A steak lover’s delight, Lone Star Steakhouse has long rivaled the best local restaurants. A favorite among tourists and locals alike, this old-school steakhouse has kept its old fashioned flair while upgrading to keep up with today’s demands for fine dining. If you are considering making an evening of steak and drinks, you should make a stop here for dinner. Let’s look at some of Lone Star Steakhouse’s greatest hits:
The Ruben Sandwich: If you love a thick cut of steak and a giant helping of cheesy grits, the Ruben sandwich is a steakhouse specialties that delivers. Starting out with a melted, cheese-filled bun, the sandwich flows with buttery grilled bread as well as fresh, tangy red onions. If you are looking for something light to eat during lunchtime, consider a variation on the original; try a tuna sandwich on the grill. Another excellent choice for lunch is a tossed salad with fries and a side of fries as a side dish.
The Secret Garden Chicken: Amid all of the traditional marinades, steaks and seafood dishes at Lone Star, the Secret Garden offers a laid back approach with light fare. The Secret Garden features mainly beef, but it does include chicken, which is rare in Mexican cuisine. The Secret Garden also offers some vegetarian dishes, such as enchiladas with roasted vegetable and creamy tortilla soup. This is definitely a place to start with if you are new to Latin cuisine.
The Ruben Sandwich: For a change of pace from all of the heavy beef dishes, try The Ruben Sandwich at Lone Star Steakhouse near mexico. This sandwich is very similar to the original at Top Spot in Los Angeles. It is made using cubed beef, white cheddar and Swiss cheese. However, it comes without the accompanying tomato sauce, which is common with Top Spot and its American counterpart. You can opt instead for a mild salsa to take along with your sandwich.
The T-bone: This is a beef tendon used throughout Mexico and is especially popular in lone star steakhouse near mexico. At Lone Star, the tendon is marinated in a citrus and garlic mixture for about an hour before being steamed slowly over medium heat. Once fully cooked, the steak is allowed to rest while the juices seep out onto the steak. The result is tender, pink and quite tasty.
The Charro: This dish uses skirt steak, a type of skirt steak that is cut from a section of the pig’s back, usually around the ribs. While Charros may be most popular in mole or tamale dishes, they can also be found on their own. The meat is often flavored with onions, garlic and peppers and is served with potatoes, salsa and guacamole. A very spicy dish that may have just a touch of salt.
The Steakhouse Blend: This American-style dish mixes lean beef with skirt steak (also known as Charro) and briskets. The meat is mixed with vegetables like tomatoes and onions and served on its own. This can also be a good option for you if you’re not particularly hungry, since this can be prepared several days ahead of time. However, if you are looking for a steak that goes well with your Mexican food, then this might not be for you.
The lone star has earned a reputation for providing some of the best tasting beef around town. With a variety of dishes and a history that dates back over three decades, it’s no surprise that so many people love this steakhouse. If you find yourself in El Cajon, Mexico, I highly recommend that you give them a visit. Their prices are reasonable and they boast one of the best views of San Diego Bay. If you’re in the mood for some steak, give them a try!