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
Combine all the ingredients and let Marinate overnight.
Mix well, taste and reserve as garnish.
For the Sauce:
1 Bunch Cilantro, chopped
¾ cup Mayonnaise, your favorite brand
To Taste Lime juice
To Taste Salt
Combine the Cilantro with the Mayo.
Add lime juice and salt to taste
Warm the tortillas up on grill for a 30 seconds to 1 minute on each side.
Spread the mayo on the tortillas
Split the meat up between the tortillas.
Top the taco's off with a tablespoon or two of the kimchee.
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