Outback Steakhouse kicks off the holidays with new topped steaks and festive cocktails, tailor-made for celebrating the season. Guests can enjoy new takes on Outback’s classic steaks that are now perfectly paired with succulent seafood. The holiday menu includes Shrimp Topped Victoria’s Filet with grilled lobster and Crab Topped Sirloin, a great value starting from $12.99*. These mouth-watering new entrees are available at locations nationwide until January 15, 2013.
“We are excited to offer these delicious new steak creations just in time for the holiday season,” said Outback Steakhouse Chief Marketing Officer, Mike Kappitt. “Our goal is to enhance the steaks with toppings, providing a new twist on our most well-known and beloved classics”.
The new holiday menu options at Outback Steakhouse are arriving just in time for guests in need of a break from shopping or just a great night out. The Crab Topped Sirloin is topped with juicy jumbo lump crab meat finished with Hollandaise sauce, and served with a choice of a side starting at $12.99. The Shrimp Topped Filet features Outback’s classic seasoned and seared filet topped with seared shrimp in a garlic butter sauce, served alongside a grilled half-lobster tail plus a choice of salad and a side.
The Gingerbread Cookie Martini is also returning to Outback Steakhouse for the holidays. This delicious drink is a seasonal favorite, sprinkled with graham cracker crumbs. For guests in the mood for fruity fix, Outback is also highlighting the Forbidden Fruit Tini with a cinnamon sugar rim and chilled grape garnish.
*Prices and participation may vary