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Mmmm... Beefy.

Mmmm... Beefy.

I love tacos.  Not those stale, pre-bent, salty boxed shells that carry with them nothing but the inevitability of shattered dreams (both literally and figuratively).  I like warm, sturdy, soft corn tortillas stuffed with fresh ingredients and the spiciest flesh I can muster.

Check out this video on how to properly warm tortillas.

The flavor bath for this beef is inspired by a Korean Bulgogi, which is a very typical beef marinade that I obviously had to corrupt with spicy peppers, and topped with sweet and creamy coleslaw.


1 – 1 1/2 lbs beef steak (I used London broil, but a skirt steak would be ideal)

4 – 6 finely chopped Thai chile peppers (Kung Pao Hybrids pictured above)

1 Tablespoon minced fresh ginger

2 Large garlic cloves

2 small shallots (optional)

1/2 Tablespoon sesame oil

1/4 cup soy sauce

2 Tablespoons rice vinegar

1/4 cup Sriracha “Rooster” Sauce (or make your own!)

1 Tablespoon brown sugar

Warm tortillas

Prepared coleslaw

Chopped scallions (optional)

After a 36 hour long marinating marathon.


I used a really cheap London broil cut which I chose to slice horizontally with a carving knife into 5 thin steaks before marinating, which resulted in some tasty and tender meat.  Combine all ingredients (except tortillas, coleslaw and scallions) in a shallow dish or plastic resealable bag and let marinate for at least 24 hours.  Grill meat until awesome and serve sliced on corn tortillas topped with coleslaw and chopped scallions.