June 16, 2000

Fearless Father's Day

Father's Day is coming but have no fear. There's no celebration that's easier, more satisfying or appropriate on Father's Day than the primal pairing of red meat with hot flame. Fred and Todd Simon are the 4th and 5th generation, father and son, part-owners of Omaha Steaks. Ask them what is America's favorite cut of beef, and they will answer in

unison "Boneless Strip Sirloin." "Other common names associated with the boneless strip sirloin," notes Fred Simon, "are New York strip, Kansas City strip, strip or shell steak."

"It's not Father's Day at our house without steaks on the grill," Todd explains. "Here in the Midwest we often grill year-round, but when the weather begins to sizzle you can

always bet that so will our grill." He continues, "In addition to the boneless strip sirloin, among the most popular steaks for the grill are filet mignons, filet of prime rib or rib eye, Porterhouse steak, T-bone steak and top sirloin."

The Simons recommend that when choosing a high-quality steak, look for grain-fed beef that has been naturally aged and hand-trimmed. When considering a food company, such as

Omaha Steaks, look for one that has quality products that are guaranteed by the company.


Guys & Grills

For all his hard work and sacrifice, Dad deserves his own top-of-the-line premium gas grill. According to the Barbecue Industry Council over 10 percent of grills are purchased for gifts.

The experts at Broilmasterr Premium Gas Grills offer the following tips when looking for a grill that produces expert results and is built to last a lifetime:

* Choose an extra thick, cast aluminum grill body to retain heat and maintain consistent temperatures. A stainless steel, bow tie-shaped burner ensures uniform cooking temperatures and distributes heat evenly to all corners of the grill.

* Look for variable height adjustable cooking grids that allow you to grill rare, medium and well-done steaks at the same time. Extra heavy, porcelain-coated cast-iron cooking grids will sear meat quickly to hold in juices.

* Insist on a grill that allows precise control of cooking temperatures with infinite gas settings between HI and LO. A built-in temperature gauge on the grill lid, as well as the ability to prop the lid open slightly or close it completely, will produce expert results.

Select models of Broilmaster Grills have been honored by a leading consumer magazine for their durability and value. But, the whole line of Broilmaster Grills comes with a lifetime warranty on the grill body and cooking grids and a 15-year pro-rated warranty on the burner.

These days, grills come with everything but the kitchen sink. That makes cooking a wide variety of foods easier and safer. These grills offer an optional side burner for cooking vegetables and side dishes, as well as a complete line of essential accessories, among them a rotisserie, grill cover, cast-iron smoker box and stainless steel tool set.


Marinades Made Easy

* Convenient ready-made marinades can add mouth-watering flavor to foods without adding fat and calories. Marinades made with real fruit juice like orange, lime, papaya and

apple add flavor and let you savor the natural flavor of beef, chicken, fish and vegetables instead of camouflaging them with heavy barbecue sauces.

* Always marinate your food in the refrigerator. For best marinating results, pierce meat, fish or chicken with a fork before marinating. Use about 1/2 cup of marinade per pound of food.

* In addition to creating delicious results on the grill, marinated foods may be broiled, baked, microwaved or cooked in a skillet.

* Baste often with additional marinade during cooking (do not reuse or baste with used marinade).

* Marinating time can be flexible. Marinating foods longer than 30 minutes can intensify the flavors. Marinate foods in the refrigerator for up to 24 hours (after 24 hours, there is no additional flavor gain). Some delicate foods (such as fish) need short marinating times.


Timesaving Tips

* Freeze chicken in labeled and dated resealable plastic freezer bags with marinade; then just defrost in the refrigerator before cooking time.

* When you are pressed for time, shorter marinating times will work well if you baste often while cooking.

Safety Tips When Marinating

* Do not baste food during the last five minutes of the cooking time.

* Never place cooked foods on the same dish that held raw food.

* Do not use a nylon bristle brush for basting; it could melt.


For more information...

For more tasty tips and great grilling ideas, visit www.lawrys.com.

For a free gourmet barbecue recipe booklet, call 1-800-255-0403 or visit www.broilmaster.com.

For a free Goodlife Guide and Cookbook filled with delicious beef recipes, please call 1-800-228-9055 or visit www.omahasteaks.com.



