Asian,  Meat,  Recipes,  Sauces

Korean Steak Tacos

Delicious sauces are one of my favorite things to play around with…I just love experimenting with different flavors and seeing the finished result. I have to say this sauce is one of Jeff and my stand-outs – it is soooo good and tastes healthy and clean (which of course it is)! People don’t often think of flank steak as a leftover dinner candidate, but with a little planning you can make two amazing dinners. The key is to make sure you cook your back-up flank steak more rare, it will cook in the microwave when you are re-heating your dinner plates and you don’t want it too well done.

A tortilla, lots of sauce, tomatoes and sour cream…I’m getting hungry just thinking about this meal!
Here’s a leftover dinner with some steak, green beans and roasted potatoes
Korean Steak Tacos
Author: Kate Wagner
Serves: 4
The soy and sesame oil give this sauce an Asian-inspired flavor, but don’t let that limit your imagination. Thin this sauce with a little water to transform it into an amazing vinaigrette for lettuce wraps and salads, it would also be a great addition to fish or chicken. You can whisk this sauce up in a bowl, but I find it so much faster and easier to just toss everything in the food processor. Happy cooking!
  • 1 1/2 lbs. Flank steak, scored (see note)
  • 1/2 Red onion, small, minced (about 1/4 cup)
  • 1/2 cup Cilantro, minced (this doesn’t need to be an exact amount)
  • 1/4 cup Brown sugar, light
  • 6 tsp Garlic, minced, divided
  • 2 tsp Coriander, ground
  • 1 tbsp Sesame oil
  • 1/2 cup Soy sauce, low-sodium, divided in half
  • 3/4 cup Canola oil, divided
  • Suggested accompaniments – lettuce for wraps, tortillas, cut up vegetables, slaw
  1. In a small bowl combine 1/4 cup soy sauce, 1/4 cup canola oil and 4 tsp garlic, mix well. Place flank steak in a Ziploc bag and pour marinade over the steak. Let stand at room temperature for 30 minutes or refrigerate up to overnight.
  2. If refrigerating overnight, let come to room temperature for 30 minutes before proceeding.
  3. Spray grill or grill plan with canola spray and heat to medium.
  4. Place red onion in the food processor and pulse until finely minced. Next add the cilantro and pulse to minced as well.
  5. Add brown sugar, garlic, coriander, sesame oil and soy sauce and pulse until well-blended.
  6. Finally add the canola oil and pulse until emusified. Set aside.
  7. Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Thinly slice against the grain. Top with the cilantro sauce.
To score your flank steak, place the flank steak on a cutting board, then use the tip of a sharp knife to make several shallow cuts into the surface of both sides of the steak in a diamond pattern. Try to make each cut about 1⁄4 inch (0.6 cm) deep. If you can, cut against the grain of the meat.[br][br]The dressing can be used right away or stored in the refrigerator for up to 5 days.


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