Korean Steak Tacos

INGREDIENTS

• 800g flap meat
• 2 tbsp soy
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp oil

Aioli

• 2 egg yolks
• 1 clove garlic - crushed
• 1 tsp lime juice
• 1 tbsp rice vinegar
• 2 tbsp gochujang
• 150ml oil

Other

• 12 tortillas
• Red cabbage
• Coriander
• 2 radish
• 1 carrot
• 1 pear
• 2 tsp rice vinegar
• 1 tsp sugar

METHOD

Steak

1. Mix together soy, gochujang, oil & rice vinegar and pour over steak. Allow to marinate for 30mins – 2 hours
2. Grill the steak on a heated BBQ (220c) for 3 mins per side or until internal temperature is 48-52c for medium rare. Rest on a wire rack for 5-6 minutes before slicing

Aioli

1. Place all ingredients into a bowl (except oil) and whisk to combine
2. Gradually add oil whilst continuously whisking and it will thicken
3. If too thick add a splash of cold water and whisk in

Salad

1. Shred cabbage and set aside until ready to serve
2. Julienne (thinly slice) pear, carrot & radish and combine with rice vinegar & sugar

SERVING

1. Heat tortilla
2. Top with red cabbage, sliced steak, pear mix and a little aioli

TIPS / TRICKS

• The longer you leave the steak to marinate the more flavour it will take on
• ALWAYS rest your meat before slicing – do so on a wire rack to allow air to circulate
• Aioli will keep for 3-4 days if stored in an airtight container in the fridge
• Short on time? Mix kewpie mayo, gochujang and a little lime juice for a quick mayo