Chop House Steak Tacos
These filling steak tacos are loaded with Texas Caviar and our peppery Chop House Steak Sauce.
1 lb. Steak
1 (15 oz.) can Black beans, drained and rinsed
1 (15 oz.) can Pinto beans, drained and rinsed
1 (15 oz.) can Southwest corn, drained and rinsed
1 Red bell pepper, diced
1/2 medium Red onion, diced
1/3 cup Cilantro, chopped
1 bottle Robert Rothschild Farm Chop House Steak Sauce, divided
10 - 12 Corn tortillas
Salt and pepper to taste
Preheat oven to 300F.
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.
Place tortillas on a cookie sheet and spray lightly with cooking oil. Place in oven and allow to get toasty, about 5 minutes.
Mix together beans, corn, bell pepper, onion, cilantro, and 1/2 cup Chop House Steak Sauce.
Slice steak thinly, against the grain. Toss with remaining Chop House Steak Sauce.
Assemble each taco with sliced steak, corn and bean mixture (Texas Caviar) and sour cream.