Korean-Style Beef Tacos

This recipe calls for bavette steak, which you will often find in the case at Sutter's. If it's not available you can substitute any grill-ready beef cut like flank, culotte, or skirt. If Terry and Susan have it, ask for the pork "secreto"—it would also play well with this marinade. Tofu or tempeh also make good marinade partners.

You can replace the lower-sodium soy sauce with traditional soy sauce or tamari but use half as much as the recipe calls for.

1/3 cup sugar

5 tablespoons lower-sodium soy sauce

1 1/2 tablespoons gochujang (Korean chile paste)

1 tablespoon fresh lime juice

1 tablespoon dark sesame oil

4 garlic cloves, minced

12 ounces bavette steak, sliced against the grain into thin strips

1/8 teaspoon salt

Cooking spray

8 (6-inch) corn tortillas

Quick pickled cabbage

3 tablespoons sliced scallions

Chopped cilantro, for garnish

8 lime wedges

Combine the first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes.

 

Preheat grill to medium-high heat.

Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt. 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.

Divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with scallions. Serve with lime wedges.

Recipe adapted from Cooking Light Global Kitchen by David Joachim.

Makes 8 tacos.