Copycat Outback Steakhouse Steak with Delightful Grilled Vegetables Recipe

Recipes.net Team
Recipes.net Team Published March 18, 2020

A steak dinner is always delicious, especially one from Outback Steakhouse. This copycat recipe is simple to make and will cut out the trip to dinner at Outback Steakhouse.

How To Make Copycat Outback Steakhouse Steak with Delightful Grilled Vegetables

  • 4 tbsp. bone steaks
  • 4 tsp. salt
  • 4 tsp. paprika
  • 2 tsp. pepper
  • 1 tsp. cayenne pepper
  • 2 red bell pepper (seeded and sliced)
  • 2 yellow pepper (seeded sliced)
  • 3 zucchini (sliced)
  • 3 eggplant (sliced)
  • 4 red onions (sliced)
  • 1 lb. asparagus
  • 3 tomatoes (sliced)
  • 1/2 cup olive oil
  1. Mix salt, paprika, pepper, and cayenne pepper in a bowl until combined.
  2. Rub seasoning into each side of the steaks
  3. Place pan over medium heat
  4. Place steak onto plan pressing down to sear the edges slightly
  5. Vegetables:
  6. Brush vegetables with olive oil
  7. On a grill pan over medium heat, place vegetable combination, sprinkling salt and pepper over them.
  8. Allow vegetables to cook to tenderness with a light char.

How To Make Copycat Outback Steakhouse Steak with Delightful Grilled Vegetables

5 from 1 vote
Preparation Time: 5 mins
Cooking Time: 20 mins
Total Time: 25 mins
Serves:

Ingredients

  • 4 tbsp. bone steaks
  • 4 tsp. salt
  • 4 tsp. paprika
  • 2 tsp. pepper
  • 1 tsp. cayenne pepper
  • 2 red bell pepper, seeded and sliced
  • 2 yellow pepper, seeded sliced
  • 3 zucchini, sliced
  • 3 eggplant, sliced
  • 4 red onions, sliced
  • 1 lb. asparagus
  • 3 tomatoes, sliced
  • 1/2 cup olive oil

Instructions

  1. Mix salt, paprika, pepper, and cayenne pepper in a bowl until combined.
  2. Rub seasoning into each side of the steaks
  3. Place pan over medium heat
  4. Place steak onto plan pressing down to sear the edges slightly
  5. Vegetables:
  6. Brush vegetables with olive oil
  7. On a grill pan over medium heat, place vegetable combination, sprinkling salt and pepper over them.
  8. Allow vegetables to cook to tenderness with a light char.

Nutrition

  • Calcium: 149mg
  • Calories: 524kcal
  • Carbohydrates: 55g
  • Cholesterol: 8mg
  • Fat: 32g
  • Fiber: 22g
  • Iron: 7mg
  • Potassium: 2246mg
  • Protein: 15g
  • Saturated Fat: 5g
  • Sodium: 1957mg
  • Sugar: 28g
  • Vitamin A: 6935IU
  • Vitamin C: 247mg
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