Korean-Style Steak Taco's

It was a gorgeous day, perfect time to grill. The June magazines have tons of grilling recipes so I started to flip through the piles of magazines I have just waiting to be read and found plenty of recipes I put on the list to try. Tonight grilled steak taco's won out. They always do.

 

Flipping through Cooking Light I saw Korean Steak Taco's. The recipe was extremely similar to the Korean Steak Taco's I made a few months ago. The taco's had looked fantastic when I saw them on the blog, For the Love of Cooking. So I made Pam's version, which was excellent. This time we tried the Cooking Light version, very similar. Also a winner, this one had a bit more heat!

Made it with a flat iron steak, like a London broil. We love this cut of meat, and it worked well with the taco's. The Griller has finally gotten the hang of it, perfectly grilled, perfectly cooked. Rare in the middle for us, and overcooked at the ends for Miss Picky.

 

Everyone's happy! Even Grandma, she didn't bother to use extra chili sauce. But she's finally getting used to the heat!

  

Korean-Style Steak Taco's
adapted by There's Always Thyme to Cook 
Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/
Printable Recipe

1/4 cup sugar
6 tablespoons lower-sodium soy sauce
2-3 tablespoons Sriracha, or any Asian chili sauce or paste
juice of 1 fresh lime
2 tablespoons dark sesame oil
3 garlic cloves, minced
1 flat iron steak, sliced against the grain into thin strips

salt and pepper, to taste
8 (6-inch) whole wheat tortillas
Quick Pickled Cabbage
3 tablespoons sliced green onions

avocado, sliced

lime wedges, for garnish

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for about an hour, turning after 30 minutes.

Preheat grill to medium-high heat.

Remove steak from marinade, and discard marinade. Grill steak until desired degree of doneness. Remove from grill and let stand for a minute or so. Slice thinly, against the grain. 

Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; add some sliced avocado's, sprinkle with onions. Serve with a squeeze of lime and top with some Sriracha sauce.

Quick Pickled Cabbage 
adapted by There's Always Thyme to Cook   
Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/

2 cups broccoli slaw
2 cups green cabbage, shredded
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons lower-sodium soy sauce
2 tablespoons simple syrup (or 1 tablespoon sugar mixed with one tablespoon of water)
2-3 teaspoons Sriracha Chili Sauce
lime wedges, to squeeze a little over the slaw when you serve

Place cabbage and broccoli in a medium bowl. In a microwave safe bowl, mix together the vinegar, soy sauce, simple syrup, garlic and chile sauce. Microwave for 1 minute, stir again and microwave for another 30 seconds. Pour warm vinegar mixture over the slaw mix; toss. Let stand at least 30 minutes.

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Korean Steak Taco's

When I saw these steak taco's over at Pam's For the Love of Cooking I knew exactly what we were having for dinner. And I completely agree with her that it was difficult to stop at just two. But I did. And that didn't stop me from going out and getting another flank steak and we'll have them again this weekend! They were so good. I should have had three.

I added broccoli slaw instead of lettuce because we like the broccoli slaw. I omitted cilantro because of the picky ones who still insist it takes like a Dove bar and I don't mean Dove chocolate. I use parsley instead. And red onions along with the green onions. I like red onions with steak. Served with roasted snap peas and some brown rice.

Korean Steak Taco's

adapted by There's Always Thyme to Cook

Source: For the Love of Cooking adapted from a recipe in Gourmet

Printable Recipe

Marinade:
1 lb of flank steak, cut against the grain into bite sized pieces or sliced thin
2 tablespoons soy sauce
2 tablespoons sugar
3 cloves of garlic, minced
2 teaspoons sesame oil
3 teaspoons water
1 teaspoon rice wine vinegar

Salad Dressing:
1 1/2 tablespoons soy sauce
2 teaspoons lime juice
2 teaspoons sesame oil
1/8 teaspoon sugar

1/2 teaspoon rice vinegar

1 1/2 cups of broccoli slaw
1 cup of napa cabbage, chopped finely
1/4 cup red onion, sliced thin
1/4 cup shredded carrots

small whole wheat flour tortillas
Sriracha sauce

avocado, diced
2 green onions, sliced thin, green and white parts
lime wedges

Combine the soy sauce, sesame oil, water, vinegar, garlic, and sugar together in a large zip lock bag. Slice the flank steak, against the grain, into small bite size pieces or very thin slices. Place the meat into the marinade and refrigerator for 2-24 hours.

Combine the soy sauce, lime juice, sesame oil, vinegar and sugar together in a small bowl to make the salad dressing. Whisk until well combined. Set aside.

Heat a grill pan or a skillet over medium high heat. Drizzle a bit of olive oil in the pan. Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness. Remove from the grill pan and set aside.

Toss the broccoli slaw and Napa cabbage together with the red onion and shredded carrots. Drizzle about 2 tablespoons of salad dressing on the salad and toss to coat evenly. Add more dressing if needed.

Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to soften them up. Place some of the slaw in the tortilla and top with steak. Add avocado if you like. Top with some Sriracha sauce and a squeeze of lime. Serve.

