Name: Steak Tacos with Kimchi and Gochujang Mayonnaise
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 3 tablespoons soy sauce; 2 tablespoons plus 2 teaspoons toasted sesame oil; 1 tablespoon packed light brown sugar; 3 cloves garlic, finely chopped; 1 1-pound skirt steak, cut crosswise into thirds; Vegetable oil, for the grill pan; 1 bunch scallions; 1/3 cup mayonnaise; 2 teaspoons gochujang (Korean red chile paste) or Sriracha, plus more to taste; 1 cup kimchi, cut into strips; 1 firm pear, finely chopped; 12 6-inch corn tortillas; 2 cups mixed Asian greens (2 ounces) or other lettuce

Directions

Whisk the soy sauce, 1 tablespoon sesame oil, the brown sugar and garlic in a shallow dish. Add the steak and turn to coat. Let marinate at room temperature, 20 minutes.
Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the steak from the marinade (do not pat dry) and grill 2 to 3 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
Meanwhile, toss the scallions with 2 teaspoons sesame oil. Grill, turning, until charred, about 4 minutes; transfer to the cutting board and cut into 1-inch pieces. Slice the steak against the grain; toss with any collected juices.
Whisk the mayonnaise and gochujang in a small bowl. Toss the kimchi, pear and the remaining 1 tablespoon sesame oil in another bowl. Lightly char the tortillas over a gas burner, about 20 seconds per side (or microwave as the label directs). Serve the steak and scallions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture.

Photograph by Justin Walker

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine