Olive Garden Steak Toscano Recipes

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OLIVE GARDEN STEAK TOSCANO



Olive Garden Steak Toscano image

This is a copycat recipe for Olive Garden's Steak Toscano. Prep time does not include allowing steak to come to room temp.

Provided by Member 610488

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 tablespoons Italian herb seasoning (oregano, basil, marjoram, thyme, and crushed rosemary)
1/2 cup extra virgin olive oil
4 (1 1/4 inch) sirloin steaks, center cut
coarse salt, to taste
fresh ground pepper, to taste

Steps:

  • In a sauce pan, heat the oil on medium heat for 5 minutes. Add the spice mixture, making sure to crush mixture between fingers before adding. Take off heat and allow to infuse until ready to cook.
  • Bring the steaks to room temperature 1 hour before cooking.
  • Pre-heat the oven grill to 500F with the rack on the position nearest to the grill - it needs to pre-heat a minimum of 15 minutes to be really hot.
  • Put the broiler pan in the oven to get it hot.
  • Broil with the door of the oven slightly open otherwise it will cook the meat with the meat's humidity and it won't have the crispiness of a grilled steak. Depending on how you like your meat, cook for more or less time. Start checking after 5 minutes.
  • While meat is broiling, warm the oil.
  • Turn the steak over to grill the other side and allow to cook. Remove from the grill and put on the cutting board. Using a marinade brush, brush each steak with the oil until coated and then either slice the steak thinly or serve whole. Put each steak on warmed serving plates.
  • Season with salt and fresh ground black pepper.

Nutrition Facts : Calories 238.7, Fat 27, SaturatedFat 3.7, Sodium 0.5

OLIVE GARDEN BISTECCA ALLA FIORENTINA



Olive Garden Bistecca Alla Fiorentina image

Also known as the Tuscan T-Bone Steak, this recipe is from the files of the Riserva di Fizzano and the Rocca delle Macie Winery - Olive Gardens Italian Partners. Made this for a Tag Game. This is how steak is supposed to taste!! The garlic and rosemary combination just adds to the succulent flavors of the steak itself. They pair very well and I highly recommend this dish to everyone who loves steak.

Provided by Member 610488

Categories     Steak

Time 36m

Yield 2 serving(s)

Number Of Ingredients 7

1 (2 -3 lb) beef t-bone steaks, 2 to 2 1/2 inches thick
1/3 cup extra virgin olive oil
1 garlic clove, crushed
3 sprigs fresh rosemary
1 tablespoon coarse sea salt
1/2 tablespoon fresh ground black pepper
4 lemon wedges

Steps:

  • Bring the steak to room temperature. Let the garlic and the tips of the rosemary sit in the olive oil for at least 1/2 hour.
  • Build a fire in a charcoal grill or hearth and let it burn down until the embers glow red; alternatively, pre-heat a gas grill with all burners on high, or pre-heat a ridged cast-iron grilling skillet on a high flame on your stovetop.
  • Pat the steak dry with paper towels and place it alongside the heat source, on an adjacent table or counter top, for about 10 to 15 minutes to warm the meat. Sprinkle about 3/4 of the salt on top of the steak and place on the grill for about 6 to 8 minutes.
  • Flip the steak, and using the rosemary sprigs as a brush, baste the cooked side with the garlic-infused olive oil, using all but a tablespoon or two of the oil. Sprinkle remaining salt on top and continue to grill for about 6-8 minutes.
  • Flip the steak again. Brush with the remaining olive oil, grind black pepper over it to taste, and remove the meat from the grill.
  • Let the steak rest for about 8-10 minutes, lightly tented with aluminum foil and kept close to the heat. Slice, following the grain of the meat, and serve with lemon wedges.

Nutrition Facts : Calories 1326.5, Fat 105.6, SaturatedFat 32.9, Cholesterol 258.6, Sodium 3734.8, Carbohydrate 2.9, Fiber 0.9, Sugar 0.4, Protein 87.5

COPYCAT ZUPPA TOSCANA



Copycat Zuppa Toscana image

We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.

Provided by Food Network Kitchen

Time 1h10m

Yield 12 cups

Number Of Ingredients 11

4 strips thick-cut bacon, cut into 1/2-inch pieces
1 pound sweet Italian sausage, casings removed
4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
3 cloves garlic, minced
1 large white onion, diced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups chicken broth
6 cups curly kale, stems removed and leaves roughly chopped
3/4 cup heavy cream
1 teaspoon white wine vinegar

Steps:

  • Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
  • Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
  • Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

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