Outback Steakhouse-Style Steak
4 top sirloin steaks or rib eye steaks or filet steaks
seasoning
8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric
1. Mix together seasoning ingredients and rub into each side of steak.
2. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.
Outback Steakhouse Walkabout Soup recipe
Ingredients
8 c Water 3/4 c All-purpose flour
8 Beef bouillon cubes 1 c Heavy cream
3 md White onions 1 1/4 c Shredded Cheddar cheese
1 ts Salt 1/4 c Shredded Monterey Jack
1 ts Black pepper
Directions
Serves 4 as an appetizer 1. Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve. 2. Cut the onions into thin slices, then quarter the slices. Add to the broth. 3. Add salt and pepper. 4. Bring the mixture back to boiling, then turn the heat down and simmer, uncovered, for 1 hour. 5. While stirring, sift the flour into the soup. Continue to stir if any large lumps of flour develop. Be careful when you stir; aggressive agitation or using a whisk may tear the onions apart. As the soup continues to cook, any lumps should dissolve. 6. After 30 minutes of additional simmering, add the cream and 1 cup Cheddar cheese. Continue to simmer the soup for another 5 to 10 minutes. 7. Serve the soup hot after sprinkling a tablespoon each of shredded Monterey Jack and Cheddar on top
Chili’s Fajitas
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb top sirloin steaks or boneless skinless chicken breasts
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil
1 large Spanish onion, sliced thin
1/2 green pepper, sliced thin
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin
1. Combine the lime juice, water, oil, garlic, soy sauce, salt, liquid smoke, peppers, and either the sirloin OR the chicken in a Tupperware container, cover, and refrigerate at least 2 hours or overnight.
2. Discard leftover marinade.
3. Grill meat over medium flame 4-5 minutes on each side.
4. Cut meat into thin strips.
5. Set aside and keep warm.
6. Combine the 2 Tbls. water, soy sauce, lime juice, salt, pepper and olive oil.
7. set aside.
8. cook onion and peppers in oil until brown
9. remove from heat.
10. pour reserved mixture over onions and peppers.
11. combine meat, onions, and peppers.
Outback Steakhouse-Style Steak
4 top sirloin steaks or rib eye steaks or filet steaks
seasoning
8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric
1. Mix together seasoning ingredients and rub into each side of steak.
2. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.
Outback’s food ***** or at least the town I live in!
There are quite a few free Outback recipes on the first site, and a few on the second one:
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The copykat site also have a few recipes for Denny’s and Chili’s. Enjoy!!
try this page
I don’t really think that much of these restaurants. Texas roadhouse would be better
Outback Steakhouse Walkabout Soup recipe
Ingredients
8 c Water 3/4 c All-purpose flour
8 Beef bouillon cubes 1 c Heavy cream
3 md White onions 1 1/4 c Shredded Cheddar cheese
1 ts Salt 1/4 c Shredded Monterey Jack
1 ts Black pepper
Directions
Serves 4 as an appetizer 1. Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve. 2. Cut the onions into thin slices, then quarter the slices. Add to the broth. 3. Add salt and pepper. 4. Bring the mixture back to boiling, then turn the heat down and simmer, uncovered, for 1 hour. 5. While stirring, sift the flour into the soup. Continue to stir if any large lumps of flour develop. Be careful when you stir; aggressive agitation or using a whisk may tear the onions apart. As the soup continues to cook, any lumps should dissolve. 6. After 30 minutes of additional simmering, add the cream and 1 cup Cheddar cheese. Continue to simmer the soup for another 5 to 10 minutes. 7. Serve the soup hot after sprinkling a tablespoon each of shredded Monterey Jack and Cheddar on top
Chili’s Fajitas
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb top sirloin steaks or boneless skinless chicken breasts
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil
1 large Spanish onion, sliced thin
1/2 green pepper, sliced thin
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin
1. Combine the lime juice, water, oil, garlic, soy sauce, salt, liquid smoke, peppers, and either the sirloin OR the chicken in a Tupperware container, cover, and refrigerate at least 2 hours or overnight.
2. Discard leftover marinade.
3. Grill meat over medium flame 4-5 minutes on each side.
4. Cut meat into thin strips.
5. Set aside and keep warm.
6. Combine the 2 Tbls. water, soy sauce, lime juice, salt, pepper and olive oil.
7. set aside.
8. cook onion and peppers in oil until brown
9. remove from heat.
10. pour reserved mixture over onions and peppers.
11. combine meat, onions, and peppers.