TARBORO — 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.
Grilled Ribeye Steak with Chimichurri Salsa
4 Omaha Steaks Ribeye Steaks
Sea salt and fresh ground black pepper to taste
1 cup Chimichurri Salsa (see recipe)
4 cilantro sprigs
Begin by thawing steaks. Then season and grill to desired doneness.
Top each steak generously with Chimichurri Salsa. Garnish each steak with one cilantro sprig.
Makes 1 cup
1/2 cup green onions, minced
2 teaspoon fresh oregano, minced
1/4 cup red bell pepper, minced
1/4 cup cilantro, minced
1 tablespoon jalapeno, minced
2 teaspoons fresh garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar
1/2 lime, juiced
Combine all ingredients and mix well.
Korean Barbecue Beef Tenderloin
with Stir-Fried Bok Choy
Serves 6 to 8
1 3-pound Omaha Steaks Tenderloin Roast
2 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 sprigs
1 teaspoon black sesame seeds
1 teaspoon toasted sesame seeds
Begin 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.