Asian Steak Tacos

I first made these tacos while we were camping in Central Oregon and we all loved them so much I decided to make them again and share the recipe with you. I marinated the beef for two days and I am glad I did because it made the steak so flavorful! I topped these steak tacos with a simple slaw combo – green and purple cabbage, carrots, and cilantro, and homemade pickled red onions. The slaw gave the tacos a nice crunch while the purple onions added a sweet and tangy flavor that paired with the marinated steak perfectly. We all loved them! I had a leftover taco two days in a row for lunch and they were just as tasty as the first night.

How to Make Asian Steak Tacos

Combine 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 and marinate for 24-48 hours.

Prepare the pickled onions 24 hours prior to serving tacos. Combine the sliced red onions, vinegar, water, and sugar together in a dish. Stir until well combined then seal with lid or saran wrap. Toss every once in a while over the next 24 hours.

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

Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium-high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 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 prior to 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. Place the chopped steak down the center of the flour tortilla then top with the slaw mixture followed by pickled onions. Serve immediately. Enjoy.

Asian Steak Tacos

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Servings: 8

Ingredients

• 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
• 1 2- pound flank steak
• Pickled Onions:
• 1 small red onion sliced thinly
• ¼ cup seasoned rice vinegar
• 2 tbsp water
• 1 tsp sugar
• Other Ingredients:
• Slaw mixture - green cabbage purple cabbage, carrots
• ½ cup of fresh cilantro loosely chopped
• Flour tortillas

Instructions

• Combine 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 and marinate for 24-48 hours.
• Prepare the pickled onions 24 hours prior to serving tacos. Combine the sliced red onions, vinegar, water, and sugar together in a dish. Stir until well combined then seal with lid or saran wrap. Toss every once in a while over the next 24 hours.
• Combine the slaw with the cilantro before cooking the steak.
• Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium-high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 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 prior to slicing thinly against the grain then into bite-sized pieces.
• Heat the flour tortillas over an open flame for 10-15 seconds on each side or until pliable or in the microwave for 20-30 seconds. Place the steak down the center then top with the slaw mixture followed by pickled onions. Serve immediately. Enjoy.

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