Korean Steak Tacos

Posted by Balance In Motion in Recipes
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When it comes to cooking for my family I have a few go-to meals that I just can’t seem to get enough of. One such dish is my Korean Steak Tacos. This recipe combines two of my favourite ethnic cuisines: Korean (if you’ve never tried Korean BBQ you need to change that stat) and Mexican. There’s quite a few food trucks in the city now that serve up Korean-style tacos. It’s becoming a bit of a rage. And for good reason – the salty/sweetness of the Korean-style marinated meat paired with the spicy fresh flavour of the Mexican condiments is pretty much a marriage made in Heaven. The fact that you get to wrap it all up in a tortillas shell is just the icing on the cake.

The recipe below can be made for the carnivore (with steak) or the vegetarian, by subbing out the steak for tofu or mushrooms. I like using portobellos because they have a nice meatiness that lends itself nicely to this recipe.

Make up a batch for yourself. I’m confident it will become one of your go-to meals as well.

Enjoy!

Nicole

 

 

Korean Steak (or Mushroom/Tofu) Tacos

Ingredients

For the steak

  • 1/2 cup finely chopped fresh cilantro
  • 1/4 cup coconut sugar or maple syrup
  • 3 tablespoons olive oil

  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 2 large garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander
  • One 2-pound flank steak, fat trimmed and cut into 1 and 1/2 inches thick pieces or 4 portobello mushrooms and ½ pack of extra firm tofu sliced into fingers

 

For the 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
  • Twelve 6-inch corn tortillas
  • Guacamole to serve

Directions

  • To marinate the steak: In a large baking dish, whisk the cilantro, coconut sugar or maple syrup, olive 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.
  • Prepare an outdoor grill for medium-high cooking over direct heat.
  • 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 minute
  • Meanwhile, Prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
  • 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.
  • 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.