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Grilled Fish Taco's!

Not sure what's happening to us, but we're eating a lot more fish lately. and enjoying it, too! That's the surprise of it, I can get them to eat it, healthy and all, but getting them to like it and ask for it, another story. Well, that one kid, she'll have no part of it, will never eat it. She has her likes and won't deviate. Maybe the seven year rule will apply. Someone once said in a cooking forum, to try things you don't like every seven years, your tastes may change. Seemed to have worked with the fish, but no way will I ever like asparagus. Hasn't happened yet. The picky one, she loves it. Go figure.

Made Turkey Taco's for Miss Picky, used the same spices that I do for beef and just subbed ground Turkey! We had the Grilled Fish Taco's. I've made them before using a similar recipe. Loved that one and I forgot all about it and ended up finding a new one, also at epicurious. but I like tweaking and searching for new recipes, so it worked out fine. Everyone was happy!

I poured the marinade in a Ziploc bag to marinate the fish, less dishes to wash. and because we don't like the smell of cooking fish in the house, the Griller put it in a foil disposable pan and cooked it outside on the grill. I served it in one piece instead of flaked. I also mixed the Crema in with shredded cabbage and served that inside the taco, along with fresh tomato salsa and the pickled onions.We had whole wheat tortilla's, instead of corn or flour.

Can't be all that healthy, we had Italian cream ice for dessert!


Fish Tacos
Source: adapted from Epicurious, May 2009 – recipe by Lourdes Castro, Simply Mexican
Printable Recipe

1/2 red onion, thinly sliced
About 1 1/2 cups red wine vinegar (I used 1/2 cup rice wine vinegar, a little less than 1/4 cup simple syrup and some water)
1/4 cup olive oil
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons dried oregano (I used Mexican oregano)
1/2 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeño, stemmed and chopped
1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
salt and pepper
8 fresh corn tortillas (I used whole wheat)
Mexican crema, homemade or store-bought (I mixed 1 cup sour cream with the zest and juice of one lime, jalapeno, a little salt and pepper)
Fresh Tomato Salsa
2 limes, cut into quarters

Put the onion in a small bowl and pour in the vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.

Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, salt, pepper and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes. (I put it in a Ziploc bag to marinate)

Heat a nonstick sauté pan over medium-high heat. Place the fish in the pan, no need for more oil. Cook the fish for about 4 minutes, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check if it needs more salt and pepper. I cooked it on the grill, in a disposable aluminum pan and left the pieces whole!

Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for about 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.

To assemble the tacos, place a big spoonful of the fish onto the center of a tortilla. Top with the marinated onions. I also added a sort of cole slaw to the taco's. Serve with salsa.

Fish Taco Cole Slaw
1 bag shredded green cabbage
1 cup sour cream
juice and zest of one lime
minced fresh jalapeno (half of one jalapeno)
salt and pepper to taste

Combine the sour cream with the lime juice, zest, jalapeno, salt and pepper. Mix shredded green cabbage in with the crema and refrigerate for about 20 minutes.

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Skirt Steak Tacos with Spicy Sour Cream

Definitely on a recipe roll lately, this one was another keeper! Miss Picky loves skirt steak. So I try to come up with some new ways to flavor it instead of the usual sauces I always use. Fine Cooking magazine had one that I bookmarked that looked really good. And Mr. Griller once again got to do the cooking part, making life much easier, for me at least!

No mess, no fuss. Works perfectly. Especially since he discovered the low heat setting opposed to the "char" setting and "holy shit get a fire extinguisher" setting of yesteryear on the grill!

Love a fast dinner that you can put together in less than an hour. Added a little more spice for more flavor. Forgot the lettuce, but added beans and corn. That was good. We used whole wheat tortilla's and the grill was off by the time I remembered to warm them, so we didn't. Not the biggest deal. At least to me. We had dinner before 7:30pm, that's an accomplishment here sometimes! We'll be having this one again and again!

Skirt Steak Tacos with Spicy Sour Cream
Source: Fine Cooking 104 – April/May 2010, recipe by Adeena Sussman
Printable Recipe

1/2 cup sour cream
1/4 teaspoon ground chipotle chile (I used about a tablespoon of sauce from a can of chile in adobo)
kosher salt
1 tablespoon extra-virgin olive oil (I used way more!)
1 teaspoon ground cumin (I used at least a tablespoon)
Freshly ground pepper
1 lb. skirt steak (3/4 inch thick) (I used a little less than 2 lbs for four people! and had the butcher pound it thinner in the thicker part)
Eight 6-inch flour or corn tortillas
1/4 small head iceberg lettuce, shredded (2 cups)
2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
1/3 cup chopped red onion

*my note -- I also added some ground coriander, ancho chile powder and a little garlic powder to the rub! Black beans and corn go nicely on the side or in the taco.

Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 teaspoon salt in a small bowl. Set aside at room temperature to let the flavors meld.

In a small bowl, mix the olive oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.

Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.

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