Korean Steak Tacos

Curtis Stone's Korean Steak Tacos with Gaucamole.
What’s for Dinner?: Delicious Recipes for a Busy Life
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  • Yield: 6 servings
  • Prep: 10 minutes, plus at least 20 minutes marinating
  • Cook: 10 minutes

Ingredients

1/2cup finely chopped fresh cilantro
1/4cup packed dark brown sugar
3tablespoons canola oil
3tablespoons soy sauce
1tablespoon toasted sesame oil
2 large garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1teaspoon freshly ground black pepper
1teaspoon ground coriander
2pounds flank steak (about 1 1/2 inches thick), fat trimmed
Tacos
1/2head Napa cabbage, halved lengthwise and shredded crosswise
1 large carrot, cut into 2-inch-long matchstick-size strips
8 scallions (white and green parts), thinly sliced on a sharp diagonal
1/2cup lightly packed fresh cilantro sprigs
12 6-inch corn tortillas
Guacamole for Lindsay

Instructions

  1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve W cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn  to coat. Marinate for at least 20 minutes at room  temperature, or cover and  refrigerate for up to 1  day, turning occasionally. Cover and refrigerate the reserved marinade.
  2. Prepare an outdoor grill for medium-high cooking over direct heat.
  3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when  pressed with  a fingertip  for medium-rare (see Kitchen Note, page  140). Transfer  the  steak  to a cutting board  and  let stand for 5 to 10 minutes.
  4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
  5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.
  6. Cut the  steak  across  the  grain  into  W-inch-thick  slices. Transfer  the  steak slices and any carving juices to a platter. Serve the  steak  with  the  reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas  with  some  steak  and  cabbage mixture and  top  with  some  of the marinade and guacamole.

Reprinted with permission from What’s for Dinner?: Delicious Recipes for a Busy Life by Curtis Stone, Ballantine Books 2013.