A few short weeks ago marked three years since I started this blog and dove head first into my clean eating journey. It is amazing how much has changed in three years and how second nature my “new” Paleo lifestyle has become.
Thinking back to my first year eating Paleo I remember all of the challenges I had to overcome, not only in the kitchen, but while dinning out.
It is unrealistic to think that when one adopts a Paleo or clean eating lifestyle they will be able to control everything they put into their bodies by cooking all of their meals at home. There are birthday parties, holiday gatherings, date nights and of course days you just don’t want to cook. Life happens.
The key to making the right choices when going out to eat is not only knowing how to maneuver the menu, but knowing where to go to eat. One of the easiest places for me to stay compliant is a steak house – not to mention I love an excuse to hit up my favorite steak joints.
When J and I were living in our first apartment after college, LongHorn Steakhouse was just a few blocks down the street and quickly became our go-to when we didn’t feel like cooking during the week. Not only does LongHorn Steakhouse offer delicious steaks, they are also super accommodating. The servers were knowledgeable about what went into their steak marinades and the kitchen was always happy to accommodate my diet restrictions.
When LongHorn Steakhouse reached out about their Summer Chef’s Showcase, I was happy to help them spread the word and help you – my readers- get ready for grilling season.
Today I’m sharing the recipe for LongHorn Steakhouse’s Smoky Garlic Outlaw Ribeye with Smoky Garlic Vinaigrette – an at-home version of a dish currently available in the restaurant as part of LongHorn Steakhouse’s Summer Chef’s Showcase menu.
I’m also giving away a LongHorn Steakhouse Summer Grilling Party Pack to one lucky reader – including summer grilling essentials, koozies for next outdoor grill-out and a $25 gift card to visit LongHorn Steakhouse! Don’t forget to enter below!
- 4 18-oz. bone-in ribeyes
- 3 tablespoons of salt
- 1 tablespoon of pepper
- 1 tablespoon of granulated onion powder
- 1 tablespoon of granulated garlic powder
- ½ pint of grape tomatoes, halved lengthwise
- ¼ cup olive oil
- 1 teaspoon of paprika
- 1 tablespoon of capers, diced
- 1 tablespoon of shallots, diced
- 2 teaspoon of chopped garlic
- 2 teaspoon of chopped fresh flat-leaf parsley
- ¼ teaspoon red chili flakes
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
- ¼ cup of red wine vinegar
- Preheat oven to 400 degrees F.
- Toss halved grape tomatoes with olive oil, salt and pepper. Place on cooking sheet with a lip, and place in oven for approx. 20 minutes.
- Clean and oil your grill grates, heat to 550 degrees F.
- Season ribeyes with salt, pepper, onion powder and garlic powder.
- Place seasoned steaks on grill. Grill to your desired degree of doneness (see table below).
- Remove steaks from grill.
- Plate each ribeye and top with 6-8 roasted grape tomatoes and roasted garlic vinaigrette.
- Heat paprika and oil in pan for 5 minutes, then let sit for 1 hour.
- Add capers, shallots, garlic, parsley, red wine vinegar, red chili flakes, salt and pepper. Mix to combine. Set aside until steaks are ready.
Degrees of Doneness:
- Rare: 95-105 degrees. Cool red center.
- Medium Rare: 115-125 degrees. Warm red center with a hint of pink.
- Medium: 130-140 degrees. Warm pink center.
- Medium Well: 150-160 degrees. Some pink in the center.
- Well: 165-175 degrees. No pink, cooked all the way through.
For more information about LongHorn Steakhouse or to find your nearest location, visit LongHornSteakhouse.com.
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This post was sponsored and inspired by LongHorn Steakhouse. Thank you for supporting the brands that make this blog possible. As always, all thoughts and opinions are my own.