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Outback Steakhose – Summer Menu
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A hot and humid day in this spectacular summer framed our arrival at the always refreshing and kind ambiance of Outback Steakhouse, in this occasion we visited in order to savor some of the new recipes that make their Summer Menu.
Familiar with the taste and high quality standards of its food and processes, I assumed what we would try would be simply tasty, so my expectations about “the new stuff”, was merely an authentic though simple curiosity, as to if I would be able to tell the differences in ingredients, combinations and flavors in their new dishes.
After being cheerfully greeted and accommodated next to the large bar, with a clear view of the big plasma TV screens, we started the degustation with an “Artichoke and Spinach Dip” [$89.00 pesos], which resulted in a exciting creamy recipe where artichokes and spinaches integrate in a gratin mix of Monterey and Parmesan cheeses. The dip captured my attention from the first bite while I tried to imagine its elaboration process. Some crispy non-greasy chips accompanying the dip were the ideal utensils to devour it.
As second dish a “Mango & Chicken Salad” [$99.00 pesos] was brought to our table, a generous, colorful, fresh and original recipe bathed with a lightly lime and basil accented dressing; accompanied with tomato and croutons and complemented with almonds that convert it into an exquisite and well balanced, appropriate energetic. I immediately sent my recognition to the chef. Asking him to please put my leftovers in a doggy bag!
We brought our degustation to a close with a “Vacio Filet Brochette” [$159.00 pesos] this is 10oz of juicy grilled Vacuum with bell peppers and onion, accompanied with a flashy tomato, lettuce and red onion salad; dressed with a vinaigrette. Its presentation includes a chimichurri-style sauce as the perfect accompaniment to every bite.
Something “new” is something never before seen, with no reference point of comparison, something that simply cannot be even imagined, that is why we call it “new” and not just “different”!
Precisely for that reason this time I was cheerfully and pleasantly surprised, up to the extent of doing something I had never done in a restaurant before, asking them to put in the bag also the part of the brochette that I could not finish! I feel obligated to mention that the flavor of these recipes, even reheated… was magnificent!
My conclusion after this degustation is that in this warm and humid season, immersed in this Australian atmosphere that already is distinctive and preferred in our city, OutbackSteakhouse has improved and managed to introduce – without sacrificingthe quality of its products, neither their generous portions nor their reasonable prices – a brand-new and exquisite summer menu consisting of over 50 dishes, among them novelty recipes, including fine cuts, chicken, salads, seafood, fish and pasta; pleasantly surprising their regular clients as well as captivating those who had never before had the opportunity to know and enjoy Outback Steakhouse.
Of course the spectacular desserts are part of the menu, but I will tell you about them another time, especially when I’m not on a diet!... Email to a friend
Bon appétit!
Jesús de Avila
E-mail: editor@pvmirror.com
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After being cheerfully greeted and accommodated next to the large bar, with a clear view of the big plasma TV screens, we started the degustation with an “Artichoke and Spinach Dip” [$89.00 pesos], which resulted in a exciting creamy recipe where artichokes and spinaches integrate in a gratin mix of Monterey and Parmesan cheeses. The dip captured my attention from the first bite while I tried to imagine its elaboration process. Some crispy non-greasy chips accompanying the dip were the ideal utensils to devour it.
We brought our degustation to a close with a “Vacio Filet Brochette” [$159.00 pesos] this is 10oz of juicy grilled Vacuum with bell peppers and onion, accompanied with a flashy tomato, lettuce and red onion salad; dressed with a vinaigrette. Its presentation includes a chimichurri-style sauce as the perfect accompaniment to every bite. 
and exquisite summer menu consisting of over 50 dishes, among them novelty recipes, including fine cuts, chicken, salads, seafood, fish and pasta; pleasantly surprising their regular clients as well as captivating those who had never before had the opportunity to know and enjoy Outback Steakhouse.