Sweet and spicy? check.check.
Different, delicious and dinner-worthy? check. check. check.
Tender strips of marinated beef, crunchy pear-kimchi and a creamy hot sauce make these fusion tacos a standout dish.
Korean Beef Tacos
3 tablespoons soy sauce
2 tablespoons plus 2 teaspoons toasted sesame oil
1 tablespoon packed light brown sugar
3 cloves garlic, finely chopped
1 pound skirt steak, cut crosswise into thirds
Vegetable oil, for the grill pan
1 bunch green onions
1/3 cup mayonnaise
2 teaspoons gochujang (Korean chile paste) or Sriracha, plus more for drizzling
1 cup kimchi, cut into strips
1 firm pear, finely chopped
12 (6 inch) corn tortillas
2 cups mixed Asian greens or other lettuce
1. Whisk soy sauce, 1 tablespoon sesame oil, brown sugar and garlic in a shallow dish. Add the steak and turn to coat. Let marinate at room temperature, 20 minutes.
2. Brush a large grill pan with vegetable oil and heat over medium-high heat.
3. Remove the steak from the marinade and grill 2 to 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
4. Meanwhile, toss the green onions with 2 teaspoons sesame oil. Grill, turning, until charred, about 4 minutes. Transfer to the cutting board and cut into 1-inch pieces. Slice the steak against the grain and toss with any collected juices.
5. Whisk the mayonnaise and gochujang in a small bowl.
6. Toss the kimchi, pear and the remaining 1 tablespoon sesame oil in another bowl.
7. Lightly char the tortillas over a gas burner, about 20 seconds per side (or microwave as the label directs).
8. Serve the steak and onions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture. Drizzle with more sriracha, if you like.
Recipe from Food Network Magazine
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