Korean-Inspired Skirt Steak Tacos

Here is a lovely fusion taco recipe that I can’t wait for y’all to make, a Korean-Inspired Skirt Steak Tacos with Gochujang Mayo!

I’ve seared up some skirt steak that is layered with delicious flavors and tossed with some store-bought kimchi to add a little zing. From there, it’s served in a flour tortilla (I use Siete Foods cassava flour tortillas) with a simple sesame slaw and drizzled with a spicy gochujang mayo.  Gochujang, a fundamental ingredient in Korean cooking, is a thick and spicy-sweet red paste typically made from red chile pepper flakes, rice, fermented soybeans, and salt.  I had some leftovers in my fridge that needed to get used up last week so I thought it would be fun to center it around some steak tacos with Korean-inspired flavors! 

The skirt steak marinade is good! Slightly spicy, slightly sweet, and very savory! If you really wanted to grill your skirt steak, you could marinate your skirt steak in the sauce, grill it to your preferred doneness, then slice it up and serve it in the tacos. I do like to stir fry the beef with the kimchi as I love when kimchi is served warm! But you could easily warm up the kimchi alone or serve it chilled in the tacos — you really cannot go wrong! 

5 from 13 votes

Korean-Inspired Skirt Steak Tacos

Servings: 4 People

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Ingredients 

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For the Sesame Slaw:

• ▢ 2 cups finely shredded green cabbage
• ▢ ½ cup thinly sliced green onion light green and dark green parts only
• ▢ 1 tbsp toasted sesame seeds
• ▢ 2 tbsp avocado oil
• ▢ 1 tsp toasted sesame oil
• ▢ 2 tbsp rice vinegar
• ▢ Salt to taste

For the Gochujang Mayo:

• ▢ 2 tbsp mayo
• ▢ 2 tsp Gochujang
• ▢ 1 tsp lime juice

For the Steak:

• ▢ 2 lbs skirt steak sliced against the grain into thin strips (about 1/4 inch thickness)
• ▢ 1 tsp toasted sesame oil
• ▢ 3 tbsp avocado oil
• ▢ 2 tbsp coconut aminos
• ▢ 1 tbsp coconut sugar
• ▢ 1 tbsp tapioca
• ▢ 2 tbsp Gochujang
• ▢ 1 tsp kosher salt
• ▢ 1 tsp white pepper
• ▢ 1 cup kimchi I like Wild Brine brand

For the Tacos:

• ▢ 8 flour tortillas i use Siete Foods cassava flour tortillas
• ▢ lime wedges, for serving
• ▢ cilantro, for serving

Instructions 

Make the Sesame Slaw:

• Add the cabbage, green onion, toasted sesame seeds, avocado oil, toasted sesame oil and rice vinegar to a bowl and toss until well combined. Taste and add salt, to taste. Set aside until ready to serve.

Make the Gochujang Mayo:

• In a small bowl, add the mayo gochujang and lime juice. Whisk to combine. Set aside until ready to serve.

Make the Steak:

• Place sliced steak in a large bowl. Add the toasted sesame oil, 2 tbsp of the avocado oil, coconut aminos, coconut sugar, tapioca, Gochujang, salt and while pepper. Toss until the steak is very well coated.
• Heat the remaining 1 tbsp avocado oil in a large skillet over medium-high heat. When the oil is hot, in batches, carefully place the sliced steak into a single layer in the skillet and cook until golden brown; about 2 minutes per side. Transfer cooked steak to a plate and continue to cook until all of your steak is ready.
• Transfer the steak back into your skillet and add the kimchi. Toss until the kimchi is well combined with the steak and just warmed through, 2 more minutes.

Assemble the Tacos:

• First, warm the tortillas. You can do this 2 ways:

  --For a Gas Stovetop: Fire up the burners on your stove to the lowest setting. One at a time, carefully place a tortilla directly on the burner and flip after about 45 seconds. As you finish cooking the tortillas, place them onto a towel and close the towel up to steam the tortillas and keep them warm.

  --For an Electric Stovetop: Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
• Next, place desired amount of the steak mixture at the bottom of the charred tortilla and top with the slaw, a drizzle of the Gochujang mayo and sprinkle with cilantro. Serve with lime wedges and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4 People

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