• 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.