Olive Garden Steak Toscano
Savor the flavors of Tuscany with this Olive Garden Steak Toscano recipe, a restaurant-inspired dish that’s perfect for any special occasion or weeknight indulgence. Featuring tender, marinated ribeye or strip steaks infused with a blend of olive oil, balsamic vinegar, garlic, rosemary, and thyme, this recipe delivers bold and savory flavors in every bite. Grilled to perfection and paired with a vibrant vegetable medley of buttery red potatoes, fresh green beans, and juicy cherry tomatoes, all finished with a sprinkle of Parmesan cheese, it’s a complete, satisfying meal right out of your kitchen. Easy to prepare with just 20 minutes of prep time, this steak dinner is a showstopper that combines rustic Italian charm with a comforting, gourmet flair. Perfect for steak lovers and fans of hearty meals, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Ribeye steak (or strip steak)
- 0.5 cup Olive oil
- 2 tablespoons Balsamic vinegar
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Red potatoes, quartered
- 2 cups Fresh green beans, trimmed
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Unsalted butter
- 0.25 cup Parmesan cheese, grated
Instructions
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.
Place the steaks in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are evenly coated. Marinate in the refrigerator for at least 1 hour (or up to overnight for more flavor).
Preheat a grill or grill pan to medium-high heat. Remove steaks from marinade and let excess marinade drip off. Discard the remaining marinade.
Grill the steaks for 4-6 minutes per side (depending on desired doneness). Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare, 140°F for medium, or 150°F for medium-well. Let the steaks rest for 5 minutes.
While the steaks are resting, prepare the vegetable medley. Boil the quartered red potatoes in salted water for 12-15 minutes, or until tender. Drain the potatoes.
In a large skillet over medium heat, melt the butter. Add green beans and sauté for 5 minutes. Add the boiled potatoes and cherry tomatoes, cooking for an additional 3-4 minutes. Sprinkle with Parmesan cheese and toss to combine.
Plate the steaks and drizzle with a bit of balsamic vinegar or a balsamic glaze for added flavor. Serve alongside the vegetable medley.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1013 mg | 44% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.5 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 163 mg | 13% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2424 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
