The Daily Southerner, Tarboro, NC

April 3, 2013

Adventures in Grilling


FOR THE DAILY SOUTHERNER

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



Serves 4



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.



Chimichurri Salsa

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.



Korean Barbecue Marinade



Makes 2 cups



    1 tablespoon sesame oil

    2 tablespoons garlic, finely chopped

    2 tablespoons fresh ginger, minced

    1 cup canned pear juice

    1/2 cup soy sauce

    2 tablespoons brown sugar

    1 tablespoon crushed red pepper



Place 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 Choy

1 tablespoon canola oil

1 pound bok choy, chopped

1/3 cup Korean barbecue sauce

1 tablespoon sesame oil

Sea 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.



Mediterranean Sirloin Skewers



Serves 4 to 6



    2 pounds Omaha Steaks Sirloin Tips

    1 cup Mediterranean Steak Marinade

    4 to 6 skewers



Thaw 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 cup



1/2 cup extra virgin olive oil

2 teaspoons sea salt

1 teaspoon ground black pepper

1/4 cup fresh squeezed lemon juice

2 tablespoons fresh garlic cloves, chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh oregano, chopped

1/4     cup California chardonnay wine

Combine all ingredients and mix well.