The Great American Grilling Season is Here

- If anyone knows 'where's the beef,' it's Omaha Steaks, who has been providing Americans with top quality meat for more than 95 years. The chefs at Omaha Steaks have collected their favorite great American recipes-from the juiciest burgers to sizzling sirloins to savory rubs and succulent marinades in the new cookbook The Great American Grilling Book

In it, you'll find a helping of sure-fire grilling tips, as well as a foolproof meat cooking chart, assure that whether you're plugging in a stovetop kitchen grill or pouring on the charcoal for a backyard barbecue, every meal will be seared, smoked, or simply cooked to perfection.  Gorgeous photographs showcase over 130 mouth-watering recipes for old-fashioned steakhouse favorites like hearty Porterhouse with Home Fries, Peppercorn Filet Mignon or Cajun Rib-Eye as well as lighter, eclectic fare such as Balsamic Glazed Beef Kabobs or Apricot Mango Grilled Pork Chops.

There's plenty for white meat lovers too-with dozens of delicious ideas for grilling moist, flavorful chicken, veal, pork and lamb. Also included here are several recipes from the award-winning chef James Beard.  Sensational side dishes run the gamut from classic (hint-of-nutmeg creamed spinach, roasted corn on the cob, and baked stuffed potatoes) to Barbecued Stuffed Mushrooms and Grilled Sweet Potatoes.

Omaha Steaks is also offering a special deal for Father's Day.  For $59.99, Dad can have the dinner of his dreams:

Dad's Day Dinner

2 (24 oz.) T-Bone Steaks

1 (16 oz. pkg.) Omaha Steakhouse® Fries

4 (4 oz.) Caramel Apple Tartlets

1 (1 oz. jar) Steak Seasoning

Roasted Pepper Pesto Rubbed Grilled T-Bones

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Serves 4

4 Each T-Bone Steaks
2 Tbsp Olive Oil
1/4 Cup Omaha Steaks Private Reserve Seasoning or Salt and Pepper
1 Recipe Roasted Pepper Pesto
4 each Fresh Basil Sprigs

1. Preheat grill on medium
2. Brush steaks with olive oil and season with Omaha Steaks Private Reserve Seasoning or salt and pepper
3. Brush both sides of steaks with Roasted Pepper Pesto.
4. Place Steaks on the grill and cook to desired doneness.  (For a medium rare steak, about 8 minutes on the first side and 6-7 minutes on the second side.)
5. When steaks are finished, brush both sides one final time with un-used pesto.
6. Serve steaks with a dollop of un-used pesto in the center of each steak and garnish with fresh basil.

Roasted Pepper Pesto

Makes 2 cups

1 Cup Roasted Red Peppers, Peeled, Seeded and Chopped
1/4 Cup Garlic Cloves, Peeled
1/2 Cup Pine Nuts, Toasted
2 Tbsp. Fresh Chopped Basil
1 tsp Kosher Salt
1/4 tsp Cayenne Pepper
1 Cup Parmesan Cheese, Grated
1 Tbsp Lemon Juice
1/2 Cup Olive Oil

1.  Combine all ingredients but the olive oil in a food processor or a blend and puree until smooth.
2.  Next, add the oil slowly in a thin stream with the food processor running until it is completely combined. 

Karl Marsh CRC (certified research chef), Executive Chef of Omaha Steaks
Karl Marsh is an experienced professional chef and on-air culinary expert with over twenty-five years of experience in food and beverage management and product development.

Marsh joined Omaha Steaks in July 2003 as Executive Chef/Culinary Services Manager, where he is responsible for new product development, testing, quality assurance, recipe development and training for the Omaha Steaks and World Port Seafood brand of products.  His working knowledge of food science, recipe development and professional cooking lends itself well to on-air and televised cooking demonstrations and appearances on national shows including Fox and Friends, EXTRA TV as well as countless syndicated, regional and local programming.

His work has also been featured at food and wine festivals across the country including the Food Network South Beach Wine and Food Festival and Atlantic City Food and Wine Festival in 2013

Marsh is a graduate of the Century School of Culinary Arts in San Diego, California and a certified research chef. He is actively involved in the Research Chefs Association and the local chapter of the American Culinary Federation, where he formerly served on the board

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