(Family Features) Celebrating summer with sizzling meals starts with tender, juicy cuts of meat that take center stage when dining on the patio or firing up the grill. Call over the neighbors or simply enjoy family time with your nearest and dearest by savoring the flavor of warm weather meals.
Steak enthusiasts and burger lovers alike can show off their summer cooking skills with these recipes for Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries and Fried Lobster Po Boy Cheeseburgers from Omaha Steaks Executive Chef David Rose. Thick, juicy, marbled steaks are cooked to tender doneness and complemented by steakhouse-style fries while savory lobster is combined with all-American burgers.
For seafood connoisseurs, Grilled Shrimp Tostadas with Guacamole and Pico de Gallo offer an easy way to add shrimp to the menu. Just fire up the grill and allow seared seafood to mingle with fresh, homemade toppings for a light summertime bite.
Find more summer favorites at
OmahaSteaks.com/Summer
.
Fried Lobster Po Boy Cheeseburgers
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2
Pimento Remoulade:
1/2 cup mayonnaise1 1/2 tablespoons minced pimentos1 tablespoon Dijon mustard1 tablespoon minced bread and butter pickles1 pepperoncino, seeded and minced1/4 teaspoon smoked paprika1/4 teaspoon garlic powder1/4 teaspoon freshly ground black pepper1 tablespoon freshly squeezed lemon juice3 dashes hot saucekosher salt, to taste
Fried Lobster Tails:
1/2 cup all-purpose flour1/2 teaspoon kosher salt, divided1/2 teaspoon freshly ground black pepper, divided1/4 teaspoon garlic powder1/4 teaspoon smoked paprika1 large egg1 tablespoon water2 dashes hot sauce1/4 cup potato chips, finely blended in food processor1/3 cup panko breadcrumbs1 tablespoon minced flat leaf Italian parsley2 Omaha Steaks Cold Water Lobster Tails (5 ounces each)
Cheeseburgers:
1 pound Omaha Steaks Premium Ground Beefsalt, to tastefreshly ground black pepper, to taste2 tablespoons unsalted butter, at room temperature2 brioche buns2 slices yellow cheddar cheese3 leaves romaine lettuce, shreddedTo make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well-incorporated. Season with salt, to taste.To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan, about 1/2-inch deep.In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well-incorporated. Set aside.In separate medium bowl, whisk egg, water and hot sauce. Set aside.In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well-incorporated. Set aside.Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.Toss halved lobster tails in flour mixture first, egg mixture second and potato chip mixture third, coating thoroughly.Fry lobster tails 3-4 minutes on each side until golden-brown and cooked through. Close grill lid between flipping.To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2-pound patties, each about 1/2-inch thick.Using thumb, make dimple in center of each patty to help cook evenly.Season both sides of burger with salt and pepper, to taste. Spread butter on each cut-side of buns.Grill burgers 4-5 minutes per side for medium doneness.Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut-sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.To assemble: Place desired amount of remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.
Grilled Shrimp Tostadas with Guacamole and Pico de Gallo
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4
Pico de Gallo:
3/4 cup Roma tomatoes, diced into 1/4-inch pieces3 tablespoons white onion, diced into 1/4-inch pieces1 tablespoon fresh cilantro, chopped fine1 teaspoon jalapeno, minced fine, with seeds1 teaspoon fresh lime juice1/2 teaspoon sea salt
Guacamole:
2 medium avocados, peeled, seeded and chopped into 1/2-inch pieces1 tablespoon fresh lime juice1/4 cup pico de gallo1 tablespoon fresh garlic, minced1 tablespoon olive oil1/2 teaspoon jalapeno, minced1/2 teaspoon sea salt
Shrimp Tostadas:
12 ounces Omaha Steaks Wild Argentinian Red Shrimp, thawed2 tablespoons olive oil1 teaspoon chili powder1/2 teaspoon cumin1 teaspoon salt1 cup canned refried pinto beans or refried black beans4 tostada flats1 cup shredded romaine lettuce1 cup guacamole1 cup pico de gallo2 tablespoons shredded Cotija cheese4 cilantro sprigs4 lime wedgesTo make pico de gallo: In bowl, mix tomatoes, onion, cilantro, jalapeno, lime juice and salt. Cover and refrigerate until ready to use.To make guacamole: In bowl, mix avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeno and salt. Cover and refrigerate until ready to use.To make shrimp tostadas: In bowl, combine shrimp, olive oil, chili powder, cumin and salt. Marinate in refrigerator at least 15 minutes or up to 2 hours.Preheat grill to medium-high heat. Clean and season grill grates. Grill shrimp 2-3 minutes per side until lightly charred and opaque.Heat refried beans and spread 2 tablespoons beans on each tostada flat.Spread shredded romaine lettuce on top of beans followed by guacamole and remaining pico de gallo.Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with one cilantro sprig and one lime wedge.
Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 2
Southwest Steak Rub:
1 tablespoon kosher salt1 teaspoon black pepper1 teaspoon dried thyme leaves1 teaspoon smoked paprika1/2 teaspoon ancho chili powder1/2 teaspoon ground chipotle pepper1/2 teaspoon garlic powder1/2 teaspoon cumin
Parmesan-Herb Fries:
1 package (16 ounces) Omaha Steaks Steakhouse Fries1/2 cup Parmesan cheese, freshly grated1 tablespoon fresh thyme leaves, minced1 tablespoon fresh rosemary leaves, minced1 tablespoon fresh Italian parsley, minced
New York Strip Steaks:
2 Omaha Steaks Butcher’s Cut New York StripsSouthwest steak rub1/4 cup grapeseed oil2 ounces unsalted butter, cold
Peppercorn Cream Sauce:
1/2 cup brandy3/4 cup beef stock1/2 cup heavy cream2 teaspoons peppercorn medley, coarsely crackedsalt, to tastepepper, to tasteTo make Southwest steak rub: In small bowl, whisk salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder and cumin until fully incorporated.To make Parmesan-herb fries: Preheat oven to 425 F. Place fries on baking rack on top of sheet pan; bake 25 minutes, or until golden-brown and crispy.In medium bowl, mix Parmesan cheese, thyme, rosemary and parsley until fully incorporated.Remove fries from oven and toss with Parmesan herbs.To make New York strip steaks: Season steaks generously with Southwest steak rub on both sides.In cast-iron pan, add grapeseed oil and bring to high heat. Place steaks in pan and sear 3-4 minutes on both sides for medium-rare doneness.Remove steaks from pan and rest 8 minutes; reserve oil in cast-iron pan.To make peppercorn cream sauce: Add brandy to reserved oil in cast-iron pan and reduce to 1/3 volume, about 1 minute.Add beef stock and reduce by 1/3 volume, about 2-3 minutes.Add heavy cream and cracked peppercorn medley to pan, bring to boil and reduce to simmer until thickened. Season with salt and pepper, to taste.