Korean Beef Tacos with Asian Slaw
Quick and easy grilled flank steak served with a creamy Asian slaw and fresh cilantro
Ingredients
- 2 lbs flank steak
- 1/3 cup soy sauce
- 1/4 cup sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp orange juice
- 1 tsp granulated sugar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- pepper to season
Asian Slaw
- 1 cup green and purple cabbage, shredded
- 1/2 cup carrots, shredded
- 1/2 cup cilantro, chopped loosely packed
- 1/3 cup scallions, diced
- 2 tbsp sesame seeds
- 1/2 cup mayonnaise
- 1/3 cup sesame oil
- 1 lime, juiced
- 1 tsp rice vinegar
- 1/3 cup sriracha
- 1 tbsp honey warmed
- 1 tsp dijon mustard
- kosher salt and pepper to taste
to serve
- corn tortillas
- cilantro
Instructions
- For the steak: whisk all the ingredients together and pour overtop the steak. Marinate for 30 minutes.
- To make the coleslaw: Whisk together all the ingredients for the dressing. Combine the shredded cabbage, carrots, cilantro, scallions and sesame seeds. Toss well with the dressing.
- Cook the steak over high heat on the BBQ, griddle or pan. Sear until grill marks form on each side, about 4 minutes a side. Remove from heat and let rest a few minutes. Slice thin going across the grain.
- To serve: Pile steak into centre of warmed tortillas, top with slaw and finish with cilantro.