So I hope you all are enjoying warmer weather….it was 27degrees here today! This recipe is one of our summer favourites. The key to this recipe is to marinade overnight. You can serve them with the cabbage slaw and guacamole or sliced avocados.
Korean Steak Tacos-Curtis Stone
Makes: 6 servings
For the steak:
1/2 cup finely chopped fresh cilantro
1/4 cup packed dark brown sugar
3 tbsp. canola oil
3 tbsp. soy sauce
1 tbsp. toasted sesame oil
2 large garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
1 tsp freshly ground black pepper
1 tsp ground coriander
one 2lb(1kg) flank steak, trimmed of any fat
For the tacos ( I would half this recipe, it makes too much unless you really like cabbage:)
1/2 head napa cabbage shredded (about 3 cups)
1 large carrot, cut into 2-inch matchstick size strips
8 green onions sliced
1/2 cup cilantro springs
12 corn tortillas
To marinate the steak: In a large baking dish whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil garlic, jalapenos, black pepper and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. (I find I never have enough to do this). Place the steak in the marinade and turn to coat. Marinade overnight.
Remove the steak from the marinade(discard the marinade) and grill, turning halfway through the cooking, for a total of ten minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium rare. transfer to cutting board and let stand for 5-10 minutes.
Meanwhile prepare the tacos: In a large bowl, toss the cabbage, carrots, green onions and cilantro together.
Heat the tortillas on the grill, turning occasionally for about one minute. Transfer to a serving bowl and cover to keep warm. (You can also heat them in a pan….it makes them delicious)
Cut the steak across the grain in 1/4inch (1cm) thick slices. Serve the steak with reserved marinade, tortillas, cabbage mixture and guacamole.