Steakhouse Tacos from Black Angus Steakhouse feature tender, seasoned grilled steak, fresh pico de gallo, and melted cheddar cheese wrapped in warm, soft corn tortillas, delivering a savory and satisfying flavor with a vibrant, colorful presentation.
Equipments
- Grill or grill pan
- Chef’s knife
- Cutting board
- Mixing bowl
- Cheese grater
- Tongs
- Serving platter or plates
- Skillet or frying pan (for warming tortillas)
- Spoon (for pico de gallo)
- Aluminum foil (optional, for keeping tortillas warm)
Ingredients
- 1 lb (450g) steak (such as ribeye or sirloin)
- 2 teaspoons steak seasoning or salt and pepper
- 1 cup fresh pico de gallo
- 1 cup cheddar cheese, shredded
- 8 small corn tortillas
- 2 tablespoons olive oil (for grilling)
- Lime wedges (optional, for serving)
- Fresh cilantro (optional, for garnish)
Selecting a high-quality cut of steak like ribeye or sirloin ensures tenderness and rich flavor essential for Steakhouse Tacos. Fresh pico de gallo made with ripe tomatoes, onions, and cilantro enhances the vibrant taste profile, while shredded cheddar cheese provides a creamy, melted texture. Using soft corn tortillas warmed in a skillet preserves their flexibility and prevents tearing during assembly. Lightly seasoning the steak with steak seasoning or just salt and pepper allows the natural meat flavor to shine through. Your homemade Steakhouse Tacos from Black Angus Steakhouse copycat menu will capture the authentic, savory taste and colorful presentation.
Instructions
- Preheat grill or grill pan to medium-high heat.
- Pat steak dry and season both sides with steak seasoning or salt and pepper.
- Brush steak with olive oil on both sides.
- Grill steak for 4-5 minutes per side, or until desired doneness.
- Transfer steak to cutting board and let rest for 5 minutes.
- Shred or grate cheddar cheese.
- Dice or prepare fresh pico de gallo in mixing bowl.
- Slice steak thinly against the grain.
- Heat skillet or frying pan over medium heat.
- Warm corn tortillas in skillet for 30 seconds on each side.
- (Optional) Wrap tortillas in aluminum foil to keep warm.
- Place warmed tortillas on serving platter or plates.
- Add sliced steak to each tortilla.
- Top steak with shredded cheddar cheese.
- Spoon pico de gallo over cheese and steak.
- (Optional) Garnish with fresh cilantro and lime wedges.
- Serve immediately.
Substitution
Steakhouse Tacos from Black Angus Steakhouse combine tender grilled steak, fresh pico de gallo, and melted cheddar cheese in warm corn tortillas for a perfect balance of smoky and fresh flavors. If you don't have ribeye or sirloin, other cuts like flank or skirt steak work well when sliced thin. Corn tortillas can be substituted with flour tortillas if you prefer a softer texture or have dietary restrictions. Warming tortillas in a skillet or wrapping them in aluminum foil and heating in the oven helps keep them pliable and warm during assembly. For a zestier bite, squeeze fresh lime juice over the tacos just before serving to enhance your flavor experience.
Tips
Make sure to let your steak rest for at least 5 minutes after grilling to retain its juices and enhance flavor. Slice the steak thinly against the grain to ensure tender bites in each taco. Warm your corn tortillas on a skillet to keep them soft and pliable, preventing tearing while folding. Use fresh pico de gallo for added brightness and texture, balancing the richness of the cheddar cheese and seasoned steak.
Nutritions
Steakhouse Tacos from Black Angus Steakhouse provide a balanced mix of protein, healthy fats, and essential nutrients. The grilled steak delivers a high-quality source of protein and iron, supporting muscle repair and energy production. Fresh pico de gallo adds vitamin C and antioxidants from tomatoes, onions, and cilantro, enhancing immune function. Your meal's corn tortillas contribute dietary fiber and complex carbohydrates, making these tacos both nutritious and satisfying.
Storage
Store leftover grilled steak in an airtight container and refrigerate within two hours of cooking to maintain freshness. Keep pico de gallo in a separate sealed container to preserve its vibrant flavor and crisp texture. Warm your tortillas slightly before serving leftovers to restore their softness and enhance the overall taste.
Variation or Alternatives
For a variation, swap the cheddar cheese with crumbled cotija or queso fresco for a milder, creamier texture that pairs well with the fresh pico de gallo. You can marinate your steak in a mixture of lime juice, garlic, and chili powder for 30 minutes prior to grilling to infuse extra flavor. Alternatively, use flour tortillas instead of corn for a softer wrap option that holds grilled steak juices better. Your tacos can be enhanced by adding sliced avocado or a drizzle of spicy crema for added richness and complexity.
Allergies
Steakhouse Tacos from Black Angus Steakhouse may trigger allergies due to the presence of dairy in the cheddar cheese and potential sensitivity to beef proteins. Corn tortillas can also cause reactions in individuals with corn allergies, while ingredients like fresh pico de gallo contain tomatoes and onions that might affect those with certain food sensitivities. You should carefully check each ingredient if you have known allergies or intolerances to avoid adverse reactions.
Why this recipe?
Steakhouse Tacos from Black Angus Steakhouse feature tender, perfectly seared steak paired with fresh, vibrant toppings like avocado, pico de gallo, and queso fresco, delivering a bold and satisfying flavor profile. The combination of high-quality Angus beef and authentic seasoning sets these tacos apart, making each bite flavorful and memorable. Trying to make the copycat recipe allows you to replicate the rich taste and texture of the original meal in your own kitchen, ensuring you enjoy restaurant-quality tacos any time. Your homemade version can capture the savory essence and freshness that steak lovers crave, creating a delicious dining experience at home.