Ingredients

The following ingredients have 24 Servings
  • Three 16 - 18-ounce each bone-in Ribeye Steaks
  • Salt and freshly ground Black Pepper (to taste)
  • Garlic Powder (to taste)
  • Onion Powder (to taste)
  • Twenty Four (2 packs of a dozen) 6-inch Flour Tortillas (Street Taco-Sized)
  • 3 cups finely shredded Iceberg Lettuce
  • 3 cups Longhorn Steakhouse Pico de Gallo (Recipe Below)
  • 2 cups Longhorn Steakhouse Jalapeño Aioli (Recipe Below)
  • 1 cup crumbled Cotija or Feta Cheese

Instruction

  • Prepare Longhorn Steakhouse Pico de Gallo and Longhorn Steakhouse Jalapeño Aioli according to recipes below at least 3 hours before serving or the day before serving.
  • Heat grill to 450 - 500°F. Clean grates with a wire brush.
  • Season ribeyes with salt, pepper, garlic powder and onion powder. Allow the steaks to sit for a couple of minutes to allow seasonings to penetrate the meat.
  • Oil grill grates with an oil soaked towel or use spray oil.
  • Place ribeyes on the hot grill. Cook on each side for about 6 - 8 minutes, giving each a 1/4 turn in-between to create diamond marks, if desired.
  • Once steaks are cooked to desired temperature, remove from grill and allow them to rest for about 3 minutes before carving.
  • Place tortillas on the grill for a few moments to warm slightly - Don’t go too long. You do not want to toast them as they will turn crispy and that will cause them to break when you build the tacos.
  • Once warmed, wrap tortillas in aluminum foil to keep warm.
  • Using a sharp knife, slice Ribeyes into 1/4-inch thick slices. Keep warm