Asian Steak Tacos

I first made this Asian steak tacos recipe while we were camping in Central Oregon, and we all loved them so much that  I decided to make them again and share the recipe with you! I marinated the beef for two days, and the steak was so flavorful! I topped these steak tacos with green and purple cabbage, carrots, fresh cilantro, and homemade pickled red onions. The slaw gave the tacos a nice crunch while the purple onions added a sweet and tangy flavor. We all loved them, and they paired nicely with a cucumber tomato salad.

Asian Steak Tacos

Steak Marinade:

• ½ cup fresh cilantro, finely chopped
• 3 tbsp brown sugar
• 3 tbsp canola oil
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 large garlic cloves minced
• ½ jalapeño pepper, seeded and finely chopped
• 1 tsp freshly ground black pepper
• 1 tsp ground coriander
• 2 lbs flank steak

Pickled Onions:

• 1 small red onion, sliced thinly
• ¼ cup seasoned rice vinegar
• 2 tbsp water
• 1 tsp sugar
• Pinch of sea salt

Other Ingredients:

• 1 bag of slaw mixture–green cabbage, purple cabbage, carrots
• ½ cup of fresh cilantro, loosely chopped
• Flour tortillas

How to Make Asian Steak Tacos

Make the marinade by combining the cilantro, brown sugar, canola oil, soy sauce, sesame oil, minced garlic, jalapeño, black pepper, and coriander in a large zip-lock bag. Mix until well combined, add the flank steak, seal, and refrigerate for 24-48 hours.

Prepare the pickled onions several hours before serving tacos. Combine the sliced red onions, vinegar, water, and sugar in a dish. Stir until well combined, then seal with a lid or saran wrap. Stir every once in a while.

Combine the slaw with the cilantro just before cooking the steak.

Remove the flank steak from the refrigerator 20 minutes before cooking.

Cook the flank steak by heating a grill pan over medium-high heat and coating it with cooking spray.

Add the flank steak to the HOT grill pan and cook 4-5 minutes, then flip and continue cooking for 4-5 minutes for medium-rare, or until you have reached your desired degree of doneness.

Remove from the grill pan and place on a cutting board to rest for 5 minutes before slicing thinly against the grain, then into bite-sized pieces.

Heat the flour tortillas over an open flame on your gas stove for 10-15 seconds on each side until pliable, or in the microwave for 20-30 seconds.

Prepare the tacos by placing the chopped steak down the center of the flour tortilla, then add some of the slaw mixture, and top with pickled onions.

Serve immediately. Enjoy.