Korean Steak Tacos
If you haven’t yet tried kimchi, this Korean pickled cabbage is worth adding to your meals. It’s not only tangy, but it’s also fermented, a good sign it’s teeming with probiotics.
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- 1 lb flank steak, trimmed
- 2 green onions, thinly sliced, divided
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup rice vinegar
- 1 1/2 tbsp coconut sugar
- 1 tbsp sriracha sauce
- 2 1/2 tsp sesame oil
- 1 lime, juiced
- 1/4 large avocado, peeled and pitted
- 1/3 cup plain whole-milk yogurt
- 1 clove garlic, minced
- 2 1/2 cups finely shredded red cabbage
- 1 cup shredded carrots
- 8 4-inch corn tortillas, warmed
- 1/2 cup prepared kimchi, roughly chopped
1. Place flank steak in a large zip-top bag. In a small bowl, combine half of onions, soy sauce, vinegar, sugar, sriracha and oil. Stir until sugar dissolves. Pour marinade over steak and seal bag. Transfer to refrigerator for at least 4 hours or overnight.
2. Heat grill to medium. Cook steak over direct heat, turning once, until steak reaches desired doneness (125°F to 130°F for medium-rare). Discard remaining marinade. Place steak on a cutting board and tent loosely with foil. Let steak rest 10 minutes. Thinly slice across the grain.
3. While steak is cooking, prepare crema: To a small blender, add lime juice, avocado, yogurt and garlic; blend until combined but still chunky; set aside.
4. Layer cabbage and carrots onto tortillas then top with steak, kimchi and avocado crema. Garnish with remaining half of onions.
- Serving Size 2 tacos
- Calories 301
- Carbohydrate Content 21 g
- Cholesterol Content 71 mg
- Fat Content 5 g
- Fiber Content 3 g
- Protein Content 27 g
- Saturated Fat Content 4 g
- Sodium Content 373 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 5 g
- Polyunsaturated Fat Content 1 g