Video: Cook up Curtis Stone’s Korean steak tacos
Recipe: Korean steak tacos
- 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
- 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.
- 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.
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.
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