HOME COOKING: Outback Steakhouse Restaurant Recipes You Can Cook At Home – Marinated Steak – Queensland Chicken and Shrimp – Outback Kookaburra Wings
Decorated with an Australian Outback theme, Outback Steakhouse is a great place for the whole family to eat.
Although beef and steak items make up a good portion of the menu, the concept offers a variety of chicken, ribs, seafood, and pasta dishes. Restaurants display Aboriginal art, boomerangs, Australian maps, and other Aussie themed decor.
The menu continues the Outback theme with items like Kookaburra Wings, Walkabout Soup, and Grilled Shrimp on the Barbie, among many others.
Every day they start out fresh, making every one of their Aussie soups, salad dressings and sauces from scratch.
As part of Operation Feeding Freedom, Outback Steakhouse has been involved in feeding our military troops stationed in Afghanistan. Over a number of trips, they have fed our brave American, Canadian and British soldiers involved in combat operations over there.
The Operation Feeding Freedom menu featured signature dishes such as the Outback Bloomin’ Onion, Bonefish Bang Bang Shrimp, and Fleming’s Calamari. Also served were thick and juicy steaks, potatoes, Carrabba’s signature pastas, Bonefish Longfin Tilapia with Lobster Thermidor Sauce and Roy’s Beef Short Ribs.
>>> And now here is their most popular meal of all – OUTBACK MARINATED STEAK WITH SAUTEED MUSHROOMS & AUSSIE FRIES…
–Outback Steakhouse Steak Marinade–
1-2 pounds of steak – Sirloin, T-bone or rib steak
c. beer or ale
2 t. brown sugar
1/2 t. seasoned salt
1/4 t. each- black pepper and MSG
Let the steak marinate in the beer for at least an hour in the refrigerator.
Mix the dry ingredients together well.
After marinating, sprinkle the dry mix over the steak. Rub it all over the steak. Let the steak sit in the refrigerator another thirty minutes.
Put a pat of butter on the grill. When it’s very hot, add the steak. Cook to desired doneness.
Grilling tip: When grilling steaks, they will be much better if you let them come to room temperature first before grilling.
–Outback Steakhouse Sauteed Mushrooms–
1/2 c. chopped onions
3 T. butter or olive oil
1 can beef broth
32 oz jar button whole mushrooms, or fresh mushrooms
1/3 cup red wine.
Saute onions in butter or olive oil until translucent.
Add beef broth and onions ito a saucepan. Simmer on low about 15 minutes.
Add mushrooms with juice from jar and wine. Simmer additional 15 minutes.
–Outback Steakhouse Aussie Fries–
1 lb. bag of Frozen French Fries
1 Cup shredded Colby Jack cheese
6 pieces of Bacon, cooked
24 Fl. Oz. Peanut Oil
Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a french fry in there it will cook immediately. If the french fry sinks to the bottom, and barely bubbles, it is not hot enough.
Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done.
When all french fries are done cooking, and drained place them onto a platter.
Salt the french fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.
>>Dipping Sauce:
1/2 C. Sour Cream
1 Tbsp. Prepared Horseraddish
dash Cayenne Pepper
dash Salt
dash black pepper
Combine all ingredients and mix well.
Or try…
–Outback Steakhouse Queensland Chicken and Shrimp–
1/2 C. milk
2 Tbsp butter
1/2 pint cream
1/4 tsp poultry seasoning
1/8 – 1/4 tsp cayenne (adjust to taste)
1/8 tsp white pepper
1/8 tsp onion powder
1/2 C. white wine
1 Tbsp garlic powder
1 lb. linguine
4 chicken breasts
8 oz shrimp
1 Tbsp olive oil
Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside.
Cook linguine to the al dente stage. Sauté chicken breasts with wine and remaining spices until done. Remove and set aside. Sauté shrimp in pan, adding wine if necessary.
Serve each breast on a bed of linguine with shrimp. Cover with sauce.
–Outback Kookaburra Wings–
1/4 C. butter
1/3 C. Crystal Louisiana Hot Sauce
1 to 1 1/2 tsp. taco seasoning (Old El Paso is great)
1 to 1 1/2 tsp. Good Seasons Italian Salad Dressing Mix
Oil for frying
20 wings
Heat butter, sauce, and seasons over medium heat until all flavors are well blended. Fry wings for 10 minutes or until done. Toss wings and sauce together while wings are still hot.
Dig In and Enjoy, Mate!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.
Other Popular items on Outback Steakhouse Menu:
- Alice Springs Chicken Quesadilla - A bold twist on a classic. Outback Steakhouse stuff theirs with the freshest grilled chicken breast, sautéed mushrooms, crispy bacon, melted cheeses and our honey mustard sauce.
- Crab Stuffed Shrimp – Tender golden shrimp stuffed with succulent lump crab meat and drizzled with a light lemon butter sauce.
- Kookaburra Wings – Chicken wings tossed in a savory blend of secret spices and paired with a cool creamy Blue Cheese dressing and celery. You can choose mild, medium or hot.
Classic Roasted Filet Wedge Salad – Tender sliced roasted filet with a cool, crisp wedge of fresh Iceberg lettuce, Blue Cheese dressing, grape tomatoes, red onions, bacon and Blue Cheese crumbles, drizzled with a sweet balsamic glaze.
New Zealand Rack of Lamb – A rack of tasty New Zealand lamb with a rich Cabernet wine sauce. Served with garlic mashed potatoes and fresh seasonal veggies.
Roasted Filet with Port Wine Sauce – Seared, slow-roasted and sliced filet drizzled with a delicious port wine mushroom sauce. Served with garlic mashed potatoes and fresh seasonal veggies.
Chocolate Thunder From Down Under – An extra generous pecan brownie is crowned with rich vanilla ice cream, drizzled with their classic warm chocolate sauce and finished with chocolate shavings and whipped cream. A chocolate lover’s dream.
About the Author
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
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