Korean Steak Tacos Recipes

Steps:

• 1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
• 2. Prepare an outdoor grill for medium-high cooking over direct heat.
• 3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
• 4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
• 5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.
• 6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

Steps:

• Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag.
• Slice the flank steak, against the grain, into small bite size pieces.
• Place the meat into the marinade.
• Refrigerate for 2 to 24 hours.
• DRESSING:.
• Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing.
• Whisk until well combined; set aside to let flavors mingle.
• Heat a grill pan over medium high heat.
• Coat with cooking spray.
• Once the pan is hot, add the flank steak, and cook for 2 to 3 minutes, stirring often until the meat is cooked to desired degree of doneness.
• Remove from the grill pan and set aside.
• Pour some of the marinade into the grill pan and cook on high for 2 to 3 minutes until it has boiled and reduced a bit.
• Pour the reduced marinade onto the cooked beef and toss to coat evenly.
• Chop the romaine lettuce and the napa cabbage finely.
• Toss them together with the green onion, shredded carrots, and cilantro. Drizzle the salad dressing on the salad, to taste.
• Toss to coat evenly.
• Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up.
• Place some of the meat into the tortilla followed by the salad.
• Top with some sriracha sauce.
• Serve the tacos with lime wedge and eat immediately.

Steps:

• Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour; turning after 30 minutes.
• Preheat grill to medium-high heat. Remove steak from marinade and discard marinade. Thread steak onto 8 skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions.
• To make the quick pickled cabbage: Place 3 cups chopped Napa cabbage in a medium bowl with 2 crushed garlic cloves. Bring rice vinegar, soy sauce, sugar and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.