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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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.
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.
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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