Copycat Outback Steakhouse Steak with Delightful Grilled Vegetables
Serving Size / Yield
- 4 T-bone steaks
- 4 tsp salt
- 4 tsp paprika
- 2 tsp pepper
- 1 tsp cayenne pepper
- 2 red bell pepper, seeded and sliced
- 2 yellow pepper, seeded sliced
- 3 zucchini, sliced
- 3 eggplant, sliced
- 4 red onions, sliced
- 1 lb asparagus
- 3 tomatoes, sliced
- 1/2 cup olive oil
Mix salt, paprika, pepper, and cayenne pepper in a bowl until combined.
Rub seasoning into each side of the steaks
Place pan over medium heat
Place steak onto plan pressing down to sear the edges slightly
Brush vegetables with olive oil
On a grill pan over medium heat, place vegetable combination, sprinkling salt and pepper over them.
Allow vegetables to cook to tenderness with a light char.