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Video: Cook up Curtis Stone’s Korean steak tacos

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    >>> in today's kitchen, steak tacos with a twist are on the menu and curtis stone says it's the marinade that makes the difference.

    >> i agree.

    >> nice to see you.

    >> there's a great story behind this involving your son hudson.

    >> right it's a korean steak taco. we had a 1 hyundai party for him which is a korean tradition.

    >> because your wife lindsey is korean.

    >> that's right. she is half korean and my mother-in-law is korean.

    >> she looks grumpy there.

    >> i thought she looked gorgeous.

    >> you celebrate 100 days .

    >> you celebrate 100 days of life. we were hung over from the party and we got this food and turned it into a taco.

    >> here's how.

    >> brown sugar and a little bit of soy and plenty of sesame oil and then just a little bit of canola oil as well. mel, you're hopeless in the kitchen.

    >> i'm not good in the kitchen.

    >> next ingredients i have garlic.

    >> i love garlic.

    >> chrili pepper.

    >> why am i doing all the work?

    >> because you look good doing it.

    >> this may get back to -- stefan, your husband he came to my house.

    >> he had a cook off.

    >> i had to get a cleaning crew.

    >> messy.

    >> but he's good. that's all that matters.

    >> you just pour that on over.

    >> you say do this a day before. you want it to soak?

    >> yeah, do it a full day ahead of time. if you only have half an hour you'll still get flavor into it in half an hour. get that over. spread it all over the steak .

    >> and what steak is that? what kind of steak is that?

    >> this is flank steak which is good because it's super affordable and super tasty . but getting that marinade with the brown sugar and move it around.

    >> the taco slices too.

    >> beautiful.

    >> over here i have one cooking for awhile.

    >> look at that.

    >> so you cook it for about 10 minutes on each side. not too high a temperature. that's the key to this.

    >> you want it a little rare.

    >> you still want it nice and pink on the inside. and i have one that i have gone ahead and cooked over here.

    >> look at that.

    >> you do the corn tortillas which you also put on the grill.

    >> right. corn tortillas that you grill. and this is the easiest slau you'll make. cabbage, carrots, cilantro and --

    >> green onions.

    >> scallions.

    >> you toss all of those together and if you have a little bit of a marinade left over.

    >> i'm going to make myself a taco here. i have been waiting for this all morning.

    >> that hasn't touched the meet yet, right? so the flavor will be incredible.

    >> look at that.

    >> the steak gets delicious flavor into it and into my guacamole i have this mixed with plenty of fresh lime juice.

    >> you like it chunky.

    >> i do.

    >> you work it together.

    >> my mouth is watering.

    >> okay. let me make you one.

    >> all right. so you load it up with the steak .

    >> is it too early to eat steak ?

    >> no, are you kidding me? never too early.

    >> all the crew is going no, it's not too early.

    >> around here it's never too early to eat anything when it comes to the crew.

    >> that looks tastey.

    >> it looks really good.

    >> all right curtis.

    >> here, mel, one for you.

    >> you survived kathie lee 's 60th.

    >> yeah, it was a lot of fun.

    >> it wouldn't be her birthday if anyone was sober.

    >> recipe is on our website.

TODAY recipes
updated 8/19/2013 8:41:20 AM ET 2013-08-19T12:41:20

Recipe: Korean steak tacos

  • 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
  • 1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups)
  • 1 large carrot, cut into 2-inch-long matchstick-size strips
  • 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
  • Guacamole for Lindsay (recipe follows)

1. To marinate the steak: In a large baking dish, 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 in the remaining marinade and turn 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.

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

3. Remove the steak from the marinade (discard the marinade) and grill, turn- ing 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 (see Kitchen Note, page 140). Transfer the steak to a cutting board and let stand for 5 to 10 minutes.

4. Meanwhile, Prepare the tacos: In a large bowl, toss the cabbage, carrots, scal- lions, and cilantro together.

5. 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.

6. 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 guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

Serving Size

Serves 6

Recipe: Guacamole

  • 3 firm but ripe Hass avocados, halved, pitted, peeled, and cut into 1/2 inch pieces
  • 3 tablespoons finely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 jalapeño pepper, seeded and finely chopped
  • 1 garlic clove, finely chopped
  • 1/4 teaspoon ground cumin
  • Kosher salt

In a large bowl, gently fold the avocados, cilantro, lime juice, jalapenos, garlic, and cumin together. Season to taste with salt.

Serving Size

Serves 4

Recipe: Tipsy palmer

  • 1 cup good-quality ginger ale
  • 1 cup lemonade, preferably homemade
  • 1/2 cup bourbon
  • 1 small lemon, thinly sliced
  • 1/2 English cucumber, thinly sliced
  • 1/2 cup loosely packed fresh mint leaves
  • One 3-inchpiece of fresh ginger
  • About 2 cups ice cubes

In a large pitcher, combine the ginger ale, lemonade, bourbon, lemon, cucumbers, and mint. Peel the ginger; then, using the vegetable peeler, shave the ginger lengthwise into paper-thin ribbons. Add them to the lemonade mixture and stir well to muddle the ingredients and blend all the flavors.

Fill four large glasses with ice cubes and pour in the lemonade mixture, including the lemon, mint, cucumbers, and ginger. Serve immediately.

Serving Size

Serves 4

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