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Korean-style steak tacos with chilli cucumbers
Korean-style steak tacos with chilli cucumbers
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Prep Time:
30 minutes
Cook Time:
6 minutes
Total Time:
36 minutes
Try Korean-inspired steak tacos with spicy cucumber topping for a new twist on Mexican cuisine. Created by renowned chef Curtis Stone.
Ingredients:
  • 82.50 ml chopped fresh coriander
  • 45.00 gm packed dark brown sugar, divided
  • 65.63 gm soy sauce, divided
  • 36.80 gm canola oil
  • 20.00 ml sesame oil
  • 2 large garlic cloves, finely chopped
  • 2 beef scotch fillet steaks (220g each)
  • 300g cucumber
  • 1 long red chilli, finely chopped
  • 1 spring onion, finely chopped
  • 1 tsp rice wine vinegar or white wine vinegar
  • 12 corn tortillas (15cm) or 8 flour tortillas (20cm), warmed
  • 12 leaves red oak lettuce
Instructions:
  • Whisk together coriander, all but 1 teaspoon of sugar, 2 tablespoons of soy sauce, canola oil, sesame oil, and garlic in a large baking dish. Set aside 1/4 cup of the mixture in a small bowl for serving. Add the steaks to the remaining marinade, ensuring they are coated. Marinate at room temperature for at least 20 minutes, turning occasionally. Refrigerate the reserved marinade. Preheat a barbecue to medium-high heat.
  • Grill the steaks for approximately 6 minutes, flipping once, until they have a beautiful char on both sides and reach an internal temperature of 54°C for a medium-rare finish. Allow the steaks to rest on a cutting board for 5 minutes before serving.
  • Combine cucumber, chilli, spring onion, vinegar, 1 tbsp soy sauce, and 1 tsp sugar in a medium bowl, mixing by hand.
  • Thinly slice the steaks against the grain. Arrange steak slices on tortillas with lettuce, cucumber salad, and drizzle with reserved marinade before serving.

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