Korean Flank Steak Tacos with Asian Pear Slaw

By vealam

Ingredients

• For the steak:
• 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
• For the slaw:
• 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
• For the tacos:
• corn tortillas
• oil for frying (optional)
• extra lime for serving

Details

Adapted from mountainmamacooks.com

Preparation

Step 1

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.