Korean Steak Tacos

We’ve been cooking the Food & Wine cookbook recipes so often, I thought I would make a change-up and look through Curtis Stone’s Cookbook What’s For Dinner, a gift from Greg’s cousin & cousin-in-law. I found a recipe that sounded wonderful called “Korean Steak Tacos.” The sauce for the tacos is actually reserved from the marinade for the flank steak, so it’s a two-for-one sauce. The slaw is just four ingredients, and all these I bought at the local Publix. This is the first time I’ve ever used Napa Cabbage (for the slaw), and it gave a great crunch.

The marinade included mostly common ingredients except for the toasted sesame oil, which can be found in the ethnic food aisle of the grocery store. Reserve some of the marinade to save for the sauce on the tacos. Also, the guacamole is a separate recipe (here), so you’ll need a few extra ingredients unless you want to use store-bought.

Enjoy!

What you need for the marinade:

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. Fill tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

Link to Guacamole Recipe

Korean Steak Tacos

2014-12-14 23:38:25

Serves 6

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Prep Time

30 min

Cook Time

10 min

Prep Time

30 min

Cook Time

10 min

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 jalapeño pepper, seeded & finely chopped

1 tsp. freshly ground black pepper

1 tsp. ground coriander

1 (2-lb.) flank steak (about 1 1/2 inches thick), fat trimmed

Tacos

1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups)

1 large carrot, cut into 2-inch-long matchstick-size strips

8 scallions (white and green parts), thinly sliced on a sharp diagonal

1/2 cup lightly packed fresh cilantro sprigs

12 (6-inch) corn tortillas

Guacamole, for serving

To marinate the steak

1. 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.

Meanwhile, prepare the tacos

1. In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
2. 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.

To serve

1. 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. Fill tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

By Curtis Stone

Adapted from Curtis Stone’s Cookbook What’s For Dinner

Adapted from Curtis Stone’s Cookbook What’s For Dinner

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