Sunday, May 19, 2013

Lightened up Outback Special Recipe paired with DEADBOLT Winemakers Blend

I have a confession to make. There are times I crave an Outback Special and would prefer it over a filet mignon. It is one of my favorite comfort foods. After a weekend filled of celebrating, weddings and a minor  hangover, there was truly one thing on my mind - an Outback special.

A while back, I found a recipe on Womens Day for an at home Outback Special. This recipe is pretty much spot on to the chains signature dish with half the fat and calories. I can enjoy this piece of comfort meat while lounging in my PJ's.


Lightened up Outback Special
Womens Day Magazine

2 well-trimmed boneless sirloin steaks
Spice Rub: 1 tablespoon(s) Old Bay seasoning
1 tablespoon(s) light-brown sugar
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) onion powder
1/4 teaspoon(s) ground cumin

Preheat a cast iron skillet or outdoor grill. Mix Spice Rub ingredients; rub on both sides of steak. Grill outside or sear in the skillet for 4 minutes on each side for medium-rare. Remove to plates; let rest 5 minutes before serving.

I suggest you to serve this steak with a nice glass of red wine. I was recently introduced to DEADBOLT Winemakers Blend from Pernod Ricard USA. I absolutely enjoyed this wine, a proprietary California  blend including Cabernet Sauvignon, Merlot, Petit Syrah, Shiraz and Zinfandel. It was a little too easy to drink and paired well my Outback Special. Plus, the label is pretty amazing!

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