Enjoy the chophouse in a taco with Steakhouse Tacos

These Steakhouse Tacos are super easy to make and deliciously different, because we take several parts and combine them to make a standout meal.

We’ve done this before with the Southwest Burgers. 

It looks like a lot of ingredients, but it’s mostly just mix and match.

Because most grocery stores are stocked with some really awesome products lately, it’s easy to pick good, solid items and zjoosh them up to make them different and delicious. We do that here with:

The taco sauce (combining store bought taco sauce and steak sauce),

The steak seasonings (Montreal Steak Seasoning and chili powder) and 

The salad dressing (Caesar salad dressing with chipotle powder).

We used a London Broil because it was the cheapest choice in the meat department. We took the steak out of the refrigerator about half an hour before we were going to cook it to let it come to room temperature, and applied the “rub”.

MOST IMPORTANT THING WITH LONDON BROIL:

Bert got the grill screaming hot and made sure not to overcook the beef.

We used the instant read thermometer  (Affiliate Link) to about 140 degrees and removed it from the heat immediately. Then we covered it tightly with foil and let it set for a few minutes to allow the juices to settle and reabsorb. We used about half of this London Broil for the tacos. The leftovers are wonderful in steak salad or on a sandwich with a little bit of mayo.

The secrets to a juicy tender London Broil:

1. Don’t Overcook it (medium is the highest it should be cooked)
2. Allow it to rest before slicing
3. Slice it against the grain into thin pieces on a slight diagonal or slope. The easiest way to cut it this way is to turn the knife to about a 45 degree angle to the beef.
4. Combine juices on platter with sliced beef while assembling the tacos

Here is an excellent post (with nice pictures!) that explains How to Slice Meat Against The Grain.

In order to make these tacos sit up pretty for their picture

I bought the stand ‘n stuff taco shells – turns out they made a nice crunchy addition to the tacos, although they certainly aren’t required.

Serve these with lime wedges, jalapenos, sour cream, pico de gallo, tomatillo salsa or your favorite additions.

Steakhouse Tacos

Course: Main Course

Cuisine: Mexican

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Resting time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Print Recipe

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Ingredients

Steak

• 2 1/2 to 3 lb London Broil or Sirloin Steak
• 1 tsp Montreal Steak Seasoning
• 1 tsp Chili Powder

Lettuce Layer

• 1 head Romaine Lettuce
• 1/4 cup Premade Caesar Salad Dressing
• 1 tsp Chipotle Powder or Chili Powder

Taco Sauce

• 1/2 cup Taco Sauce
• 1/4 cup Steak Sauce, A1 or similare

Cheese Mixture

• 4 ounces Shredded Monterey Pepper Jack
• 1 ounce Blue Cheese

Serving/Accoutrements

• 8 - 10 Soft taco shells, warmed in oven
• 8 - 10 Hard Taco shells (like Stuff 'n Stand)
• Sour Cream
• Lime Wedges
• Pico De Gallo
• Pickled jalapenos

Instructions

Steak

• Sprinkle beef liberally on both sides with steak seasoning and chili powder. Allow to sit for about half an hour to come to room temperature.
  
• Allow grill to warm up until very hot, turn down to medium high, then place beef on to cook. Turn as necessary to keep from overcooking, and remove from heat when an instant read thermometer reads 140 degrees. Cover tightly with foil for at least 10 minutes to rest. 
  
• If not grilling, preheat oven to 425 degrees. Heat large cast iron pan over medium high heat until very hot; add about 1 tablepoon of vegetable oil and warm until the oil is slightly smoking. Add beef to pan, and sear for about two minutes per side. Put cast iron pan in oven and allow to cook until instant read thermometer reads 140 degrees. Remove from oven, wrap tightly with foil and allow to rest for at least 10 minutes.
  
• Slice beef against grain, on the diagonal and add any juices that remain.
  

Taco Sauce

• Combine taco sauce and steak sauce until well mixed. Put in squeeze bottle.
  

Lettuce Layer

• Shred romaine very finely using a knife. Combine salad dressing with chipotle powder and mix well. Toss romaine with dressing.
  

Cheese

• Combine cheddar and blue cheese in small bowl.
  

Assembly

• Place soft taco inside hard taco.

  Place lettuce inside tacos

  Add beef slices

  Add cheese layer

  Drizzle taco sauce across tacos

  Enjoy!!
  

It’s like we went to a Mexican Steakhouse. ♥