Carrabbas Grill Baste Recipe 385
CARRABBA'S GRILL SEASONING RECIPE - (4.2/5)
Provided by á-13856
Number Of Ingredients 6
Steps:
- Mix all of the ingredients together in a small bowl. Transfer to an airtight container. The seasoning can be stored in a cool, dark place indefinitely.
CARRABBA'S T-BONE STEAKS WITH HERBED GARLIC SAUCE
Make and share this Carrabba's T-Bone Steaks With Herbed Garlic Sauce recipe from Food.com.
Provided by lazyme
Categories Steak
Time 27m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE HERBED GARLIC SAUCE:.
- Place the basil, garlic, mint, salt, pepper, and oregano in a mortar and pulverize with a pestle until the mixture turns into a paste.
- Place the paste in a glass jar and add the olive oil, lemon juice, and vinegar.
- Refrigerate.
- Before using, bring to room temperature and shake well.
- The sauce will hold in the refrigerator for two weeks.
- FOR THE STEAKS:.
- Heat a gas grill or broiler.
- Lightly coat the steaks with olive oil on both sides, season with salt and pepper to taste and place on a hot grill.
- Cook for about four to six minutes per side for medium-rare.
- Let the steaks rest for five minutes before serving.
- Serve with the Herbed Garlic Sauce on the side.
CARRABBA'S ITALIAN GRILL BRUSCHETTE CARRABBA
Make and share this Carrabba's Italian Grill Bruschette Carrabba recipe from Food.com.
Provided by lazyme
Categories < 15 Mins
Time 14m
Yield 6 slices
Number Of Ingredients 11
Steps:
- Bake loaf of Italian bread in oven until lightly browned. Slice the bread into ½" slices and discard end pieces. Cut larger middle slices into equal halves.
- Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread.
- Place fontina slices on 3 buttered slices of bread.
- Place mozzarella on the three remaining pieces of buttered bread.
- Place sauteed mushrooms on top of the fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto.
- Place all six slices on a baking pan and bake in a preheated 500ºF oven for 4 minutes, or until cheese has melted.
- Remove from oven and top fontina-mushroom bruschette with a drizzle of olive oil.
- Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.
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