Categories: Asian
Ingredients
- 1 lb. flank steak, trimmed
- 2 green onions, thinly sliced
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 1 1/2 tbsp. coconut sugar
- 1 tbsp. Sriracha
- 2 1/2 tsp sesame oil
- 1 lime, juiced
- 1/4 large avocado, peeled and pitted
- 1/3 cup plain yogurt
- 1 garlic clove, minced
- 2 1/2 cups finely shredded red cabbage
- 1 cup shredded carrots
- 8 4-inch corn tortillas, warmed
- 1/2 cup prepared kimchi, roughly chopped
Directions
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Place flank steak in a large Ziploc bag. In a small bowl, combine half of onions, soy sauce, vinegar, sugar, sriracha and oil. Stir until sugar dissolves. Pour marinade over steak and seal bag. Transfer to refrigerator for at least 4 hours or overnight.
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Heat grill to medium. Cook steak over direct heat, turning once, until steak reaches desired doneness. Discard remaining marinade. Place steak on a cutting board and tent loosely with foil. Let steak rest 10 minutes. Thinly slices across the grain.
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While steak is cooking, prepare crema: To a small blender, add lime juice, avocado, yogurt and garlic; blend until combined but still chunky; set aside.
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Layer cabbage and carrots onto tortillas then top with steak, kimchi and avocado crema. Garnish with remaining half of onions.