Korean-Style Steak Taco's

It was a gorgeous day, perfect time to grill. The June magazines have tons of grilling recipes so I started to flip through the piles of magazines I have just waiting to be read and found plenty of recipes I put on the list to try. Tonight grilled steak taco's won out. They always do.

 

Flipping through Cooking Light I saw Korean Steak Taco's. The recipe was extremely similar to the Korean Steak Taco's I made a few months ago. The taco's had looked fantastic when I saw them on the blog, For the Love of Cooking. So I made Pam's version, which was excellent. This time we tried the Cooking Light version, very similar. Also a winner, this one had a bit more heat!

Made it with a flat iron steak, like a London broil. We love this cut of meat, and it worked well with the taco's. The Griller has finally gotten the hang of it, perfectly grilled, perfectly cooked. Rare in the middle for us, and overcooked at the ends for Miss Picky.

 

Everyone's happy! Even Grandma, she didn't bother to use extra chili sauce. But she's finally getting used to the heat!

  

Korean-Style Steak Taco's
adapted by There's Always Thyme to Cook

Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/
Printable Recipe

1/4 cup sugar
6 tablespoons lower-sodium soy sauce
2-3 tablespoons Sriracha, or any Asian chili sauce or paste
juice of 1 fresh lime
2 tablespoons dark sesame oil
3 garlic cloves, minced
1 flat iron steak, sliced against the grain into thin strips

salt and pepper, to taste

8 (6-inch) whole wheat tortillas
Quick Pickled Cabbage
3 tablespoons sliced green onions

avocado, sliced

lime wedges, for garnish

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for about an hour, turning after 30 minutes.

Preheat grill to medium-high heat.

Remove steak from marinade, and discard marinade. Grill steak until desired degree of doneness. Remove from grill and let stand for a minute or so. Slice thinly, against the grain. 

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; add some sliced avocado's, sprinkle with onions. Serve with a squeeze of lime and top with some Sriracha sauce.

Quick Pickled Cabbage 
adapted by There's Always Thyme to Cook

Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/

2 cups broccoli slaw

2 cups green cabbage, shredded
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons lower-sodium soy sauce
2 tablespoons simple syrup (or 1 tablespoon sugar mixed with one tablespoon of water)
2-3 teaspoons Sriracha Chili Sauce

lime wedges, to squeeze a little over the slaw when you serve

Place cabbage and broccoli in a medium bowl. In a microwave safe bowl, mix together the vinegar, soy sauce, simple syrup, garlic and chile sauce. Microwave for 1 minute, stir again and microwave for another 30 seconds. Pour warm vinegar mixture over the slaw mix; toss. Let stand at least 30 minutes. 

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Wordless Wednesday: Grilled and Marinated!

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Crispy Potatoes

Crispy Potatoes. These were so good, the top was like potato chips while the inside was like a mashed potato. Distraction worked for me in this instance, forgetting about them in the oven the top got really crispy. They are sort of like the Muffin Tin Potato Gratins I made a while back that were also a big hit and everyone loved those as well. Both recipes by Martha Stewart Everyday Food.

 

Crispy Potatoes
adapted by There's Always Thyme to Cook

Source: Everyday Food, December 2009
Printable Recipe

2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
5 large russet potatoes, peeled and sliced very thinly with a mandoline or a knife
2 large shallots, thickly sliced
salt and pepper, to taste
1 teaspoon red-pepper flakes, more or less (optional)
1 teaspoon dried thyme

Preheat oven to 375 degrees. 

In a small bowl, combine the butter and oil. Brush bottom of a 9-inch round or oval baking dish with some of the butter mixture.

Arrange the potato slices together vertically in the dish. Wedge shallots in between some of the slices. Sprinkle with salt, pepper, thyme and the red-pepper flakes (if using); brush with the rest of the butter mixture. Bake 1 1/2-2 hours, until potatoes are cooked through with a crisp, browned top.

Note:
The thinner you slice the potatoes, the crispier they'll become in the oven. 

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Joining 

 Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.