KOREAN STEAK TACOS WITH CABBAGE SLAW & SPICY SRIRACHA SAUCE

This is the most amazing meal ever :)  We could eat this over and over and over again!!

INGREDIENTS:

Spicy Sriracha Sauce:

1 cup sour cream, or 1 cup Greek yogurt

1 small garlic clove, minced

1 Tablespoon freshly squeezed lime juice

4 teaspoons Sriracha

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

Cabbage Slaw:

4 cups pre-packaged slaw mix, or very thinly sliced Napa or Savoy cabbage

1 cup chopped fresh cilantro

2 Tablespoons fresh lime juice

2 Tablespoons olive oil 

1 Tablespoon rice vinegar

1 cup chopped plum or Roma tomatoes

1 cup thinly sliced green onions or red onion

Pinch of salt

Steak Marinade:

1/2 cup finely chopped fresh cilantro

1/4 cup packed dark brown sugar

3 tablespoons canola oil

3 tablespoons soy sauce

1 tablespoon toasted sesame oil

2 large garlic cloves, minced

1 jalapeño pepper, seeded and finely chopped

1 teaspoon freshly ground black pepper

1 teaspoon ground coriander

One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed

    

         

Spicy Sriracha Sauce Directions:

Combine all sauce ingredients in small bowl. Whisk to combine. Cover and refrigerate.

Cabbage Slaw Directions:

Combine shredded cabbage, tomatoes, green onions, and cilantro in a large bowl. Add lime juice, olive oil, rice vinegar and a pinch of salt; toss well to combine. Refrigerate before use.

Steak Taco Directions:

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 1/4 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. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.

4.   In a large bowl, toss the slaw ingredients 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.   To serve: Cut the steak across the grain into 1/4-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.