Light your grill and set it up for two zone heating.While the grill is preheating, remove the steaks from the bag and blot off any excess marinade with a paper towel. Then, evenly coat the steaks with a neutral oil and place them on the grill over direct heat.Flip the steaks every 45-60 seconds until the desired char is reached, about six minutes total. Then, move the steaks over to indirect heat, close the grill’s lid for about 10 minutes or until they reach the desired doneness.Remove the steaks from the grill, and let them rest while heating up some smashed red potatoes to serve alongside the steaks. Main CourseAmericanMarinated Top Sirloin Balsamic-Maple-Dijon-Marinated Top Sirloin Filet This marinade is the perfect balance of sweet, tangy, and savory flavors, adding a rich and complex taste to top sirloin. Maple-Balsamic-Dijon Marinade3 tablespoons olive oil3 tablespoons balsamic vinegar2 teaspoons Dijon mustard2 teaspoons maple syrup1 small shallot, thinly sliced1 clove of garlic, mincedSalt & pepper, to tasteTop Sirloins4 6 oz. Omaha Steaks Butcher’s Cut Top Sirloin Filets (thawed)Flaky salt, for serving In a large mixing bowl whisk together olive oil, vinegar, Dijon, maple syrup, shallot, garlic, salt & pepper until well combined.Add the steaks and toss until well coated. Cover and refrigerate for a minimum of 30 minutes.When ready to cook, grill steaks on medium-high heat until desired doneness. Brush with remaining marinade as you cook.Let the steaks rest for 5 minutes. Slice and finish with flaked salt. Main CourseAmericanTop Sirloin Marinade Korean Gochujang Steak Bowl This marinade infuses bold, beefy top sirloin filet with a deep, umami-rich flavor that has the perfect balance of heat, sweetness, and tanginess. Korean Gochujang Marinade1/3 cup gochujang1/3 cup olive oil1/3 cup red wine vinegar2 cloves garlic, smashed1 teaspoon fresh ginger, minced1 teaspoon salt1 teaspoon black pepperTop Sirloins4 6 oz. Omaha Steaks Butcher’s Cut Top Sirloin Filets (thawed) Whisk together the marinade ingredients.Add the steaks to the marinade, cover and refrigerate at least 4 hours, preferably overnight.Heat your grill to medium heat.Grill for 10-15 minutes until cooked to your desired internal temperature.Glaze with marinade for the final minute.Let the steak rest for 10 minutes, slice, and serve on rice with your favorite Asian bowl toppings like pickled vegetables, green onions, kimchi, or additional gochujang sauce for extra spice. Main CourseKoreanMarinated Top Sirloin Top Sirloin Filet and Shrimp Pineapple Boats Bring the island vibes to your backyard barbecue with these surf ‘n turf pineapple boats. Marinade1/3 cup Worcestershire sauce1/3 cup balsamic vinaigrette1/3 cup olive oil1/3 cup low-sodium soy sauce1/3 cup brown sugar3 tablespoons onion powder2 tablespoons chili powder3 tablespoons minced garlic1/3 cup green onions, dicedRice1 cup white rice (rinsed)2 cups water3 tablespoons unsalted butterPineapple Pico1 pineapple2 tomatoes, chopped1 lime, juiced2 jalapeños, sliced1/2 red onion, diced1 bunch cilantro, diced4 tablespoons olive oilSteak2 6 oz. Omaha Steaks Butcher’s Cut Top Sirloin Filets (thawed)Marinade3 tablespoons Omaha Steaks SeasoningShrimp1 lb. tail-on shrimp3 tablespoons Omaha Steaks SeasoningReserved marinadeGarnish3 tablespoons sesame seeds1/2 bunch green onions, diced MarinadeCombine all marinade ingredients in a resealable plastic bag.Add top sirloin filet steaks and marinate overnight for best results.RiceAdd one cup rice, two cups of water, and butter to a pan. Cover with lid and cook on medium heat.Mix rice around after 20 minutes.Rice will be fluffy and done in 35-40 minutes.Pineapple PicoSlice pineapple in half and core out the center.Chop the pineapple fruit from the core and combine with tomatoes, jalapeños, red onion, cilantro, juice from one lime, and olive oil.Mix until well combined.Top Sirloin Filet SteaksPreheat grill to medium heat.Remove steaks from marinade and pat dry with a paper towel. Reserve marinade.Season generously with Omaha Steaks Seasoning.Grill over direct heat, flipping every two minutes to build a crust. Grill until the steak’s internal temperature is 10 degrees below your target temperature. For medium-rare doneness, remove steak at 115 degrees. The internal temperature will continue to rise to 125 degrees while resting.Rest 5 minutes before slicing.ShrimpAdd reserved marinade to pan over medium-high heat and bring to a boil BEFORE adding shrimp.Cook for 6-8 minutes, flipping every two minutes until the internal temperature reaches 145 degrees Fahrenheit. Remove and set aside.Add the remaining marinade to the pan and reduce by 1/2 on high heat for about 20 minutes.AssemblyChar the inside half of the pineapple on the grill over direct heat.Add 1/2 cup fluffy white rice to each pineapple half.Top with sliced steak and cooked shrimp.Drizzle with reduced marinade and top with pineapple pico.Garnish with sesame seeds and green onions. Main CourseAmericanSteak and Shrimp Pineapple Boats 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. The Omaha Steaks Top Sirloin Steak is naturally lean, full of robust beef flavor, and always tender - guaranteed.

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