Get Your Grill On With These Incredible Grilling Recipes
- by Omaha Steaks
- Last updated Aug 29, 2024
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!
Get the Steak Fajita recipe!
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.
Servings: 4 servings
Ingredients
Fajita Rub
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
Bavette Steak Fajitas
- 4 6 oz. Omaha Steaks Bavette Steaks
- Fajita rub
- 2 large colorful bell peppers, thinly sliced
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, crushed
- 4 medium-sized jalapeño peppers
- 2 limes, sliced in half
- 1/3 cup olive oil
- 3 tablespoons grapeseed oil
- 1/2 cup store-bought salsa, medium or spicy
- Pinch of kosher salt and ground black pepper
- 8 soft flour tortillas plus olive oil for brushing grilled tortillas
Instructions
Fajita Rub
- Mix all ingredients together in a small bowl until well-incorporated.
Bavette Steak Fajitas
- Preheat 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.
Notes
Chef’s Tip: Serve with shredded cheese, sour cream, and sliced avocado.
Get the Brunch Burger recipe!
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.
Servings: 2 servings
Ingredients
- 2 Omaha Steaks Burgers thawed
- 1 tablespoon Omaha Steaks Salt & Pepper Seasoning
- 2 slices cheddar cheese
- 4 mini waffles
- 2 Omaha Steaks Steakhouse Hashbrowns
- 2 large eggs
- 2 slices Omaha Steaks Applewood Smoked Steak-Cut Bacon
- Maple syrup, optional serving garnish
Instructions
- 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.
Assembly
- On 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.
Get the Cajun Chicken & Shrimp Skewers recipe!
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.
Servings: 6 servings
Ingredients
Cajun Rub
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1/2 tablespoon fresh cracked black pepper
- 1/2 tablespoon white pepper
- 1/2 tablespoon cayenne pepper
Chicken and Shrimp Skewers
- 8 7 oz. Omaha Steaks Butcher’s Cut Air-Chilled Chicken Breasts, thawed and cut into 1-inch square pieces
- 1 lb. bacon
- 1 lb. Omaha Steaks Wild Argentinian Red Shrimp, thawed
- 1 cup bourbon barbeque sauce
Instructions
Cajun Rub
- Place all ingredients in a small bowl and whisk together.
Chicken and Shrimp Skewers
- Preheat 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 skewers
- Divide 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.
Get the Grilled Top Sirloin & Fries recipe!
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.
Servings: 4 servings
Ingredients
Steakhouse Fries
Grilled Top Sirloin Steak
- 4 6 oz. Omaha Steaks Butcher's Cut Top Sirloins, thawed
- 2 tablespoons olive oil
- Omaha Steaks Seasoning
Grilled Corn on the Cob
- 4 ears of fresh corn on the cob, husks removed
- 1 tablespoon olive oil
- Salt and pepper
Grilled Asparagus
- 1 lb. fresh asparagus spears, tough ends trimmed
- 2 tablespoons butter
- 1 clove garlic, minced
- Salt and pepper
Instructions
Steakhouse Fries
- Preheat 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 Sirloin
- Bring top sirloin steaks to room temperature about 30 minutes before grilling
- Pat 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 Cob
- Peel 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 Asparagus
- In 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.
Get the Steak Queso Fundido recipe!
Steak Queso Fundido
A mouthwatering union of juicy steak, gooey melted cheese, chorizo, and flavorful spices, that is sure to satisfy your cravings.
Servings: 10 servings
Ingredients
- 2 10 oz. Omaha Steaks Bone-in New York Strip Steaks, thawed
- 2 tomatoes, finely chopped
- 3 jalapeños, finely chopped
- 1/2 yellow onion, finely chopped
- 1 oz. Omaha Steaks Seasoning
- 1 lb. beef chorizo
- 3 lbs. Oaxaca cheese, cut into chunks
- 12 6 in. flour or corn tortillas
Instructions
- 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!
Get the Grilled Salmon & Salsa recipe!
Grilled Salmon with Salsa
This simple and healthy grilled salmon with salsa dish is exactly what you need on your summer menu.
Servings: 4 servings
Ingredients
- 4 6 oz. Omaha Steaks Wild Alaskan Skin-On Sockeye Salmon Fillets, thawed
- Salt and pepper, to taste
- 1/2 cup corn, fresh or frozen
- 3 tablespoons red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, cubed
- 3 tablespoons extra virgin olive oil
- 1 lime, juiced and zested
- Fresh cilantro, to garnish
Instructions
- 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
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