A Hearty Hello from Down Under to Your Dinner Plate: Outback Steakhouse Kingsland Pasta
Outback Steakhouse – that beacon of Aussie-themed goodness that’s been charming the taste buds of America since the ’80s. It’s a place where you can hang your hat at the door, forget about counting calories, and dive into a meal that’s both hearty and heartwarming. For decades, Outback has been about as Australian as a kangaroo in a boxing ring, delivering on its promise of bold flavors and a friendly atmosphere. With a flair for grilling that could impress any self-respecting bloke from the Land Down Under, it’s no surprise that this eatery has stolen hearts faster than a joey hops across the Outback.
But hold on to your boomerangs, because Outback’s menu has gotten a new superstar – the Kingsland Pasta. If the culinary world were a stage, this dish would be center spotlight, singing its rich, creamy aria to a standing ovation from foodies everywhere. Picture this: perfectly seasoned and grilled sirloin steak, shrimp that’s been kissed by the grill to a smoky perfection, all laying on a bed of fettuccine tossed in what can only be described as the most BOLD Alfredo sauce this side of the equator. It’s not just top-tier; it’s royalty.
The Land of Kingsland: A Nod to Aussie Roots
But what’s in a name? “Kingsland” you ask – is it a place of royalty, a secret location in the vast Australian wilds? Not quite. Kingsland isn’t a bustling Aussie town; it’s more of a state of mind, a concept embracing the richness and boldness that Australia’s culinary scene has to offer. This dish pays homage to those values, creating a sensory experience that’s as adventurous as a bushwalk through the Outback.
Outback Steakhouse’s new menu item does more than fill you up; it transports you. With every bite, you’re on a culinary journey, one that savors the rugged and lively spirit of Australia, a country where the flavors are as intense as the sunsets over the Kimberley.
Crafting the Kingsland Experience at Home
Now, let’s talk about bringing this experience into your kitchen. You don’t need a didgeridoo playing in the background or a pet koala to make magic happen (though, admittedly, those would be awesome). Imagine yourself donning the chef hat, brandishing the spatula like a seasoned Outbacker, ready to create a dish that would make any Sydney sider proud.
Creating the Kingsland Pasta at home is all about the vibe. It’s the sizzle of the steak as it hits the pan, the aroma of garlic mingling with the heady scent of cheese and cream, and the playful toss of fettuccine. It’s about that boldness, the courage to combine the luxurious tenderness of steak with the succulent snap of shrimp, tied together by a sauce that’s unapologetically rich.
The secret to nailing the Kingsland Pasta experience at home isn’t just in the “what” but the “how”. It’s about how you let the flavors talk to each other, how you let them dance together in a way that, when you take that first bite, it’s not just eating – it’s an experience. And while I won’t spill the beans on the ingredients or the play-by-play, know that creating this dish is about as fun as it gets in the kitchen.
Why It’s TOP-TIER!
You see, calling something top-tier isn’t just about quality; it’s a statement, a declaration that this isn’t just another pasta dish. It’s a celebration of textures and tastes. The Kingsland Pasta doesn’t just satisfy your hunger; it makes you feel like you’ve achieved something monumental – like conquering Everest, but with a fork and knife.
So, why the fuss? Because life’s too short for boring food. And with the Kingsland Pasta, Outback Steakhouse reminds us that sometimes, to hit the culinary jackpot, you’ve got to be a little bold, a tad daring, and ready to take on flavors as big and dramatic as the Australian landscape itself.
Next time you’re hankering for a meal that promises adventure in every bite, look no further. The Kingsland Pasta is not just a new menu item; it’s a ticket to a gustatory getaway, an edible escapade. And the best part? Even if you can’t make it to Outback, you’ve got the power to whip up a bit of culinary magic right at home – no passport required, just a hearty appetite and a love for all things deliciously daring.
For more Outback Steakhouse Recipes, try Alice Springs Chicken, Blue Cheese Pecan Salad, and their Gold Coast Coconut Shrimp
Ingredients
- 1 lb. sirloin steak, trimmed and cut into 1.5 oz. Medallions
- 1 lb. Gulf shrimp, peeled & deveined, tails on
- 1 lb. Barilla Fettuccine noodles
- 6 TBL unsalted butter
- 2 garlic cloves, minced
- 1 cup milk
- 2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Pecorino Romano
- 1/2 tsp. ground nutmeg
- 1/2 lemon, juiced
- 1/2 cup fresh Italian parsley, finely chopped
- Kosher salt and cracked black pepper, to taste
- OUTBACK SEASONING:
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 2 tsp. unsmoked paprika
- 1/8 tsp. cayenne pepper
- ¼ tsp. ground coriander
- ½ tsp. ground cumin
- 1 tsp. kosher salt
- ½ tsp. ground black pepper
Instructions
In a small bowl, mix all the Seasonings to make the Outback Seasoning mix.
Skewer the steak and the shrimp on separate skewers, inserting the skewer from the bottom of the steak/shrimp to the top to have the most surface area exposed for seasoning and even cooking temperatures. Sprinkle the seasoning mix over the steak/shrimp skewers, making sure to season both sides of the skewer.
On a very hot grill pan, sear the steak skewers for 3 minutes per side. This will produce med-rare steak, about 135 degrees internal temperature. Cook longer or shorter, per your preference. Remove the steak skewers and set aside.
Grill the shrimp skewers for 2 minutes per side. Once the shrimp is cooked throughout, remove from the grill, and set aside.
Boil the fettuccine in salted water to al dente instructions, according to the box. Drain, rinse under cold water and set aside.
In a large sauté pan, melt the butter. Do not allow the butter to brown. On a medium-high heat add the garlic and stir until the garlic becomes very fragrant. Add the milk and heavy cream. Stir and bring to a light simmer making sure not to scorch the bottom or burn the cream mixture. Once the cream mixture is simmering, add the Parmesan and Pecorino and whisk constantly until the cheese is completely melted and the mixture is creamy. Add the lemon juice, ground nutmeg, remaining Outback Seasoning mix, salt and cracked black pepper.
Reduce the heat to low and allow the cheese mixture to reduce, stirring frequently. Once the cream mixture sticks to the back of a spoon, it is ready to add the pasta.
Add the cooked fettuccine noodles and Italian parsley. Incorporate the pasta and cheese sauce very well and allow the pasta to cook an additional 1 ½ minutes in the alfredo to allow the pasta starch to thicken the sauce.
Add the fettuccine alfredo to pasta bowls, and top with the grilled steak and shrimp.
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