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.

Logo

Logo

Search

Teriyaki Filet Medallions




TERIYAKI FILET  MEDALLIONS
Outback Steakhouse Copycat Recipe

Grilled teriyaki marinated filet, onions, red and green peppers on a skewer

Serves 1
1 each Steak and Vegetable Skewer (recipe follows)
Salt and Pepper As Needed
Vegetable Oil As Needed
Teriyaki Glaze (recipe follows)


Steak and Vegetable Skewer:
red peppers
green peppers
red onions
steak cubes
teriyaki marinade

Wash peppers; cut in half and remove stem and seeds. Cut pepper into 1 ½ X 2 inch rectangles.Cut onions in half, lengthwise, top and peel. Remove heart and separate into cups 2 layers thick. Each cup should be 1 ½ X 2 inch rectangles. Place a one piece of steak on skewer first, followed by a red pepper, 2 onion petals and green pepper. Steak, red pepper, 2 onion petals, and green pepper. Steak, red pepper, 2 onion petals, and green pepper. Finish with one additional piece of steak.Place skewers into an appropriate container, for every six skewers place approximately 2 cups of Teriyaki Marinade skewers must be completely covered with the marinade, gently toss skewers to make sure they are well coated. Marinate skewers for 6 hours. After 6 hours remove skewers from marinade and place into an appropriate container with a drip insert. Cover, label, date and refrigerate.


Teriyaki Marinade:
I½ cup apple cider vinegar
½ cup sugar
½ cup pineapple juice
1 cup soy sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
:
Place vinegar and sugar into a mixing bowl. Whisk until sugar is dissolved.
Add remaining ingredients and whisk to combine.
Place marinade into an appropriate container, label, date, and refrigerate.

Clean and sanitize area, and wash hands before continuing to next item.

Season steak and vegetable skewer on both sides and place on well oiled sauté grill. Cook for 2-3 minutes. Turn and continue to cook 2-3 minutes, repeat with two remaining sides or until steak has been cooked to desired doneness. Thoroughly brush with Teriyaki glaze on all sides before removing from grill. Serve immediately.

7 comments:

  1. when you refer to the marinate and the glaze later, are they the same thing?

    ReplyDelete
  2. This comment has been removed by the author.

    ReplyDelete
  3. This comment has been removed by the author.

    ReplyDelete
  4. I normally don't take the time to comment, however I should do it more. I just finished making the marinade and oh my gosh. It is really close to the real deal. I will be cooking my kabobs tomorrow. Can't wait, this is really delicious. Thanks for posting this.
    Dan

    ReplyDelete
  5. I would like to make this for a large crowd. What is the best type of meat to use?

    ReplyDelete
  6. I would like to make this for a large crowd. What is the best type of meat to use?

    ReplyDelete