Steak tacos with kimchi and spicy mayo
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 643, total fat 35 G., saturated fats 7 G., proteins 31 G., carbohydrates 51 G., fiber 9 G., cholesterol 60 mg, sodium 1091 mg, sugar 1 G.
Calories 643, total fat 35 G., saturated fats 7 G., proteins 31 G., carbohydrates 51 G., fiber 9 G., cholesterol 60 mg, sodium 1091 mg, sugar 1 G.
Make these Korean barbecue-inspired tacos. Corn tortillas are served with grilled steak, a crisp pear and kimchi salad, tender greens, fried green onions, and spicy gochujang mayo.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons soy sauce
- 2 tbsp. l. + 2 tsp. dark sesame oil
- 1 tbsp light brown sugar
- 3 cloves garlic, finely chopped
- 1 skirt steak, weighing 450 g, cut crosswise into three parts
- Vegetable oil to grease the grates
- 1 bunch of green onions
- 1/3 cup mayonnaise
- 2 teaspoons of Korean gochujang paste or sriracha sauce + more to taste
- 1 cup kimchi, cut into strips
- 1 firm pear, finely chopped
- 12 6-inch corn tortillas
- 2 cups Asian greens mix (60 g) or salad greens
We recommend
Cooking the dish according to the recipe:
- In a shallow bowl, combine soy sauce, 1 tablespoon sesame oil, brown sugar, and garlic. Add the steak and turn to coat. Marinate at room temperature for 20 minutes.
- Grease a large grill pan with vegetable oil and heat over medium heat. Remove the steak from the marinade (do not pat dry) and grill for 2-3 minutes per side until medium-rare. Transfer to a cutting board and let rest for 5 minutes.
- Meanwhile, toss the green onions with 2 tablespoons of sesame oil. Grill, turning, for about 4 minutes; transfer to a cutting board and cut into 1-inch (2.5 cm) pieces. Slice the steak across the grain; toss with the juices.
- In a small bowl, combine the mayonnaise and gochujang paste. Combine the kimchi, pear, and remaining sesame oil in another bowl.
- Lightly toast the tortillas on a gas burner, about 20 seconds per side (or microwave according to package directions). Serve the steak and green onions on the tortillas with the herbs, spicy mayo, and kimchi-pear salad.
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