Best 8 Copycat Outback Steakhouse Recipes

COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD

Steps:

• Preheat oven to 375 degrees F.
• Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
• Whisk together the vinaigrette ingredients.
• Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
• Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
• Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad.

OUTBACK STEAKHOUSE SHRIMP ON THE BARBIE COPYCAT

Steps:

• Thread 6 shrimp close together on each skewer.
• Melt butter with garlic.
• Brush 1 side of shrimp with 1/2 the garlic butter, then sprinkle with 1/2 the Spice Rub.
• Grill or broil shrimp 3 minutes; turn and brush with remaining garlic butter; sprinkle with remaining spice rub.

OUTBACK STEAKHOUSE AUSSIE FRIES COPYCAT

Steps:

• Divide the fries into half, and use the other half later. 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. I like to use a Dutch Oven). 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.
• Directions for dipping sauce:.
• Combine all ingredients and mix well.

COPYCAT OUTBACK STEAKHOUSE KOOKABURRA WINGS

Steps:

• Heat butter, hot sauce, taco seasoning, and salad dressing mix over medium heat for 5 minutes or until all flavors are well blended.
• Fry the wings in hot vegetable oil for 10 minutes or until done.
• Toss wings and sauce together while wings are still hot.
• You can make the wings hotter by adding more hot sauce, and even add crushed red pepper to the sauce to get them REALLY HOT.

COPYCAT THE OUTBACK STEAKHOUSE WALLABY DARNED

Steps:

• Combine all of the ingredients in a blender. Blend on high for approximately.
• 30 seconds or until ice is completely crushed and drink is smooth.
• Pour into a 120oz glass and serve with a straw.
• (http://www.topsecretrecipes.com).
• Makes 1 drink.

CANDIED CINNAMON PECANS (COPYCAT OUTBACK STEAKHOUSE)

Steps:

• Slice each pecan half into three lengthwise pieces.
• Mix together the cinnamon and brown sugar.
• Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
• Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
• Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.

COPYCAT OUTBACK STEAKHOUSE ARGENTINE CHIMICHURRI SAUCE

Steps:

• In a food processor combine all ingredients.
• Puree until fine and smooth, around 2 minutes.
• Place in a covered dish and chill for 1 hour, up to three days.

OUTBACK STEAKHOUSE COPYCAT COCONUT SHRIMP

Steps:

• Preheat oven to 400 degrees F.
• Rinse off thawed shrimp and pat dry, set aside.
• In a medium mixing bowl combine flour, cornstarch, salt, and white pepper.
• Then add in water and 2 Tablespoons vegetable oil. Whisk together until well blended. Set aside.
• Heat 2-3 inches oil in a large pot until oil reaches 325 degrees F.
• Place coconut on a small cookie sheet or pan.
• Dip each shrimp in the batter and then roll in the shredded coconut.
• Fry shrimp in hot oil just until they start to turn golden brown.
• Place fried shrimp on a large cookie sheet and bake in preheated oven 5 minutes to finish cooking.
• While shrimp is baking, make the Marmalade Dipping Sauce by combining the orange marmalade, Dijon mustard, honey, and hot sauce in a bowl.
• Serve shrimp with the marmalade dipping sauce.