Aussie Autumn - Outback Steakhouse gets a jump on
the fall season with two great new dishes

What: Aussie Autumn Outback Steakhouse gets a jump on the fall season with two great new dishes. This fall Outback Steakhouse invites everyone to slow down, make it an Aussie Autumn, and enjoy the new Slow Roasted Top Cap Sirloin and the Season’s Best Fresh Catch fish fillet.

When: Aussie Autumn menu items are available now through November 30th.

From the Land: The top cap of the sirloin is boldly seasoned the Outback way, seared for juiciness, and slow-roasted in a special oven that makes the meat incredibly tender. It is hand-cut to order and served with Fall Harvest Veggies – a special blend of sautéed asparagus, mushrooms, carrots, parsnips and rutabaga – and amazing three cheese au gratin potatoes made special with provolone, gruyere, parmesan, and bacon.

From the Sea: The freshest catch for fall is a delightful, light, flakey fish fillet crowned with a tasty lobster-crab topping* and a lemon-butter Chablis sauce, served with fresh steamed vegetables. * Lobster-crab topping served where available.

Where: Available Nationwide. Click here for locations.

About Outback Steakhouse: Renowned for its big, bold flavors, Outback Steakhouse features a menu of juicy USDA Choice steaks, grilled chicken, shrimp and fish, the original Bloomin’ Onion, plus signature drinks, salads and desserts. Only serving the freshest food, all soups, sauces, dressings are created from scratch. At Outback Steakhouse, guests are encouraged to kick back and relax with a ‘no worries’ Aussie attitude.

News Contact: Stephanie Amberg, Vice President of Public Relations 813/282-1225


Return to Press Room Media Alerts