OUTBACK STEAKHOUSE SEASONING RECIPES
OUTBACK STEAKHOUSE STEAK SEASONING - BIGOVEN.COM
"This steak seasoning recipe is easy and makes a delicious complement to your grilled or broiled steak. The seasoning is very tasty!"
Total Time 5 minutes
Prep Time 5 minutes
Yield 8
Number Of Ingredients 9
Steps:
- "Mix all ingredients together in a small bowl. This recipe yields about 8 teaspoons of seasoning. I recommend making, serving, and trying it out. If you like it, make a large batch and keep it in an airtight container."
Nutrition Facts : Calories 4 calories, FatContent 0.118663315273131 g, CarbohydrateContent 0.700604785147157 g, CholesterolContent 0 mg, FiberContent 0.320721662393939 g, ProteinContent 0.167961646547295 g, SaturatedFatContent 0.018033295464986 g, ServingSize 1 1 Teaspoon (1g), SodiumContent 0.590836938757281 mg, SugarContent 0.379883122753218 g, TransFatContent 0.0141478369374947 g
OUTBACK STEAKHOUSE-STYLE STEAK RECIPE - FOOD.COM
This is a recipe I got off Recipe Goldmine. Delicious and easy rub for steaks! UPDATE: Due to the numerous comments, I've updated the salt measurement. Enjoy! :)
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together seasoning ingredients and rub into each side of steak.
- Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.
Nutrition Facts : Calories 16.4, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 2328.4, CarbohydrateContent 3.5, FiberContent 1.4, SugarContent 0.4, ProteinContent 0.7
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TOP SECRET RECIPES | OUTBACK STEAKHOUSE BAKED POTATO SOUP
Menu Description: “Creamy potato soup topped with melted cheese, bacon, and green onions.”
It’s not called baked potato soup because the potatoes in it are baked. It’s called baked potato soup because it’s topped with shredded cheese, bacon, and green onion, and it tastes like a loaded baked potato. Other hacky hacks for this recipe miss that point and add over an hour to the preparation process by preheating an oven and baking the potatoes, all while hungry stomachs are growling on the sidelines. My version skips that part by adding the raw potatoes directly into the pot with the other ingredients, where they cook in 20 minutes, and the soup is ready to eat in less time than other recipes take just to get the potatoes done.
Also, other clones add way too much flour to thicken the soup—¾ cup! Sure, flour is good at thickening, but it doesn’t add any flavor, so I found a better way. I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are used to make quick mashed potatoes. The flakes not only do a great job of thickening the soup, but they also add more delicious potato flavor to the pot.
Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully decked-out baked potato.
Finish off your meal with a famous entrée from Outback like Alice Springs Chicken, or Toowoomba Steak.
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