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Curtis Stone's Korean Steak Tacos with Guacamole
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Brief Description
Flank stead seasoned with garlic, soy sauce, brown sugar and cilantro, then grilled and served in tacos with cabbage, carrots and scallions.
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Main Ingredient
flank steak
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Category: Beef
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: vastrother@aol.com
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Posted On: Mar 03, 2017
Number of Servings:
Ingredients:
- 1/2 cups - finely chopped fresh cilantro
- 1/4 cups - packed dark brown sugar
- 3 tablespoons - canola oil
- 3 tablespoons - soy sauce
- 1 tablespoons - toasted sesame oil
- 2 cloves - garlic minced
- 1 - jalapeno pepper seeded and finely chopped
- 1 teaspoons - freshly ground black pepper
- 1 teaspoons - ground coriander
- 2 pounds - flank steak (about 1-1/2 inches thick) trimmed of any fat
- 1/2 heads - 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 cups - lightly packed cilantro sprigs
- 12 - corn tortillas (6-inch)
- - guacamole for serving with
- 3 - firm but ripe Hass avocados halved, pitted, peeled, cut into 1/2-inch pieces
- 3 tablespoons - finely chopped fresh cilantro
- 2 tablespoons - fresh lime juice
- 1/2 - jalapeno pepper seeded and finely chopped
- 1 cloves - garlic finely chopped
- 1/4 teaspoons - ground cumin
- - kosher salt
Directions:
1. To marinate steak: In a large baking dish, whisk together the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeno, black pepper and coriander to blend well. Reserve 1/4 cup (50 mL) 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 reserved marinade.
2. Prepare an outdoor grill for medium-high cooking over direct heat.
3. Remove steak from marinade (discard marinade) and grill, turning halfway through cooking, for a total of about 10 minutes until the meat feels slightly resilient when pressed with a fingertip for medium-rare. Transfer steak to a cutting board and let stand for 5 to 10 minutes.
4. Meanwhile, prepare the tacos: In a large bowl, toss cabbage, carrots, scallions 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 steak across the grain into 1/4-inch thick slices. Transfer 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 steak and cabbage mixture and top with some marinade and guacamole.
7. For Guacamole: In a large bowl, gently fold the avocados, cilantro, lime juice, jalapenos, garlic and cumin together. Keep it chunky. Season to taste with salt. If not serving immediately, place a sheet of plastic wrap directly on the surface of the guacamole and refrigerate until ready to serve (up to 6 hours).
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