This isn’t a new recipe. I think this cookbook is a handful of years old but it’s full of great recipes.
I made this for our weekly Taco Tuesday for us moms, however Averi was caught eating leftover steak off the cutting board.
*This recipe wants you to skewer the meat, I didn’t do that, it was just an extra unnecessary step for this occasion.
⅓ cup sugar
5 tablespoons lower-sodium soy sauce
1 ½ tablespoons gochujang paste
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
4 garlic cloves, minced
12 ounces flank steak, sliced against the grain into thin strips
⅛ teaspoon salt
8 (6-inch) corn tortillas
Quick Pickled Cabbage (recipe to follow)
3 tablespoons sliced green onions
1 fresh jalapeno, sliced for serving
Combine the first 6 ingredients in a bowl. Add steak to bowl or combine all in a gallon size freezer bag; . Marinate in refrigerator for 1 hour, turning after 30 minutes. (Can hang out in the fridge for longer).
While the meat is marinating, make the pickled cabbage.
3 cups chopped/shredded napa cabbage
2 garlic cloves
1/2 cup rice vinegar
2 Tablespoons soy sauce
2 Teaspoons gochujang paste
Combine 3 cups of shredded napa cabbage in a bowl with the garlic. Bring vinegar, soy sauce, sugar and gochujang to a boil in a small sauce pan. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes before serving.
Preheat grill to medium high heat.
Remove steak from marinade, and discard marinade. Grill the slices of meat, 2 minutes per side.
(Thread steak onto 8 (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness).
Grill tortillas 30 seconds on each side or until lightly charred; keep warm.
Place tortillas on plate, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions and jalapenos.