KOREAN STEAK TACOS:
1 pound top sirloin, trimmed
1/4 cup low-sodium soy sauce
2 tablespoons dark sesame oil
1 tablespoon brown sugar
1 tablespoon mirin OR sherry
1 teaspoon freshly ground black pepper
1 teaspoon grated peeled ginger
1 garlic clove, grated
1 kiwifruit, peeled and pureed
1/2 cup crema Mexicana
1/4 cup finely chopped kimchi*– look for it in the Asian-food aisle or*refrigerated section at the supermarket
1 package La Tortilla Factory Handmade Style Tortillas, Yellow or White Corn
1/2 cup bottled peach or mango salsa or our Grilled Pineapple-Mango Salsa
Thinly sliced green onion
Cilantro leaves, for garnish
1 lime, cut into 8 wedges
DIRECTIONS
Freeze beef 30 minutes or until firm but not frozen – this will make it easier to slice super-thin. Whisk together soy sauce, sesame oil, sugar, mirin, pepper, ginger, garlic and kiwifruit.
Remove beef from freezer. With a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Add beef to marinade, tossing to coat. Cover and refrigerate 1 hour, stirring occasionally.
Combine crema Mexicana and kimchi; chill.
Heat a cast-iron skillet over high heat. Remove beef from marinade, discarding marinade. Working in batches so you don’t crowd the pan, add beef to pan. Cook 1 minute on each side or until desired degree of doneness. Remove beef from pan; keep warm.
Warm tortillas on a hot griddle or directly over a gas flame, flipping as they begin to bubble. Transfer tortillas to a work surface and top evenly with beef. Drizzle evenly with kimchi crema. Top with salsa, green onion and cilantro. Serve with lime wedges.
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