THAT GRUMPY GUY named Old Man Winter has been sent packing once again and now hope springs eternal for the good life. Let the grilling begin.

The sizzling symphony is here. So let the horns blow and the special sauces flow. To help our readers “steak” their claim on the barbecue season, we called upon a Nebraska icon to get things cooking.

Omaha Steaks is a red-meat shipping king, each year sending out more than 4 million specially packaged deliveries of steak and gourmet foods, which end up on plates as far away as Hawaii and Canada’s Newfoundland. But while Omaha Steaks is on the cutting edge of high-tech marketing strategies to reach red-meat lovers all over the map, this family-owned company stays grounded in Nebraska’s beefiest city with the same business values from five generations ago, when a father and son from Latvia stepped off a train with their butcher knives and a dream.

We’re pleased to share five personal recipes by Omaha Steaks’ renowned executive chef, Karl Marsh. For dessert, we’ll treat you to some of the rich flavors that stir together this classic Nebraska success story.

The Omaha Steaks brand has popped up on many TV talk shows, and movies like DodgeBall, Up in the Air and About Schmidt. The company also was featured in a 2011 episode of Celebrity Apprentice. Donald Trump’s show included a hairraising tale during one team’s infomercial presentation for Omaha Steaks.

“I will absolutely never forget Gary Busey’s long-winded story about flying kites and enjoying Omaha Steaks with your dad on Father’s Day,” said Todd Simon, Omaha Steaks Senior Vice President.

Although Busey’s approach seemed to be coming from Pluto, the quirky actor’s screwball pitch was a slice of family life, and family has always been the key ingredient to Omaha Steaks. Todd runs the family business along with his cousin, the company’s president, Bruce Simon. The 21st-century executives still carry on some of the old-school ways of their great-great-granddad, an immigrant butcher named J.J.

In 1898, J.J. Simon and his son, B.A., set sail from Latvia to flee religious persecution. They landed in New York and headed west on a train until they saw farmland in Omaha that reminded them of home in the city of Riga. The father and son toiled in Omaha meat markets until 1917, when they set up their own downtown shop at the corner of 17th and Douglas streets. The spot is now a parking garage, but nearly 100 years ago it was called Table Supply Meat Co.

It was Todd’s and Bruce’s grandfather Lester Simon who turned things up a notch in the 1940s, serving the company’s steaks on Union Pacific Railroad’s dining cars, and in 1952, he started shipping meat to customers in wax-lined cartons filled with dry ice. The most famous delivery came in 1961, when Nebraska Gov. Frank Morrison sent steaks from Table Supply to President John F. Kennedy in the White House.

The company moved into new headquarters in southwest Omaha in 1966 and changed the name to the instant classic, Omaha Steaks. A state-of-the-art production plant remains there, and the Simon cousins have picked up the steak knives to carry on the family tradition from Alan’s father, Bruce, and Todd’s father, Fred.

Todd’s favorite company story is when a customer called his father to complain that his Omaha Steaks treasures were lost because a power failure had shut down his freezer. “To his surprise, my dad sent him a complete replacement of all the Omaha Steaks products that he lost  – free of charge. Needless to say, we now have a customer for life.”

There are more stories to tell and many more steaks to prepare. Leading the way in product development and preparation is Marsh, a former executive chef at elite West Coast restaurants, who joined the company in 2003 and lives with his wife, Tricia, in her hometown of Omaha. Marsh travels about the country conducting Omaha Steaks cooking events with celebrities and famed chefs. He partners up his steaks with such fantastic flourishes as Italian truffles with an oil and balsamic sauce.

He offers a few steak tips for all the top chefs among Nebraska Life readers.

“Seasoning is very important, and you want the steak to be dry before seasoning,” Marsh said. “Pat it down with a paper towel, oil it with olive oil and use a seasoning blend to get more flavor and less salt. The biggest mistake people make preparing steak is cutting into it to see how done it is. You don’t want to pierce a steak until it has had a chance to rest or you lose some of the flavor.”

So readers, after sinking your teeth into another issue of our magazine, get ready to feast on the ultimate steak-out.

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Whiskey Barbeque Marinated Top SirloinWhiskey Barbeque Marinated Top Sirloin

 

 4  Omaha Steaks Top Sirloin Steaks (thawed)

1  recipe Whiskey Barbeque Marinade

 

Whiskey Barbeque Marinade

1 ½  cup barbecue sauce

1 ½  cup whiskey

1/4  cup Worcestershire sauce

1/4      cup soy sauce

1/4  cup honey

2  Tbsp fresh minced garlic

2 tsp black pepper

2  tsp  Kosher salt

 

Serves 4

Mix well all ingredients and add to thawed steaks. Seal in container or plastic bag and refrigerate. Marinate steaks overnight or up to 2 days. Preheat grill to high or prepare coals. Grill 3-4 minutes. Flip steaks, continue grilling 3-4 minutes for medium rare.

