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Steak your claim to the best backyard barbecue ever. Go beyond basic hamburgers and hot dogs or traditional steak and potatoes, and venture into the mouthwatering world of garden-fresh asparagus and zucchini, tender and juicy filet mignon or well-marbled ribeye, even succulent peaches or pineapple on the grill. With a little sizzle, smoke and spice--and a few easy grilling tips and recipes--you can become the resident grill gourmet.
First, the signature steak. For the best taste and texture, start off with grain-fed Midwestern beef that is well-marbled, hand trimmed and aged to perfection. Next, enhance the natural goodness of the beef with a select seasoning. Create a little culinary magic by sprinkling a savory blend of herbs and spices on the steak itself. Or serve fabulous dips, sauces, marinades or salad dressings to complement whatever you grill.
Grill trimmed spears of asparagus or lengthwise strips of zucchini, brushed with a little olive oil and sprinkled with a seasoning blend, right along with your steak. While the grill is still hot, brush peeled peach halves or fresh pineapple rings with melted butter and sizzle on both sides until warmed through. Serve the grilled fruit with a scoop of ice cream as a grand finale to your sensational summer meal.
For a free "Good Life Guide and Cookbook" filled with mouthwatering steak recipes, call 800-228-9055 or visit www.omahasteaks.com. For Chef Paul Prudhomme's tips, recipes and online catalog, visit Magic Seasonings' website at www.chefpaul.com or call 800-457-2857 for a free brochure with recipes.
Sensational Steak Strips with Creamy Garlic Dip
2 tablespoons Chef Paul Prudhomme's Meat Magic
4 (8-ounce) Omaha Steaks boneless strip sirloin steaks, cut into narrow strips
Make Creamy Garlic Dip; cover and refrigerate. In mixing bowl, combine seasoning and steak strips. Mix well until seasoning is evenly distributed. Reserve. Prepare grill and preheat until coals are very hot. Grilling surface should be about 5 inches from coals. Lay steak strips on grill. Cook, turning once, until meat is seared outside but still rare inside, about 1 1/2 to 2 minutes per side. Serve immediately with Creamy Garlic Dip. Makes 4 servings.
Creamy Garlic Dip
2 teaspoons Chef Paul Prudhomme's Meat Magic
2 teaspoons minced garlic
1 tablespoon cider vinegar
1 cup mayonnaise
Mash together seasoning and garlic to form paste. Add vinegar and whisk until blended. Whisk in mayonnaise. Cover and refrigerate until ready to use. Makes about 1 cup.
Magic Grilled Steak with Orange Magnolia Sauce
4 (10-ounce) Omaha Steaks ribeye steaks
2 tablespoons Chef Paul Prudhomme's Blackened Steak Magic
Season steaks evenly with 3/4 teaspoon steak seasoning per side. Prepare grill and preheat until coals are very hot. Grilling surface should be about 5 inches from coals. Lay steaks on grill. Cook, turning once, until meat is seared outside but still rare inside, about 4 minutes per side. Serve immediately with Orange Magnolia Sauce. Makes 4 servings.
Orange Magnolia Sauce
3 tablespoons unsalted butter
1 tablespoon Chef Paul Prudhomme's Seafood Magic
6 tablespoons ketchup
1/2 cup heavy cream
Melt butter in nonstick skillet over medium-high heat. Whisk in seasoning, then ketchup, then cream. Bring to boil, whisking frequently. Remove from heat. Makes 1 cup.
Steak & Potato--Knife & Fork Salad with Southwest Chipotle Dressing
4 (7-ounce) Omaha Steaks Flat Iron Steaks
4 teaspoons Chef Paul Prudhomme's Barbecue Magic Seasoning
1 head iceberg lettuce
1 pound Roasted Baby Red Potatoes (see recipe)
1 cup tomatoes, diced
1 each corn on the cob, grilled Crumbled blue cheese
3 tablespoons Southwest Chipotle Salad
Dressing (see recipe)
Prepare Southwest Chipotle Salad Dressing and Roasted Baby Red Potatoes (recipes below). Season each side of thawed steaks with 1/2 teaspoon barbecue seasoning. Grill steaks to desired doneness. Grill corn until lightly browned on outside. Remove steaks and corn from grill. Cut kernels off cobs. Remove core and wilted leaves from iceberg lettuce. Wash lettuce and cut 4 cross-sectioned slices about 1 inch thick. Place cross-sectioned slice of lettuce on each plate. Slice steaks against grain and fan across each lettuce slice. Sprinkle each salad with diced tomatoes, grilled corn and crumbled blue cheese. Divide potatoes evenly and place around edge of lettuce slices. Drizzle each salad with Southwest Chipotle Salad Dressing. Serve with knives and forks. Makes 4 servings.
Southwest Chipotle Salad Dressing
1/4 cup Chef Paul Prudhomme's Southwest
Chipotle Sauce and Marinade
1/2 cup mayonnaise
2 tablespoons honey
1/2 teaspoon salt
1/2 cup olive oil
Combine chipotle sauce, mayonnaise, honey and salt in blender on lowest setting. Slowly add olive oil. Refrigerate dressing before using. Makes 1 1/2 cups.
Roasted Baby Red Potatoes
1 pound red potatoes (B size), washed and quartered
2 tablespoons olive oil
1 tablespoon Chef Paul Prudhomme's Barbecue Magic Seasoning
Preheat oven to 400 F. In small mixing bowl, toss potatoes with olive oil and seasoning. Place on baking sheet and bake 40 minutes, stirring once halfway through baking.
More than 75 percent of American households have a grill--the majority of them fueled by propane. That's because propane grills offer homeowners a wide variety of benefits. They are, for example, equipped with convenient on/off switches, allowing for instant heat, easy temperature adjustments and quick cool-down times. And because there are no burning embers, propane grills don't throw sparks or require messy cleanup.
Before the grilling begins, however, here are some important safe grilling tips that will help ensure that you and your family have a healthy and enjoyable grilling experience this summer:
For additional safety tips, visit www.usepropane.com.
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