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Put an Asian spin on your traditional Mexican dish with these Korean-infused steak tacos topped with chilli cucumbers. Recipe by Curtis Stone.
The ingredient of Korean Style Steak Tacos With Chilli Cucumbers
- 1 3 cup chopped fresh coriander
- 1 4 cup packed dark brown sugar divided
- 1 4 cup soy sauce divided
- 2 tablespoons canola oilu2028
- 1 tablespoon sesame oil
- 2 large garlic cloves finely chopped
- 2 beef scotch fillet steaks 220g each
- 1 continental cucumber 300g very thinly sliced
- 1 long red chilli finely chopped
- 1 spring onion finely chopped
- 1 teaspoon rice wine vinegar or white wine vinegar
- 12 corn tortillas 15cm or 8 flour tortillas 20cm warmed
- 12 leaves red oak lettuce
The Instruction of korean style steak tacos with chilli cucumbers
- in a large baking dish whisk the coriander all but 1 teaspoon of the sugar 2 tablespoons of the soy sauce canola oil sesame oil and garlic reserve 1 4 cup of the mixture in a small bowl for serving place the steaks in the remaining marinade and turn to coat marinate for at least 20 minutes at room temperature turning occasionally cover and refrigerate the reserved marinade prepare a barbecue for medium high heat
- barbecue the steaks for about 6 minutes in total turning once or until nicely charred on both sides and the internal temperature is 54u00b0c for medium rare doneness transfer the steaks to a carving board and let rest for 5 minutes
- meanwhile in a medium bowl using your hands mix the cucumber chilli spring onion vinegar remaining 1 tablespoon of soy sauce and remaining 1 teaspoon of sugar
- to serve thinly slice the steaks against the grain top each tortilla with a lettuce leaf a few steak slices and the cucumber salad drizzle with some of the reserved marinade
Nutritions of Korean Style Steak Tacos With Chilli Cucumbers
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