Korean Steak Tacos

Get ready to create food truck flavors at home! These tacos are a happy marriage of Korean and Mexican flavors, a fusion that’s a beloved food truck favorite in the L.A. area. Our version takes a cue from the Korean specialty bulgogi — thinly sliced marinated steak that takes on a delicious caramelized quality as it sizzles in a hot cast-iron skillet.

Popping the steak in the freezer for 30 minutes makes it easier to slice super-thin. Look for kimchi in the Asian-food aisle or the refrigerated section at the supermarket.

Prep time: 1 hour, 20 minutes (includes marinating time) | Cook time: 10 minutes

Ingredients

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.

Number of servings: 4-8

Per Taco:

Calories: 270  | Total fat: 10 grams | Total carbohydrates: 22 grams | Dietary fiber: 2 grams | Protein: 23 grams