Tags

, , , , , , , , , ,

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.

Ingredients

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.

Directions

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.

Booya!

Advertisements