Welcome to my eulogy series, mourning the loss of Taco Bell menu icons all across the country. Neither God nor the Taco Bell CEO will save our favorites, so its up to us to do it ourselves. Wednesday night, I put up a poll asking my readers what they would like me to recreate this weekend: the Grilled Steak Taco, or the Loaded Grillers. By Friday July 24th, eleven of you voted for me to recreate the grilled steak taco.
Let’s face it. Making a grilled steak taco isn’t exactly hard. You grill a steak. You cut it up. You put it on a tortilla. Boom, bang, done. The actually interesting part of the Taco Bell Grilled Steak Taco is actually the Avocado Ranch ON the chopped up steak. It's easily the reason this taco is disappearing from Taco Bell Menus soon since their steak remains for steak chalupas. I attempted the taco with both a flank steak and a cut referred to as ‘charcoal steak’ which was significantly cheaper, and I don’t believe it makes much difference beyond your comfort as a cook. My husband vastly preferred the taste of the flank steak, so do what you like.
The grilled steak on the actual Taco Bell version is also cooked straight up well since its meat that comes to them in a bag. I advise you cook your steak how you would normally like to eat it, if not slightly more done so it's not bleeding through your tortilla.
You can find the recipe for my version of the Avocado Ranch here to get yourself started on your mourning feast of Grilled Steak Soft Tacos. I recommend you make the ranch at least an hour before you plan to serve. The time in the fridge helps the flavor of the herbs seep into the fats.
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