This rich, bold sauce is intensely flavored with onions and black pepper making it a savory topper for any meat.
Superb on steaks, gourmet burgers, ribs and chicken.
Chop House Steak Tacos
Ingredients
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1 lb. Steak
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1 (15 oz.) can Black beans, drained and rinsed
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1 (15 oz.) can Pinto beans, drained and rinsed
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1 (15 oz.) can Southwest corn, drained and rinsed
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1 Red bell pepper, diced
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1/2 medium Red onion, diced
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1/3 cup Cilantro, chopped
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1 bottle Robert Rothschild Farm Chop House Steak Sauce, divided
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10 - 12 Corn tortillas
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Sour cream
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Salt and pepper to taste
Directions
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Preheat oven to 300F.
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Preheat a large, oiled skillet over medium-high heat. Cook steak; times will vary based on steak thickness and desired doneness. Remove from heat, tent with foil and allow to rest.
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Place tortillas on a cookie sheet and spray lightly with cooking oil. Place in oven and allow to get toasty, about 5 minutes.
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Mix together beans, corn, bell pepper, onion, cilantro, and 1/2 cup Chop House Steak Sauce.
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Slice steak thinly, against the grain. Toss with remaining Chop House Steak Sauce.
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Assemble each taco with sliced steak, corn and bean mixture (Texas Caviar) and sour cream.
