Asian Steak Tacos
Servings 8
Equipment
- Grill Pan
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
- 2 lbs flank steak
Pickled Onions:
- 1 small red onion sliced thinly
- ¼ cup seasoned rice vinegar
- 2 tbsp water
- 1 tsp sugar
Other Ingredients:
- 1 bag of slaw mixture combination of green cabbage, purple cabbage, carrots
- ½ cup of fresh cilantro loosely chopped
- Flour tortillas
Instructions
- 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.