Outlaw Steak

OUTLAW STEAK
Longhorn Steakhouse Copycat recipe

Serves 3

3 boneless rib eye steaks (14-15 oz each)
2 tablespoons olive oil
4 medium potatoes, peeled and cut into 1 inch pieces
1/2 cup milk (you might not need it all)
5 tablespoons butter
4 cups fresh broccoli florets
salt and pepper to taste

To make the mashed potatoes, put the potatoes into a pot of salted water over a medium high heat and bring it to a boil. Reduce the heat and simmer for 15-20 minutes or until the potatoes are fork tender. Drain the potatoes. Add 3 tablespoons of butter, salt and pepper then mash the potatoes adding enough milk to reach the desired consistency. Cover the pot to keep them warm until everything else is done.

For the steak, place a cast iron skillet over a medium high heat to get it hot before adding the meat.
Season the steak liberally with salt and pepper then once the pan is very hot add a tablespoon of oil to the pan then add the steak. Sear it for 5 minutes on the first side and 4 minutes on the second side for medium rare result.

To prepare the broccoli place it into a skillet with about a half inch of water and some salt and pepper to taste. Bring it to a boil then covered it and let it steam for 5 minutes before adding 2 tablespoons of butter then serve it with the rest of the meal.

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Grilled Lime Shrimp

GRILLED LIME SHRIMP 
Longhorn Copycat Recipe

20 large easy-peel shrimp, peeled with tails intact
3 limes (2 for juice, 1 for wedges)
4 bamboo skewers

Marinade:
1/4 cup salad oil
juice from 1 lime
1/4 teaspoon each salt and chili powder
2 tablespoon chopped cilantro
1/2 teaspoon cumin

Guacamole Ranch Dipping Sauce:
1/2 cup ranch dressing
1 ripe avocado
juice from 1 lime
1/4 cup chopped cilantro
1/2 teaspoon cumin
1/2 teaspoon salt

Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges. Take each skewer and put a lime wedge on first, followed by 5 shrimp in a U-shape; repeat for next 3 skewers.Whisk together the ingredients for the marinade in a bowl. Reserve half marinade.Brush both sides of the shrimp skewers with the remaining marinade.

Blend together the ingredients for the guacamole ranch dipping sauce in a blender or food processor and refrigerate. Place the shrimp skewers on a medium heat grill. Grill 3 minutes on each side till the shrimp are firm and pink.Transfer shrimp to platter, pour some reserved marinade and squeeze the grilled limes on the skewers. Serve with dipping sauce.

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Portabella Beef Tenderloin

PORTABELLA BEEF TENDERLOIN
Longhorn Steakhouse Copycat Recipe

Serves 10-12

1 whole beef tenderloin, 4-6 pounds
olive oil

Portabella Cream Sauce:
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper

Herb Rub:
2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

Prepare Meat:  In a small bowl mix the rub ingredients. Have your butcher trim and discard the excess fat and silver skin from the tenderloin. Lay the tenderloin out with the smoothest side up. To ensure a consistent thickness on the grill, fold the tail end of the tenderloin under itself to form an even thickness. Tie the tenderloin snugly with butcher’s twine at 2-inch intervals and secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the herb rub.

Prepare the grill for direct and indirect cooking (450 degrees hot side; 250 degrees warm side) Brush the cooking grates clean. Sear the tenderloin over the hot side for about 20 minutes, turning a quarter turn once every 4-5 minutes. Then slide the roast over to the warm side, loosely cover it with foil and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125 to 130 degrees ), turning once. Remove from the grill, loosely tent with foil, and let rest for 10 minutes. The temperature will rise 5 to 10 degrees during this time.

Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices and arrange onto a serving platter. Garnish with fresh rosemary sprigs and serve warm with the sauce.

To prepare the cream sauce, melt the butter in a saute pan. Add the portabella mushrooms and saute for 3 minutes. Add the white wine, soy sauce, salt, pepper, garlic powder and cayenne pepper. Add heavy cream and stir to combine. After 2 minutes add the chives.

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