Copycat Olive Garden Tuscan Sirloin Steak Recipe

Recipes.net Team
Recipes.net Team March 13, 2020

Olive Garden’s new Tuscan Sirloin steak is mouthwateringly good. We think our recipe comes pretty close to the real thing. This juicy steak is grilled to medium-rare perfection and is topped with a flavorful garlic-butter sauce.

How To Make Copycat Olive Garden Tuscan Sirloin Steak

  • ⅓ cup chopped fresh parsley
  • ⅓ cup chopped fresh basil
  • ⅔ cup pitted green or black olives (chopped)
  • ½ cup sun dried tomatoes (cut into ¼-in strips)
  • ¼ cup red wine
  • ¼ cup brandy or cognac
  • 3 garlic cloves (minced)
  • 3 oz red onions (chopped)
  • 1-14 oz can diced or crushed tomatoes
  • 2 tbsp unsalted butter
  • 2 lb beef steaks (preferably top sirloin or flank)
  • Salt (ground black pepper, & brown sugar to taste)
  • Cooking spray

To serve:

  • Roasted vegetables of your choice
  • Baked or mashed potato
  • Pangritata
  1. Preheat your grill to high & grease accordingly with cooking spray
  2. Season your steak on both sides with salt and pepper to your taste.
  3. Once your grill is preheated, set the steaks down and let grill for 4-5 minutes on each side for medium-rare. Set aside, covered with foil
  4. Melt butter on a hot saute pan. Add onions & garlic. Saute briefly until translucent
  5. Deglaze with red wine & cognac. Reduce briefly
  6. Add the olives, sun dried tomatoes, diced or crushed tomatoes, & olives. Simmer sauce until slightly thickened & flavors intensify, roughly 6-8 minutes
  7. Season to taste with salt, pepper, & brown sugar. Adjust accordingly
  8. Remove from the heat & add both basil & parsley. Mix until fully combined. Set aside
  9. Discard foil from your steaks & slice against its grain, according to your preferred thickness
  10. Place sauce on the bottom of your servingware, top with the steak & pangritata. Serve with potatoes & roasted vegetables

How To Make Copycat Olive Garden Tuscan Sirloin Steak

0 from 0 votes
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Serves:

Ingredients

  • cup chopped fresh parsley
  • cup chopped fresh basil
  • cup pitted green or black olives, chopped
  • ½ cup sun dried tomatoes, cut into ¼-in strips
  • ¼ cup red wine
  • ¼ cup brandy or cognac
  • 3 garlic cloves, minced
  • 3 oz red onions, chopped
  • 1-14 oz can diced or crushed tomatoes
  • 2 tbsp unsalted butter
  • 2 lb beef steaks, preferably top sirloin, sliced into 1-inch thickness
  • Salt, ground black pepper, & brown sugar to taste
  • Cooking spray

To serve:

  • Roasted vegetables of your choice
  • Baked or mashed potato
  • Pangritata

Instructions

  1. Preheat your grill to high & grease accordingly with cooking spray. Preheat your oven also to 300 degrees Farenheit
  2. Once your grill is preheated, set the steaks down and let sear for 4-5 minutes on each side. Set aside, covered with foil
  3. Season your steak on both sides with salt and pepper while searing.
  4. Roast in the oven for about 8-10 minutes until medium. Set aside covered
  5. Melt butter on a hot saute pan. Add onions & garlic. Saute briefly until translucent
  6. Deglaze with red wine & cognac. Reduce briefly
  7. Add the olives, sun dried tomatoes, diced or crushed tomatoes, & olives. Simmer sauce until slightly thickened & flavors intensify, roughly 6-8 minutes
  8. Season to taste with salt, pepper, & brown sugar. Adjust accordingly
  9. Remove from the heat & add both basil & parsley. Mix until fully combined. Set aside
  10. Discard foil from your steaks & slice against its grain, according to your preferred thickness
  11. Place sauce on the bottom of your servingware, top with the steak & pangritata. Serve with potatoes & roasted vegetables

Nutrition

  • Calcium: 264mg
  • Calories: 1273kcal
  • Carbohydrates: 39g
  • Cholesterol: 357mg
  • Fat: 70g
  • Fiber: 10g
  • Iron: 14mg
  • Potassium: 3236mg
  • Protein: 103g
  • Saturated Fat: 28g
  • Sodium: 1314mg
  • Sugar: 21g
  • Vitamin A: 2252IU
  • Vitamin C: 48mg
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