INGREDIENTS Steak marinade – Flank steak – Soy sauce – Rice vinegar – Brown sugar – Sesame oil – Ginger root – Garlic – Ground black pepper Cilantro Lime Sriracha – Sour cream – Lime – Sriracha – Cilantro – Salt
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INGREDIENTS Sesame Cabbage Slaw – Cabbage – Scallions – Rice vinegar – Mayonnaise – Sesame oil – Honey – Soy sauce Other – Flour tortillas – Olive oil
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Both the beef marinade and topping sauce come together in minutes but are so flavorful! You can never go wrong with tacos and this Korean twist has you with texture, flavor, spice, sweet and savory tastes all at once. Flank steak cooks up quickly and this dish can easily be two meals but you only have to prepare it once.
PUT THE MARINADE TOGETHER THE NIGHT BEFORE AND LET IT SIT IN THE FRIDGE. YOU CAN ALSO DO IT WITHIN AN HOUR OR TWO OF PREPARING IT!
SLICE UP THE FLANK STEAK, AGAINST THE GRAIN, INTO THIN SLICES AND ADD TO A GLASS CONTAINER TO LET IT MARINATE.
ADD THE MARINADE INGREDIENTS TO A FOOD PROCESSOR. PULSE TO GET IT STARTED, THEN RUN THE FOOD PROCESSOR UNTIL THE SAUCE IS SMOOTH.
THE CILANTRO LIME SRIRACHA IS SUPER SIMPLE AND CAN BE COMBINED SO THE FLAVORS REALLY BLEND BEFORE SERVING.
WHETHER YOU SLICE UP YOUR OWN CABBAGE OR BUY IT IN A BAG TO SAVE TIME, A MIX OF GREEN AND PURPLE IS PRETTY AND DELICIOUSLY HEALTHY.
ADD THE SAUCE INGREDIENTS TO THE CABBAGE AND REFRIGERATE IT UNTIL ITS TIME TO SERVE.
IF YOU HAVE TIME, LET THE FLANK STEAK COME TO ROOM TEMPERATURE SO IT COOKS MORE EVENLY. FRY IT UP!
FRY UP THE TORTILLAS SO THEY ARE STILL PLIABLE BUT HAVE A LITTLE FLAVOR FRIED INTO THEM WITH THE OLIVE OIL ADDED TO THE SKILLET.