Korean Style Beef Tacos
⅓ cup sugar
5 tablespoons lower-sodium soy sauce
1½ tablespoons chile paste (such as sambal oelek)
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
4 garlic cloves, minced
12 ounces flank steak, sliced against the grain into thin strips
⅛ teaspoon salt
8 (6-inch) corn tortillas
Quick Pickled Cabbage for the top-recipe below
3 tablespoons sliced green onions
1 yellow heirloom tomato, chopped-optional
Quick Pickled Cabbage Recipe:
3 cups chopped Napa (Chinese) cabbage
2 garlic cloves, crushed
½ cup rice vinegar
2 tablespoons lower-sodium soy sauce
1 tablespoon sugar
2 teaspoons chile paste
1 small onion, chopped-optional
Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes (can marinate longer, if so desired).
Preheat grill to medium-high heat.
Prepare Quick Pickled Cabbage Recipe. Place cabbage in a medium bowl with garlic. Bring vinegar, soy sauce, sugar, and chile paste to a boil. Add onion, if you are using one. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes (I refrigerated it, magazine didn’t specify).
Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt (I just grilled the slices without the skewers). Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with green onions and tomato (if using).