How to Cook Appetizing Korean Skirt Steak Tacos w/ Lemon-Scallion Relish

Korean Skirt Steak Tacos w/ Lemon-Scallion Relish. If you like, reduce remaining marinade by about half and use to drizzle over grilled meat. Brush the remainder of the scallions(the green parts) with the oil and season with salt and pepper and grill them with the meat. The Korean Taco is a delicious food that started on the streets of the West Coast and has made its way onto the plates of diners further east quite quickly.

Add the steak and coat well with the marinade. Gochugaru—Korean red pepper flakes—is worth seeking out at an Asian market. It has a slightly sweet, deeply roasted flavor and not as much chile Thinly slice white parts of scallions; set aside green tops. You can cook 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

1. You need 1 lb of skirt steak; trimmed.
2. It's 3/4 C of soy sauce.
3. Prepare 1 T of sesame oil.
4. Prepare 1 t of brown sugar.
5. You need 1 t of ginger; grated.
6. It's 2 cloves of garlic; creamed.
7. You need 1/4 t of onion powder.
8. Prepare 1/4 t of garlic powder.
9. It's 1/2 bunch of scallions; julienne.
10. It's 1 of lemon; zested & juiced.
11. You need 1 of yellow onion.
12. It's 1 pinch of crushed pepper flakes.
13. Prepare as needed of kosher salt & black pepper.
14. You need as needed of vegetable oil.
15. It's as needed of chihuahua cheese.

They're slightly spicy with just a hint of sweet. We just found one more reason to adore tacos. Skirt steak takes a quick marinade before taking a quick turn on the grill and then being tucked inside warm tortillas. These Korean Tacos are insanely delicious!

Korean Skirt Steak Tacos w/ Lemon-Scallion Relish step by step

1. Whisk together soy sauce, sesame oil, brown sugar, ginger, and garlic. Grate half the onion into the marinade..
2. Marinate skirt steak in an air tight plastic bag overnight, or at least for 2-4 hours..
3. Pat steak dry with paper towels. Season with onion powder, garlic powder, and black pepper. Let steak sit at room temperature for 1 hour..
4. Cut the other half of the onion to a small dice..
5. 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..
6. Season steak with a tiny pinch of salt on each side..
7. 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..
8. Let steak rest, tented with foil for 3-4 minutes..
9. Slice against the grain and serve with chihuahua cheese and scallion relish..
10. 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,.
11. 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.

Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium-sized flat dish. Add the steak and coat well with the marinade. Blend scallions, olive oil, soy sauce, lime juice, garlic, salt, black pepper, red pepper, and brown sugar in blender. Steak marinated in rich, deep Korean flavours is incredibly tasty, and makes a nice twist as a filling for tacos combined with kimchi! Slice steak thinly across the grain, and toss quickly in the sticky reduced marinade in the pan.