Elevate Your Brunch Game With These Creative Dishes

• Preheat grill to medium-high heat.
• Add carne asada-marinated skirt steak to the gill and cook 2 ½ minutes per side for medium-rare or longer depending on your desired level of doneness. Remove from grill and rest 5 to 6 minutes before slicing.
• Place a cast-iron griddle or pan on the grill and sear the hash browns until golden brown and reaches 165°F as indicated by a food thermometer.
• Add eggs to the griddle and fry to desired doneness.
• Assembly: Layer a tortilla with hash browns, sliced carne asada, avocado, cotija cheese, and cilantro.

• Heat 1 tablespoon olive oil in a large pan over medium high. Add the potatoes and cook, stirring occasionally, until almost tender (about 15 minutes). Add the onion and asparagus and season with 2 teaspoons kosher salt, one teaspoon of black pepper, the cayenne pepper, paprika, and garlic powder. Cook, stirring occasionally, until potatoes are browned and very tender, and the onion and asparagus are tender. Remove from heat and set aside.
• Pat the Omaha Steaks Boneless New York Strips dry with a paper towel and season both sides with the remaining 2 teaspoons of salt and remaining one teaspoon of black pepper.
• Heat remaining olive oil in a large cast iron skillet over medium-high heat. Sear the steaks for 3-5 minutes per side for medium-rare doneness, or until your desired doneness is reached. Remove from heat and let rest for 10 minutes, then cut into thin slices.

• Place a griddle on half of your grill and preheat your grill to medium-high heat.
• Season both sides of your burgers with the salt and pepper seasoning.
• Grill your burgers to your desired internal temperature, then add a slice of cheddar cheese on top of each burger patty.
• Meanwhile, cook the bacon and the hashbrown patty on the griddle.
• Once the bacon is almost fully rendered, crack 2 eggs to fry in the bacon grease.
• Toast your mini waffles or make your waffles from scratch in a mini waffle iron.

Assembly

• On your bottom waffle, add the hash brown patty, then the burger, then the bacon, then the egg. Drizzle with maple syrup and top with the other waffle.

• Season steak and add to a hot skillet with olive oil. Cook 3-4 minutes per side for medium-rare or longer depending on your desired level of doneness. Add butter to the pan and baste the steak. Remove the steak from the skillet and let it rest for a few minutes.
• Prepare hash browns. Preheat 2 teaspoons olive oil in a non-stick sauté pan over low heat. Remove hash browns from packaging. Place in pan and cook for 7-8 minutes, flip and continue to cook for 7-8 minutes or until product reaches 165°F as indicated by a food thermometer
• In a small bowl, combine the mayonnaise, sriracha, and lime juice and mix until well combined.
• Fry the egg in the same skillet you cooked the steak
• Assembly: Place one hashbrown on the plate, then add slices of steak, egg, and sriracha mayo and top with another hash brown.

• Preheat the grill to high heat. Brush flank steak on both sides with oil. Season generously with salt and pepper. Grill until cooked to medium rare, about 3 to 4 minutes on each side. Transfer to a cutting board and let rest as you prepare the avocado mixture.
• Prepare the avocado mixture. In a medium mixing bowl, mash together avocado, garlic, limes, scallions, salt, and pepper.
• Drizzle bread with oil and grill until toasted, about 1 minute.
• Thinly slice flank steak. Evenly divide avocado mixture amongst the eight slices of bread. Top with slices of flank steak.
• Garnish with tomatoes and flaked salt. Serve immediately.

• Brush bread slices with olive oil and toast until golden.
• Scoop out 1 avocado, add to small bowl, smash with fork until smooth, season to taste with flaked salt and black pepper, then spread over one slice of toast. Repeat for second avocado and toast slice.
• Top each slice with 2 oz. smoked salmon, then top with 1 poached egg.
• Garnish with red onion, capers, and fresh dill. Serve immediately.

Hot Honey

• Whisk honey for 15-20 minutes until whipped and light in color.
• Add sriracha and whisk for 3 more minutes.
• Add to a sealed container and store in a dry cool place.

Fried Chicken

• Pat the chicken dry with a paper towel.
• Place chicken in a bowl with the buttermilk and 3 tablespoons Cajun seasoning and marinate for at least 2 hours (overnight for best results).
• Prepare the dredge. In a bowl, mix the flour, paprika, 1 tablespoon Cajun seasoning, salt, and pepper until combined.
• Prepare the egg wash. In a separate bowl, whisk the eggs.
• Place corn flakes in a third bowl.
• Coat the chicken. Dip each chicken piece in the flour mixture, then in the egg, then in the corn flakes.
• Heat oil to 350°F and fry chicken until golden brown and crispy, ensuring the internal temperature reaches 165°F.
• Assembly: Place waffle on plate, then top with fried chicken and pickles and drizzle with hot honey.

• Prepare the Omaha Steaks Chicken Fried Chicken. Preheat oven to 400°F. Remove chicken from packaging and place on a foil-lined baking sheet. Place on center rack of oven. Bake for 15 minutes. Flip over chicken and bake an additional 10-12 minutes or until internal temperature reaches 165°F.
• Cook the eggs. Add butter to a skillet over medium heat and cook eggs to desired doneness. Season with salt and pepper.
• Assembly: Start with one waffle and top with chicken fried chicken and egg. Drizzle hot honey over before adding top waffle. Enjoy!