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!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.

Step 2

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).

Step 3

Preheat a grill or grill pan to medium-high heat. Remove steaks from marinade and let excess marinade drip off. Discard the remaining marinade.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Serving size	2413.3 grams (2413.3g)

Amount per serving	% Daily Value*
Calories	4457

Total Fat 327.60g	420%
Saturated Fat 113.00g	565%
Polyunsaturated Fat 10.60g
Cholesterol 722mg	241%
Sodium 4458mg	194%
Total Carbohydrate 188.80g	69%
Dietary Fiber 23.40g	84%
Total Sugars 29.90g
Protein 226.70g	453%

Vitamin D 56IU	280%
Calcium 584mg	45%
Iron 33mg	184%
Potassium 7999mg	170%

*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.

Source of Calories

Fat: 64.0%

Protein: 19.7%

Carbs: 16.4%