Chef Nico from Salt shares his recipe for Korean Beef Tacos - a perfect tailgating recipe. It can be made in advance for tailgate parties or gathering friends to watch the game.
For the Steak:
2 pounds Skirt Steak (trimmed)
½ cup Teriyaki sauce
1 head Black Garlic, paste (optional)
1 cup Soy Sauce
1 bunch Scallions
1 Tbsp Ginger, Puree
1/8 cup Yuzu or Lime Juice
1 cup Water
Combine everything except the Steak into blender. Blend on high for 1 minute.
Marinate the steak in the mixture for at least 2 hours.
Bring your grill to highest Temperature, grill steak for 2 minutes on each side.
Let the meat rest for 5 minutes, slice thin against the grain.
For the Kimchee:
2 cups Kimchee Sauce
1 head Napa Cabbage, cut into ¼ in ribbons
1 English Cucumber, chopped
2 Carrots, shaved on mandolin