 

Southwestern Chipotle BurgerSouthwestern Chipotle Burger

 

1  Omaha Steaks Burger

1  whole wheat bun

2  Tbsp chipotle mayonnaise 

2  Tbsp pico de gallo

1/4  avocado sliced, per burger 

Southwest Chipotle Seasoning

 

Pico De Gallo

2  cups diced Roma tomatoes, 1/4-inch pieces

1/2  cup diced white onion, 1/4-inch pieces

3  Tbsp cilantro, finely chopped

1  Tbsp jalapeño, minced very fine with the seeds

1  Tbsp lime juice, freshly squeezed

1  tsp Kosher salt

 

Chipotle Mayonnaise

1  cup mayonnaise

1  Tbsp garlic, chopped

1  Tbsp canned chipotle chile in pureed adobo sauce

2  Tbsp lime juice, freshly squeezed

1  tsp Kosher salt

 

Serves 4

Omaha Steaks’ Chef Karl Marsh heats up the grilling season by adding a little zip to the average backyard burger. Season burger with Omaha Steaks Southwest Chipotle Seasoning or your favorite blend of Southwest seasoning. Grill, broil or pan-fry burger until temperature reaches 160°. Slice bun in half and toast on grill or broiler. Spread 1 Tbsp chipotle mayonnaise on each half of bun. Place cooked burger on bun and top with pico de gallo relish and avocado slices. Place remaining bun on top.

To make the chipotle mayonnaise: Combine all ingredients and mix well. Can be stored 1 week in the refrigerator. Makes 8 servings.

To make pico de gallo: Combine all ingredients in a bowl and mix well. Makes about 3 cups.

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Mojo Beef KabobsMojo Beef Kabobs

The recipes for beef kabobs, grilled salsa steak appetizers and steak canapés provided by the Nebraska Beef Council’s The Beef Checkoff.

 

1 pound Omaha Steaks Beef Sirloin Tips 

1 tsp coarse grind black pepper

1  large lime, cut into 8 wedges

1  small red onion, cut into 8 thin wedges

1  container grape or cherry tomatoes (about 10 ounces)

 

Mojo Sauce

1/4  cup fresh orange juice

1/4  cup fresh lime juice

3  Tbsp finely chopped fresh oregano

3  Tbsp olive oil

2  Tbsp finely chopped fresh parsley

1  tsp ground cumin

1  tsp minced garlic

3/4  tsp salt

 

Serves 4

Whisk mojo sauce ingredients in small bowl. Set aside. Cut beef steak into 1 ¼-inch pieces; season with pepper. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four skewers.

Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill kabobs, uncovered, about 8 to 10 minutes for medium rare to medium, turning occasionally.

Serve kabobs drizzled with sauce.

 

Grilled Salsa Steak AppetizersGrilled Salsa Steak Appetizers

 

2  Omaha Steaks Flat Iron Steaks

1  cup thick-and-chunky salsa, divided

2  Tbsp fresh cilantro

24  large corn tortilla chips

1/2  cup guacamole

24  fresh cilantro leaves (optional)

 

Makes 24 appetizers

Place beef steaks and 1/2 cup salsa in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Combine remaining 1/2 cup salsa and chopped cilantro, as desired; cover and refrigerate until ready to use.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°) to medium (160°), turning occasionally.

Carve steaks into thin slices; cut slices into bite-size pieces. Arrange chips on platter. Top each chip evenly with reserved salsa mixture, beef and guacamole. Garnish with cilantro leaf, if desired. Serve immediately.

 

Steak Canapes on Garlic ToastSteak Canapes on Garlic Toast

with roquefort Cream, Caramelized pears & Onions

 

2  Omaha Steaks Boneless Strip Steaks 

salt and freshly ground black pepper to taste

2  tsp olive oil

16  small arugula leaves, for garnish (optional)

 

Roquerfort Cream

8  oz Roquefort cheese, softened

1/4  cup heavy cream

2  Tbsp freshly squeezed lemon juice

1 ½  tsp white wine Worcestershire sauce or regular Worcestershire sauce  

freshly ground white pepper to taste

 

Garlic Toast

1  small French baguette (at least 8 inches long)

3  Tbsp butter, softened

2  cloves garlic, minced

 

Serves 4-8

To prepare the pears and onions, melt the butter in a large saute pan over medium-low heat. Place the pears in the pan in a single layer and saute for 5 minutes on each side. Sprinkle sugar over pears and continue to saute for 5 additional minutes on each side, or until cooked through but not mushy. Remove pears and let cool. Wipe pan with paper towel. Heat olive oil in pan and saute onions over medium heat for 10 minutes, or until golden brown. Set aside.

For the Roquefort cream, combine the Roquefort, heavy cream, lemon juice, Worcestershire sauce and pepper in a small mixing bowl. Set aside.

Preheat oven to 400°. Slice baguette on the diagonal into 1/2-inch slices. (You will need 16 slices.) Combine butter and garlic and spread a thin layer on each slice of bread. Place bread, garlic-side up, on a baking sheet and toast in the oven for 6 to 8 minutes, or until lightly golden. Remove from oven and set aside to cool.

Season steaks with salt and pepper. Heat olive oil in a cast-iron skillet and sear steaks over medium-high heat for 3 minutes on each side for mediumrare, 4 minutes for medium. Remove from pan and let rest for 5 minutes. Slice steaks against the grain into 1/4-inch strips long enough to fit toast slices.

To assemble canapes, spread 1 Tbsp Roquefort cream on each garlic toast. Lay 2 slices of steak on top of the cream. Arrange 1 slice of caramelized pear and some of the onions on top of the steak. Garnish with arugula. Serve at room temperature. 

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