Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.

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Grilled Salmon


GRILLED SALMON with Horseradish Dipping Sauce
Outback Steakhouse Copycat Recipe

Meat and Marinade
nonstick spray
3 tablespoons vegetable oil
1 tablespoons prepared white horseradish
1 tablespoons soy sauce
1 small garlic clove minced
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
6 (1 inch) thick salmon fillets or steaks

Coat grill with nonstick spray generously.  Whisk together oil, horseradish, soy sauce, garlic, salt, and pepper in a small bowl. Brush over both sides of salmon.  Grill over medium high heat about 4 minutes each side, or until just opaque in center. Serve with dipping sauce.

Dipping Sauce
3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared white horseradish
2 tablespoons basil
1 tablespoons lemon juice
1 teaspoon soy sauce

Mix all together well in a small bowl and season with salt and pepper. Better if made a day ahead and kept in fridge.

Burgundy Mushrooms



BURGUNDY MUSHROOMS
Outback Steakhouse

3 (8 oz.) cans or jars whole mushrooms, drained
1 cup butter, melted
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon bouillon
1/2 cup onion, chopped
1 cup Burgundy wine

Saute onions in butter for 5 minutes. Add mushrooms, cook for 25 minutes. Add Burgundy wine, pepper, garlic and beef bouillon. Simmer 20 minutes.

Mai Tai Cocktail



MAI TAI COCKTAIL
Outback Copycat Recipe

Serves 1

1 1/2 ounces Captain Morgan's spiced rum
1 ounce orange juice
1 ounce pineapple juice
1 teaspoon crushed pineapple
3/4-1 ounce huckleberry syrup

Put ingredients in a drink mixer and shake, Put Huckleberry Syrup into a glass, strain drink mixture into glass, to leave out pineapple pieces.

Mini Milkshakes



Something MINI is doing BIG things at Outback.  Outback Steakhouse is shaking up the dessert menu this summer with the addition of new, hand-crafted Mini Milkshakes starting at just $2.99. They are made to order with Blue Bell Ice Cream, each Mini Milkshake is topped with house-made whipped cream and available in a variety of flavors including,  Vanilla, Chocolate, Strawberry, Oreo Cookie and this summer’s seasonal flavor, Banana Pudding.

Outback’s new creamy treats are served in adorable mini milk jugs with an artistic straw and a flavor-relevant treat garnish. A brilliant top off to a meal at Outback, these Mini Milkshakes are chef inspired and full of goodness to deliver a creamy, flavorful dessert in the perfect individual portion.

Cyclone Pasta


CYCLONE PASTA
Outback Steakhouse Copycat Recipe

Serves 4-6

1 8.5-ounce jar sun-dried tomatoes, julienne cut and oil packed (with the oil reserved)
2 large chicken breasts, chopped
1 onion, halved and sliced into half-moons
3 cloves fresh garlic, minced
1 cup prosciutto, thinly sliced and cut into thin ribbons
1 cup fresh mushrooms, sliced
1 (16 oz) box penne pasta, cooked
oregano
thyme
crushed red pepper to taste
1 (16 oz) jar Classico Sun Dried Tomato Alfredo sauce
Italian blend shredded cheese, as much as you like
olive oil, as needed

Separate the julienne sun-dried tomatoes from the oil in the jar. Heat the oil in a large skillet over medium heat. Add the diced chicken, and any additional olive oil as necessary. Just before the chicken is completely cooked through, add the onions and garlic and saute until crisp-tender. Add reserved sun-dried tomatoes, prosciutto, and mushrooms, and continue to saute.

Heat a pot of water to boiling and cook penne as directed. Drain. Meanwhile, add dried herbs and pepper flakes to large skillet, adjusting heat and seasonings as necessary. Add pasta to skillet, stirring to combine. Add entire jar of pasta sauce and heat until slightly thickened and thoroughly combined. Add shredded cheese as desired (one large handful to start) and stir until melted and combined into mixture. Serve hot, and sprinkle a little more cheese over each bowl.