Korean Skirt Steak Tacos

Most of my favorite recipes combine sweet and savory for a completely unforgettable taste bud experience.  One such example is this amazing marinade for skirt steak.  I love how well the sweetness plays up the salty soy sauce and is completely evened out by the slight heat from the jalapeno peppers.  The steak makes killer tacos (save some marinade to drizzle on top), the perfect topping for an easy work week salad, or rock it out of the park as a main course.  This recipe does not disappoint, and the options are completely endless to how you can eat this amazing meat.  My go to routine is skirt steak tacos, topped with a cabbage slaw and heavy on the avocado, for dinner, then I’ll use the leftover cabbage slaw as a salad base, top with steak, avocado, green onions, cucumber and the spicy peanut dressing from TJ for lunch throughout the week.  Hello easy dinner and delicious leftovers!

Ingredients:

STEAK

1/2 cup finely chopped fresh cilantro

1/4 cup packed dark brown sugar

3 tablespoons canola oil

3 tablespoons soy sauce

1 tablespoon toasted sesame oil

2 large garlic cloves, minced

1 jalapeño pepper, seeded and finely chopped

1 teaspoon freshly ground black pepper

1 teaspoon ground coriander

One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed

TACOS

3 cups cabbage, shredded

1 large carrot, shredded

8 scallions (white and green parts), thinly sliced on a sharp diagonal

1/2 cup lightly packed fresh cilantro sprigs

Twelve 6-inch corn tortillas

Avocado, thinly sliced

directions:

In a large bowl, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak and the remaining marinade in a Ziploc bag, turning to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.

Prepare an outdoor grill for medium-high cooking over direct heat.

Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.

Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.

Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.

To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and sliced avocado.