Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, korean skirt steak tacos w/ lemon-scallion relish. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Korean Skirt Steak Tacos w/ Lemon-Scallion Relish is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Korean Skirt Steak Tacos w/ Lemon-Scallion Relish is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook korean skirt steak tacos w/ lemon-scallion relish using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Korean Skirt Steak Tacos w/ Lemon-Scallion Relish:
- Get 1 lb skirt steak; trimmed
- Make ready 3/4 C soy sauce
- Prepare 1 T sesame oil
- Prepare 1 t brown sugar
- Take 1 t ginger; grated
- Make ready 2 cloves garlic; creamed
- Get 1/4 t onion powder
- Prepare 1/4 t garlic powder
- Prepare 1/2 bunch scallions; julienne
- Prepare 1 lemon; zested & juiced
- Make ready 1 yellow onion
- Prepare 1 pinch crushed pepper flakes
- Get as needed kosher salt & black pepper
- Make ready as needed vegetable oil
- Make ready as needed chihuahua cheese
Steps to make Korean Skirt Steak Tacos w/ Lemon-Scallion Relish:
- Whisk together soy sauce, sesame oil, brown sugar, ginger, and garlic. Grate half the onion into the marinade.
- Marinate skirt steak in an air tight plastic bag overnight, or at least for 2-4 hours.
- Pat steak dry with paper towels. Season with onion powder, garlic powder, and black pepper. Let steak sit at room temperature for 1 hour.
- Cut the other half of the onion to a small dice.
- In a separate bowl, combine scallions, onions, lemon zest, and half the juice of the lemon. Reserve other half of lemon for another use. Add a pinch of salt. Let relish sit to marinate.
- Season steak with a tiny pinch of salt on each side.
- Heat oil in a cast iron pan. Sear steak on each side for approximately 3 minutes on each side over medium-high heat, or until desired doneness.
- Let steak rest, tented with foil for 3-4 minutes.
- Slice against the grain and serve with chihuahua cheese and scallion relish.
- Variations; Kimchi, sriracha, sambal oelek, thai bird chiles, dried red chiles, jalapeno, habanero, chives, tamari, ponzu, tamarind, beer, rice wine vinegar, cilantro, coriander, asparagus, basil, black beans, bell peppers, roasted garlic or bell peppers, bok choy, sauteed broccoli rabe, carrots, ramps, leeks, goat cheese, queso fresco, corn, spicy cucumber salad, cabbage, curry, daikon, dill, eggplant, fennel, bitter greens, honey, edamamae, lime, mango, coconut milk, miso, mushrooms,
- Dried mustard, demi glace, beef stock, caramelized bone marrow, orange, parsley, white pepper, pineapple, rosemary, sage, toasted sesame seeds, squash, sugar, thyme, tomato, peanut oil, rice vinegar, zucchini
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