Grilled Vegetable Platter

Choose from the abundant selection of fresh vegetables available throughout the spring, summer and fall to create a different dish each time.

1 cup Lawry's Herb & Garlic Marinade with Lemon Juice
12 small portabello mushrooms, cut into 1/2-inch slices
2 zucchini or yellow squash cut into 1/2-inch slices
1 small onion, cut into wedges
1 small Japanese eggplant, cut into 1/2-inch slices
2 red, green and/or yellow bell peppers, cut into chunks
Lettuce leaves, optional
3 tablespoons grated Parmesan cheese, optional

In large resealable plastic bag, pour Herb & Garlic Marinade. Add remaining ingredients and mix together well.

Seal bag and marinate in refrigerator at least 30 minutes. Remove vegetables; reserve used Marinade. Grill or broil vegetables 10 to 12 minutes or until tender (mushrooms cook quickly), turning once and basting often with reserved Marinade. Vegetables should be slightly "charred." Arrange vegetables on platter lined with lettuce; sprinkle with cheese, if desired.

Makes 6 servings.
Prep Time: 20 minutes
Marinate Time: 30 minutes
Grill Time: 20 to 25 minutes

Hickory Baked Beans

It's so easy to add rich, hickory flavor to your favorite baked bean recipe or to a simple can of beans.

1 (31-ounce) can baked beans
1/3 to ½ cup Lawry's Hickory Marinade with Apple Cider
2 bacon slices, cooked and crumbled (optional)

In a medium saucepan, combine beans, Hickory Marinade and bacon, if desired. Heat on low outside on the grill side burner or inside on the range cooktop.

Makes 4 servings.
Prep Time: 3 to 5 minutes
Cook Time: 15 to 20 minutes


Marinated Grilled Beef and Pepper Salad

What a great flavor combination and so easy to put together!

1 bottle (12 ounces) Lawry's Herb & Garlic Marinade with Lemon Juice, divided usage
2 Omaha Steaks Boneless Strip Sirloins (8 ounces, each)
1 each: red, yellow and green bell pepper, cored, halved and seeded
1½ pounds cooked baby red potatoes, quartered
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
Lettuce leaves, optional

In large resealable plastic bag, combine 2/3 cup Herb & Garlic Marinade with steaks; seal bag. Marinate in refrigerator for at least 30 minutes. Meanwhile, grill peppers and potatoes, basting often with 1/4 cup Marinade.

When potatoes are lightly charred, remove from grill. When peppers are tender and charred, remove from grill and slice into 1/2-inch strips. In small bowl, thoroughly whisk

together 1/3 cup Marinade with oil, vinegar and sugar; set aside. Remove steaks from bag, discarding used Marinade.

Grill steaks to medium-rare, about 5 to 6 minutes per side. Cool slightly and slice into thin strips. In large salad bowl, combine beef, vegetables and dressing; toss to mix and coat. Serve slightly warm or chill before serving.

Makes 4 main dish salads.
Prep Time: 20 minutes
Marinate Time: 30 minutes
Grill Time: 20 to 25 minutes

Hint: Potatoes may be pierced and microwaved or boiled to cook before finishing on the grill.


Mesquite Grilled Steak

Mesquite Marinade bursts with flavor, making this recipe so easy, yet absolutely delicious.

1 cup Lawry's Mesquite Marinade with Lime Juice, divided usage
¼ cup minced green onion
1 tablespoon minced cilantro
2 Omaha Steaks Boneless Strip Sirloins (8 ounces, each)

In large resealable plastic bag, combine 3/4 cup Mesquite Marinade, green onion and cilantro. Pierce steaks and add to Marinade, seal bag. Marinate in refrigerator 30 minutes to 3 hours, turning occasionally. Remove steaks from bag, discarding used Marinade. Grill steaks, until desired doneness is reached, about 5 to 6 minutes per side, basting often with remaining 1/4 cup Marinade.

Makes 2 to 4 servings.
Prep Time: 10 minutes
Marinate Time: 30 minutes
Grill Time: 12 to 16 minutes

Meal Idea: Serve with grilled corn-on-the-cob, hickory baked beans and tossed salad.

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