Korean Flank Steak Tacos with Asian Pear Slaw are on the menu for this week’s Taco Tuesday. I made these three times in just under two weeks. And not because I was tinkering with the recipe. Rather they were so freaking good, we couldn’t get enough.
We’ve officially caught the Olympic bug. For the past few nights, we’ve built a fire and had dinner on the couch in front of the TV. It’s not something we normally do but it’s been so much fun watching the Olympics as a family. It’s the first winter Olympics that my older son has been aware of and to say he’s digging them would be an understatement. In fact, he’s already calculating what age he’ll be when he actually competes in the Olympics and he proclaimed last night that as much as he likes the half pipe, he’s better at slope style so that will be his discipline. Make sense with all his slope style experience. You know, him being the ripe age of seven and all.
I’m pretty sure my guy’s view of what it takes to become an Olympic athlete might be a little skewed. And not just because he’s seven- I mean, what little kid doesn’t think he can become an Olympian? We also happen to live in a place that breeds Olympians- literally. So many athletes live and train in Park City and many retired athletes call Park City home. We know a handful of athletes personally that are competing this year and when you turn on the TV and see them being interviewed on the Today Show or in commercials promoting the game, it’s hard to keep perspective. But you know what? I tell him to dream big. If he wants to be an Olympian, I’ll be his biggest supporter. Tomorrow he starts an after school camp where he’ll be learning how to ride the features in the park at the Utah Olympic Park. No time like the present, eh?
I on the other hand, don’t think I was ever cut out to be an Olympian. As much as I love to snowboard, I prefer to keep my board on land. Jumping (other than the occasional jump over a stump) has never been my thing. I’m afraid to go really fast and I like cheese too much. And bacon. And sugary treats and donuts and whiskey and cookies and cream sauce. Not sure I have the willpower to adhere to the kind of diet it takes to put me in tip top shape. I’m a happy spectator. Appreciating what goes into the athletes success, appreciating the love of snow sports but splayed out from the comfort of my couch.
So Taco Tuesday- not sure how Korean these really are but the flavors are dynamite and the Asian pear slaw is the perfect topper for these tacos. The flank steak is savory, just a tad spicy and the slaw is sweet and adds a touch of natural sweetness and a crunchy freshness that rounds out the tacos. Don’t hate me but I totally fried the shells again. Fried corn tortillas = my new favorite thing. Feel free to forget that step if you’re wanting to lighten things up a bit but for reals, frying is the way to go.
Have a great Tuesday and enjoy the Olympics!! xo
- One 2 lb flank steak, trimmed of excess fat
- 1/3 cup chopped fresh cilantro
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 2 cloves crushed garlic
- 1 heaping teaspoon garlic chili paste
- 1/2 teaspoon ground coriander
- juice of 1/2 lime
- 1/2 head green cabbage, sliced thinly (about 3 cups)
- 1 Asian pear, cut into small matchstick like strips
- juice of 1/2 lime
- 2 tablespoons seasoned rice vinegar
- pinch of kosher salt
- 2 tablespoons chopped fresh cilantro
- corn tortillas
- oil for frying (optional)
- extra lime for serving
- To marinate the steak, whisk all the marinade ingredients together and blend well. Place the steak and marinade in either a ziplock bag or container with tight fitting lid. Turn to coat the meat and let marinate for at least 6 hours or up to 1 day.
- When ready to grill the steak, turn the grill to medium-high heat.
- Remove the steak from the marinade (discard extra marinade) and grill about 10-12 minutes in total, turning half way through. Remove meat from grill and let sit for 5-10 minutes before slicing.
- Meanwhile, prepare the slaw by putting all the slaw ingredients into a bowl. Toss to combine and let sit while you fry the tortillas.
- If desired, you can fry the tortillas by heating some vegetable oil in a sauté pan. Make sure you have at least 1/4-1/2 inch of oil in the pan. Hat the oil to medium-high heat. Fry tortillas about 10 seconds per side. Transfer them to a paper towel lined plate.
- Slice the steak against the grain, on a diagonal. Fill tortillas with steak and a small handful of slaw.
- Serve and devour.