OUTBACK VEGETABLE RECIPE RECIPES

Steps:

• Preheat and grease the grill with cooking spray.
• Mix the salt, paprika, black pepper, and cayenne pepper in a bowl until combined.
• Rub the seasoning into each side of the steaks.
• Heat the vegetable oil in a cast iron skillet over high heat. Add the steaks and sear evenly on all sides, roughly 3 to 5 minutes each side (or to your desired doneness). Set aside to rest.
• Separate the vegetables into each bowl. Add roughly 2 tablespoons of olive oil, then season with salt and pepper on each vegetable. Toss to combine.
• Grill the vegetables for roughly 5 to 7 minutes, depending on the vegetable, until fully cooked with a light char but still tender.
• Serve the steaks (you may also carve these before serving) alongside your grilled vegetables, potatoes, and sauce of your choice.

Steps:

• Add about 2 inches of water in a saucepan. Set the pan over medium heat to bring it to a simmer.
• While the water is heating up, Wash the vegetables as needed. Remove stems from the broccoli so you only have the florets. Chop florets so they aren't too large and place the florets into the steamer basket. Add 1 cup of baby carrots and 1 cup of sugar snap peas.
• Place the steamer basket over the saucepan and cover. 
• Steam the vegetables for about 8 minutes or until done to your liking. When done to your liking, remove the vegetables to a serving bowl and set aside while you make the garlic butter.
• Pour out the water in the saucepan and place the saucepan over mid-low heat. Melt 4 tablespoons butter and saute 1 tablespoon freshly minced garlic until fragrant. About a minute. Add about a 1/2 teaspoon of salt and a 1/4 teaspoon of pepper and stir to combine. Give it a taste and adjust the seasoning as needed. Drizzle the garlic butter over the vegetables and enjoy!