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5 from 13 votes

Korean-Inspired Skirt Steak Tacos

Servings: 4 People
Author: Alex Snodgrass

Ingredients

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!