Olivegardensteaktoscano Recipes

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

Ingredients

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

OVEN ROASTED POTATOES (OLIVE GARDEN) RECIPE - (4.3/5)

Oven Roasted Potatoes (Olive Garden) Recipe - (4.3/5) image

Provided by Kathy C.

Number Of Ingredients 12

Ingredients

4 medium baking potatoes (or red potatoes, 2-3 pounds), cut into 1-inch chunks
4 large carrots, cut into 1-inch chunks (not in original recipe)
1 medium green pepper (I prefer using only red peppers)
1 medium red pepper
1 onion, chopped coarsely (not in original recipe)
4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon fresh garlic, minced (4 cloves)
1/2 teaspoon pepper, to taste
2 teaspoons fresh rosemary, chopped (I use 1-2 tsp each dried oregano & basil)
4 teaspoons fresh parsley, chopped (I omit)
1/2 cup Romano cheese grated (I omit for dairy-free)

Steps:

Serves 4 Preheat oven to 450 degrees. Scrub potatoes & carrots (I leave skin on) and dice into 1-inch pieces. Core and seed peppers and dice into 1/2-inch pieces. Coarsely dice onion. Set aside. Mix olive oil, rosemary or oregano & basil, salt, garlic and pepper in a bowl. In a baking pan, toss potatoes, carrots, onion and peppers with the oil and herb mixture. (I use broiler pan lined with foil) Bake for 30 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese, if using. NOTE: I roast at 375 degrees for 40 minutes, stirring gently twice during that period.

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