HOUSTON -

Roasted Pineapple Topping

Make-at-home recipe Inspired by LongHorn Steakhouse’s Fire-Grilled Hawaiian Ribeye

¼ cup diced pimentos, drained
¼ cup diced red onions
2 cups roasted pineapple pieces, chopped
Salt to taste
4 tablespoons store-bought Hawaiian marinade

Roast pineapple slices in oven at 450 degrees for 12-15 minutes or until lightly browned; allow to cool. Chop slices into smaller pieces. Mix with diced pimentos and red onions. Add Hawaiian marinade. Add salt to taste.

LongHorn Steakhouse’s Fire-Grilled Hawaiian Ribeye - Our boneless ribeye marinated in a sweet ginger-garlic soy sauce and grilled over an open flame. Topped with roasted pineapple compote and served with grilled asparagus.

Lemon Vinaigrette
Make-at-home recipe inspired by LongHorn Steakhouse’s Grilled Watermelon Wedge Salad
½ cup extra-virgin olive oil
4 tablespoons freshly squeezed lemon juice
1 small clove of minced garlic (roughly 1 teaspoon)
Salt to taste
Coarsely ground black pepper to taste

Whisk together olive oil, lemon juice and garlic. Add salt and pepper; whisk together to combine.
LongHorn Steakhouse’s Grilled Watermelon Wedge Salad - Flash-grilled fresh seedless watermelon brushed with honey and chilled. With romaine, kale, quinoa and goat cheese tossed in a lemon vinaigrette and finished with a balsamic drizzle.