Adventures in Grilling

The next time you fire up the grill, give your taste buds a thrill with recipes that are inspired by some of the best cuisines from around the world. These recipes from Omaha Steaks will take you on a culinary adventure right in your own backyard. Sweet and spicy Korean, zesty South American and bold Mediterranean flavors make per­fectly grilled steak even better.You can find more adventurous recipes at Sirloin SkewersServes 4 to 62 pounds Omaha Steaks Sirloin Tips1 cup Mediterranean Steak Marinade4 to 6 skewersThaw sirloin tips.Prepare Mediterranean Steak Marinade.Drain sirloin tips and place in a resealable bag with marinade. Marinate sirloin tips in refrigerator for at least 8 hours or overnight. Agitate bag periodically to ensure marinade is well combined with the sirloin tips.Preheat grill on high. Thread sirloin tips onto skewers. Grill for 4 to 5 minutes on each side.Serve over couscous, pasta, salad or rice.Mediterranean Steak Marinade Makes 1 cup1/2 cup extra virgin olive oil2 teaspoons sea salt1 teaspoon ground black pepper1/4 cup fresh squeezed lemon juice2 tablespoons fresh garlic cloves, chopped1 tablespoon fresh rosemary, chopped 1 tablespoon fresh oregano, chopped 1/4 cup California chardonnay wineCombine all ingredients and mix well.Grilled Ribeye Steak with Chimichurri SalsaServes 44 Omaha Steaks Ribeye SteaksSea salt and fresh ground black pepper to taste1 cup Chimichurri Salsa (see recipe)4 cilantro sprigsBegin by thawing steaks. Then season and grill to desired doneness. Top each steak gener­ously with Chimichurri Salsa. Garnish each steak with one cilantro sprig.Chimichurri SalsaMakes 1 cup1/2 cup green onions, minced2 teaspoon fresh oregano, minced1/4 cup red bell pepper, minced1/4 cup cilantro, minced1 tablespoon jalapeño, minced 2 teaspoons fresh garlic, minced1/2 teaspoon sea salt1/4 teaspoon fresh ground black pepper1 tablespoon extra virgin olive oil 2 tablespoons red wine vinegar1/2 lime, juicedCombine all ingredients and mix well. Korean Barbecue Beef Tenderloin with Stir-Fried Bok ChoyServes 6 to 8 1 3-pound Omaha Steaks Tenderloin Roast2 cups Korean Barbecue Marinade (see recipe)1/4 cup Omaha Steaks Private Reserve American Steak Rub 1 pound Stir-Fried Bok Choy (see recipe)1 14-ounce bottle Korean barbecue sauce 6 to 8 cilantro sprigs1 teaspoon black sesame seeds1 teaspoon toasted sesame seedsBegin by completely thawing tenderloin. It will take 2 days in refrigerator or 1 hour in a sink full of cold water.Remove tenderloin from plastic, and place in a large resealable bag with Korean Barbecue Marinade. Marinate overnight in refrigerator. Remove tenderloin from marinade, and season with steak rub. Sear tenderloin on all sides on a pre-heated grill. Place in a 250°F oven for 1 hour and 15 minutes, or until the internal temperature is 125°F for medium rare. With 15 minutes remaining, prepare the bok choy and heat Korean barbecue sauce.Remove tenderloin from oven, let rest 15 minutes. Slice and serve. Garnish with cilantro and a mixture of sesame seeds.Korean Barbecue Marinade Makes 2 cups1 tablespoon sesame oil2 tablespoons garlic, finely chopped2 tablespoons fresh ginger, minced1 cup canned pear juice1/2 cup soy sauce2 tablespoons brown sugar 1 tablespoon crushed red pepperPlace sesame oil in a thick bottom pot and add garlic and ginger. Place pot on a medium burner and add the rest of ingredients and slowly bring to a boil. Bring heat down to a simmer and cook while stirring for approximately 5 minutes. Remove sauce from heat and refrigerate for up to one week.Stir-Fried Bok Choy1 tablespoon canola oil1 pound bok choy, chopped1/3 cup Korean barbecue sauce 1 tablespoon sesame oilSea salt and fresh ground black pepper to taste. In a wok, briefly heat canola oil. Add bok choy and cook for 2 to 3 minutes. Add Korean barbecue sauce and sesame oil to wok and mix well. Serve while hot.