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Make this Straight-From-the-Restaurant Longhorn Steakhouse Outlaw Ribeye Tacos Recipe at home. With our Taco Tuesday Recipe your Steak Tacos will taste just like Longhorn Steakhouse’s.
Sliced Outlaw Ribeye inside warm Tortillas with Pico de Gallo and Jalapeño Aioli.
Photo by mush m
Longhorn Steakhouse Outlaw Ribeye Tacos
A Longhorn Steakhouse Copycat Recipe
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Straight-From-the-Restaurant
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Longhorn Steakhouse Outlaw Ribeye Tacos from 2017 is a Straight-From-the-Restaurant Recipe.
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Print Pin Recipe
Longhorn Steakhouse Outlaw Ribeye Tacos Recipe
Make this Straight-From-the-Restaurant Longhorn Steakhouse Outlaw Ribeye Tacos Recipe at home. With our Taco Tuesday Recipe your Steak Tacos will taste just like Longhorn Steakhouse's.
Prep Time45 minutes mins
Active Time20 minutes mins
Course: Appetizer, Kid Favorite, Lunch, Main Course, Party Recipe
Cuisine: American, Mexican, Steakhouse
Keyword: Longhorn Steakhouse, Street Tacos, Tacos
Yield: 24 Tacos
Ingredients
- 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
Instructions
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
To Serve
Place a bit of lettuce inside each tortilla.
Place about 2 - 3 slices of steak onto each tortilla.
Top with Longhorn Steakhouse Pico de Gallo and a spoonful of Longhorn Steakhouse Jalapeño Aioli.
Sprinkle with cheese.
Fold over or roll up to serve. Serve hot.
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Steak Degrees of Doneness
- Rare: 95 – 105°F. Cool deep red center.
- Medium Rare: 115 – 125°F. Warm red center with a hint of pink.
- Medium: 130 – 140°F. Warm pink center.
- Medium Well: 150 – 160°F. Some pink in the center but mostly cooked through.
- Well: 165 – 175°F. No pink, cooked all the way through.
Courtesy of Longhorn Steakhouse
Longhorn Steakhouse Pico de Gallo Recipe
Prep Time20 minutes mins
Chilling Time3 hours hrs
Total Time3 hours hrs 20 minutes mins
Course: Salsa, Sauce
Cuisine: Mexican, Steakhouse, TexMex
Keyword: Longhorn Steakhouse, Street Tacos, Tacos
Ingredients
- 8 Roma Tomatoes washed and diced
- 1/2 Red Onion finely diced about 1/2 cup
- 2 tablespoons chopped Cilantro
- 1 Jalapeño seeded and finely chopped (use 2 or more if you like it more spicy)
- Freshly squeezed Juice of 1 Lime
- Salt and freshly ground Black Pepper to taste
Instructions
In a medium bowl, combine all ingredients.
Taste. Add more jalapeños and/or salt and pepper, if needed.
Place into jar or plastic container. Seal and refrigerate for at least 3 hours before serving to allow the flavors to meld.
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Longhorn Steakhouse Jalapeño Aioli Recipe
Prep Time20 minutes mins
Chilling Time3 hours hrs
Total Time3 hours hrs 20 minutes mins
Course: Sauce
Cuisine: Steakhouse
Keyword: Longhorn Steakhouse
Ingredients
- 2 cups Mayonnaise
- 1 Jalapeño washed, seeded and diced (use 2 or more if you like it more spicy)
- 2 cloves Garlic peeled
- Freshly squeezed Juice of 1 Lime
- 3 tablespoons chopped Cilantro
- 1 pinch Salt
Instructions
Place all ingredients into a food processor. Purée until smooth.
Taste. Add more jalapeños and/or salt, if needed.
Place into jar or plastic container. Seal and refrigerate for at least 3 hours before serving to allow the flavors to meld.
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Photo of “Steak Tacos” is by Mush M and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Mush. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe adapted from Longhorn Steakhouse’s Website, circa 2017, “Legendary Summer Recipes” Page by way of the Wayback Machine on the Internet Archive. From the Legendary Summer Recipes, “Flex your grill muscles with these recipes from the original grill heroes—our LongHorn® Grill Masters.” Additional Information Courtesy of Wikipedia and is used by permission.
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