Chef notes
Who doesn't love Taco Tuesday? Tacos solve all the weeknight cooking dilemmas. They are fast, customizable (for those fussy eaters), and fun to eat. This Korean-inspired version has a ridiculously delicious flavor-profile that breathes new life into the tired taco routine.
Technique tip: Slice the meat against the grain and straight down to increase tenderness.
These recipes come thanks in part to Bluprint, an NBCU company.
Swap options: Swap skirt or hanger for the flank steak. Try any type of cabbage, or even lettuce, chopped cucumber or radish would work as mix-ins in place of carrot and scallion. And flour tortillas are also an option in place of corn.
Ingredients
- 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 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 1 2-pound flank steak (about 1½ 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 matchsticks
- 8 scallions (white and green parts), thinly sliced on a sharp diagonal
- 1/2 cup lightly packed fresh cilantro sprigs
- 12 6-inch corn tortillas
Preparation
For the steak:
1.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.Heat grill pan over medium heat for 1 minute.
3.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.
For 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 and cabbage mixture.
