Guam Diner Bytes: Lone Star Steakhouse
When I dropped in to Lone Star for lunch the other day, I hadn’t yet settled on what I wanted. I was thinking about something light. I had looked at the Power Lunch Specials and today’s was fish tacos. I wasn’t thinking tacos. Well, when Jimmy came around and suggested I try the fish tacos, he was rather convincing. So I ordered this entree.
The fish tacos ($11.99) consist of threee pieces of a very tender basa filet, with each piece breaded and served between a flour tortilla with lettuce, cabbage, pico de gallo, and a side of corn bread. I should also mention that Lone Star chef, Carl Donnaru, came out and said he had a Top Sirloin baseball cut available, so I said to fire it up! When the tacos arrived I picked one up, took a bite and marveled at how fresh tasting and flavorful the taco was!
I thought I would only eat one of these and ended up eating all three! They were hot, juicy, flavorful and just enough to satisfy a normal appetite. I didn’t eat much corn bread (didn’t have a lot of room). Check out the other Power Lunch Specials for each day of the week. Friday’s special is the Wildfire Steak, made with a dinanche sauce!
As I said earlier, I had that San Antonio Top Sirloin Steak (9 oz., $19.99) cut and cooked baseball style, which meant it was seared on the outside to seal in the juices. It was cooked to a medium /medium-rare. This was fantastic! I remember the last one I’d ordered here was not quite as done. I had this with brown rice and finadene. Couldn’t have been happier. I’ll have to be on the lookout for Carl to cut me another baseball steak (this was the name of the top sirloin cut made legendary by Chuck’s Steakhouse). Those were the days! And now it’s been resurrected at Lone Star.