Flour tortillas stuffed with slices of Flank Steak marinated in Korean flavors and grilled to perfection, topped with coleslaw dressed in additional marinade.
It's time for the Improv Cooking Challenge.........
Every month a group of us get together to create a recipe containing the same two ingredients. So many possibilities. This month's ingredients are Jalapenos and Tortillas.
Let's see what everyone brought to the table........
Jalapenos & Tortillas
- Cheese Stuffed Jalapeno Paratha by Magical Ingredients
- Chiles Toreados by Pandemonium Noshery
- Korean Steak Tacos by A Day in the Life on the Farm
- Spinach and Corn Quesadillas by Sneha's Recipes
This month's challenge fell during BBQ Week, another event in which I am participating. Today, for BBQ Week, I shared the recipe for this Korean Grilled Flank Steak. This steak comes to room temperature in a marinade that includes minced jalapenos. Some of this delicious marinade was reserved and tossed with cole slaw mix that I used to top this steak after it was stuffed into flour tortillas.
Voila....challenge accepted and completed. Bonus: I was able to take care of both events with one meal a bonus for me during this month that started with our 30th Anniversary and Frank's Birthday in the first week during which we were packing and preparing for our vacation.
That's correct....as you are reading this post, I am lounging by a pool at our resort in Cabo San Lucas with an umbrella drink in my hand.
The marinade used for the steak makes a great dressing for the coleslaw that you add to the tacos.
This steak is delicious and I often grill it up for dinner one night and then use the leftovers for tacos for lunch the following day. Planned leftovers make me very happy. But if you are feeding a larger family or a gathering of friends this recipe will make enough tacos to feed 8 very generously.
Yield: 8 servings
Korean Steak Tacos
Flour tortillas stuffed with slices of Flank Steak marinated in Korean flavors and grilled to perfection, topped with coleslaw dressed in additional marinade.
Prep time: 20 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 Hour
Ingredients
For the Steak
- 1/4 c. brown sugar
- 3 T. canola oil
- 3 T. soy sauce
- 1 T. sesame oil
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced
- freshly ground pepper, to taste
- 1 t. ground coriander
- 2 T. Gochu seasoning and rub
- 2 lbs. flank steak
For the Tacos
- 1 bag Coleslaw mix
- 2 scallions, white and light green parts, thinly sliced
- reserved marinade from steak
- 16 flour tortillas
- garnishes as desired, I used diced tomatoes and avocado slices
Instructions
For the Steak
- Whisk together the brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeno, pepper and coriander. Reserve 1/4 cup of this marinade and pour the rest into a large plastic bag that seals closed.
- Add the Gochu seasoning and rub and shake the bag to combine. Add the steak to the bag, press out the air and seal the bag. Massage the steak in the marinade until completely covered and set aside to marinade at room temperature for 20-30 minutes.
- Preheat a grill to medium high heat. Remove the steak from the marinade and place the steak directly over the heat source for about 5 minutes per side for medium rare. Discard any marinade still in the bag.
- Remove to a cutting board and let rest for 5 minutes before slicing.
For the tacos
- Place the coleslaw mixture and scallions in a bowl. Add reserved marinade and toss to coat.
- Warm the tortillas
- Place the sliced steak onto a platter, and plate the garnishes, if using.
- Allow people to fill their tortillas as desired with steak, coleslaw and any garnishes.
Nutrition Facts
Calories
510.19Fat (grams)
21.65Sat. Fat (grams)
6.57Carbs (grams)
41.4Fiber (grams)
3.91Net carbs
37.49Sugar (grams)
11Protein (grams)
36.6Sodium (milligrams)
906.52Cholesterol (grams)
85.27
These are really scrumptious tacos.
ReplyDeleteThey sure are Sneha.
DeleteThe tacos sound fabulous! Love the slaw and the gochu seasoning!
ReplyDeleteThanks Radha, they were scrumptious.
Delete