What herbal flavors are often found in Outback's grilled items?

The correct answer is rosemary and thyme, as these herbs are commonly used to enhance the flavor profile of grilled items. Both rosemary and thyme are fragrant herbs that hold up well to the grilling process, imparting a robust and aromatic quality to meats and vegetables. Rosemary, with its pine-like flavor, complements the savory nature of grilled steaks and chicken, while thyme adds an earthy note that balances the dish. These herbs not only enhance the taste but also reflect the culinary style aimed at creating a distinctive Outback experience, honoring the smokiness of grilled food while adding layers of flavor without overpowering the dish.

In contrast, other options like oregano and basil tend to be more associated with Italian cuisine; these herbs are typically used in sauces and tend to be lighter in flavor, which may not stand out as well on grilled items. Parsley and dill are often used as garnishes or in lighter dishes, and while they provide fresh notes, they do not have the same depth of flavor that rosemary and thyme bring to grilled foods. Lastly, mint and cilantro are also delightful herbs but are more commonly found in Mediterranean, Middle Eastern, or fresh salad dishes, rather than in the context of hearty grilled items.