Korean Skirt Steak Tacos w/ Lemon-Scallion Relish. In a separate bowl, combine scallions, onions, lemon zest, and half the juice of the lemon. Reserve other half of lemon for another use. Korean Skirt Steak Tacos w/ Lemon-Scallion Relish.
Korean Skirt Steak Tacos w/ Lemon-Scallion Relish. This dinner salad is an exciting twist on a taco salad: Crisped wonton wedges replace tortilla strips, marinated skirt Gochugaru—Korean red pepper flakes—is worth seeking out at an Asian market. Thinly slice white parts of scallions; set aside green tops. You can have Korean Skirt Steak Tacos w/ Lemon-Scallion Relish using 15 ingredients and 11 steps. Here is how you cook that.
Ingredients of Korean Skirt Steak Tacos w/ Lemon-Scallion Relish
- You need of skirt steak; trimmed.
- You need of soy sauce.
- It's of sesame oil.
- Prepare of brown sugar.
- It's of ginger; grated.
- Prepare of garlic; creamed.
- Prepare of onion powder.
- Prepare of garlic powder.
- You need of scallions; julienne.
- It's of lemon; zested & juiced.
- Prepare of yellow onion.
- It's of crushed pepper flakes.
- Prepare of kosher salt & black pepper.
- You need of vegetable oil.
- You need of chihuahua cheese.
Combine white scallion slices, sugar, soy. FOR THE KOREAN BEEF:In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. 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.
Korean Skirt Steak Tacos w/ Lemon-Scallion Relish instructions
- Whisk together soy sauce, sesame oil, brown sugar, ginger, and garlic. Grate half the onion into the marinade..
- Marinate skirt steak in an air tight plastic bag overnight, or at least for 2-4 hours..
- Pat steak dry with paper towels. Season with onion powder, garlic powder, and black pepper. Let steak sit at room temperature for 1 hour..
- Cut the other half of the onion to a small dice..
- In a separate bowl, combine scallions, onions, lemon zest, and half the juice of the lemon. Reserve other half of lemon for another use. Add a pinch of salt. Let relish sit to marinate..
- Season steak with a tiny pinch of salt on each side..
- Heat oil in a cast iron pan. Sear steak on each side for approximately 3 minutes on each side over medium-high heat, or until desired doneness..
- Let steak rest, tented with foil for 3-4 minutes..
- Slice against the grain and serve with chihuahua cheese and scallion relish..
- Variations; Kimchi, sriracha, sambal oelek, thai bird chiles, dried red chiles, jalapeno, habanero, chives, tamari, ponzu, tamarind, beer, rice wine vinegar, cilantro, coriander, asparagus, basil, black beans, bell peppers, roasted garlic or bell peppers, bok choy, sauteed broccoli rabe, carrots, ramps, leeks, goat cheese, queso fresco, corn, spicy cucumber salad, cabbage, curry, daikon, dill, eggplant, fennel, bitter greens, honey, edamamae, lime, mango, coconut milk, miso, mushrooms,.
- Dried mustard, demi glace, beef stock, caramelized bone marrow, orange, parsley, white pepper, pineapple, rosemary, sage, toasted sesame seeds, squash, sugar, thyme, tomato, peanut oil, rice vinegar, zucchini.
For these steak tacos, I decided to use skirt steak. You can use flank steak or hanger steak if you want too, but I like skirt steak for many reasons. It's also the cut of meat most often used in steak fajitas. Skirt steak has a more beefy and intense meat flavor versus flank steak and it's a thinner cut of meat, so it cooks faster. Serve the steak and scallions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture.
