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Korean Steak Taco Recipe

Korean Steak Taco Recipe

These Korean Steak Tacos are a symphony of flavors dancing on your taste buds - by the last bite, you'll be crying tears of joy with how good they are! 

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You Will Need

  • 1.5 lbs ribeye steak, sliced
  • Street taco size flour tortillas
  • 1 large bunch of cilantro, roughly chopped
  • 1 small red onion, diced
  • 1 medium tomato, diced
  • Olive oil

For the Marinade

  • 4 Tbsp sesame oil
  • 4 fresh garlic cloves, minced
  • 1 Tbsp fresh ginger, grated (optional but nice)
  • 1/4 cup soy sauce
  • 1/4 cup packed light brown sugar 
  • 1/4 cup hot water
  • Kosmo's Q SPG rub, to taste
  • Kosmo's Q Lab Korean BBQ Wing Dust, to taste

For the Taco Sauce

  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp Kosmo's Q SPG rub
  • 1 tsp Sriracha hot sauce
  • 2 Tbsp fresh lime juice (plus lime wedges to serve if desired)

The Prep

Let's begin by getting everything ready for the cook. Gather all your ingredients, chop, dice, and slice your greens, and measure out anything that needs measuring.

First thing you want to make is the marinade. In a mixing bowl, whisk together the sesame oil, minced garlic, grated ginger, soy sauce, light brown sugar, hot water, SPG rub, and Korean BBQ Wing Dust. Mix everything well.

We now want to infuse the steak with all of those flavors. Thinly slice the ribeye against the grain, and place it in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours or, for the best results, allow it to marinate overnight.

The Cook

When your marinated ribeye is ready, take it out of the refrigerator and allow it to reach room temperature for about 30 minutes. It's time to bring the sizzle to the flattop!

Bring the pit up to temp, heat up a generous drizzle of olive oil, and add the marinated ribeye slices. Let them sauté without stirring for 2-3 minutes, allowing a rich caramelized crust to form. Then give them a stir, ensuring an even cook on all sides. Continue cooking for an additional 3-5 minutes, occasionally stirring until the meat is fully cooked, the liquid has reduced, and the sauce has thickened.

While the sliced ribeye is cooking to perfection, toast the tortillas lightly. Set them to the side, then grab a clean bowl and prepare the delightful taco sauce:  combine sour cream, mayonnaise, SPG rub, Sriracha hot sauce, fresh lime juice, and a dash of Korean BBQ Wing Dust. This sauce is a zesty and creamy companion that'll make you cry tears of joy when biting into the steak taco! Place it in the fridge until ready to serve.

The Payoff

Here comes the moment you've been waiting for - assembling the Korean Steak Tacos! Take a warm tortilla and layer it with a generous portion of the sautéed ribeye. Sprinkle on the fresh cilantro, diced onion, and diced tomato. Drizzle on the creamy taco sauce and give it that final touch with a squeeze of zesty lime juice.

Hopefully you've prepared yourself for this - the savory ribeye, the crisp cilantro, the zingy onion, and the creamy sauce all harmonizing together. We can't wait to hear what you think, what you liked about the recipe, or what you did differently.

Catch you on the next recipe!

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