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