• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Curtis Stone's Korean Steak Tacos

Recipe sourced from Curtis Stone What’s For Dinner

"Koreans celebrate the first one hundred days of life, so for my son Hudson’s hundredth-day party, we had a bash with lots of Korean food. The next day, with my taste buds toned and thinking of the great Korean tacos I’ve devoured at food trucks in Los Angeles, I created this version. The marinade is to die for. I guarantee you’ll want to try it with Korean-style short ribs, pork tenderloin and grilled chicken."


Ingredients

Steak

½ cup finely chopped fresh coriander
¼ cup packed dark brown sugar
3 tablespoons canola oil
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 large garlic cloves, minced
1 medium red chilli, seeded and finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1kg skirt or rump steak (about 4cm thick), fat trimmed


Tacos

½ head wombok cabbage, halved lengthwise and shredded crosswise (about 3 cups)
1 large carrot, cut into 5cm-long matchstick-size strips
8 spring onions (white and green parts), thinly sliced on a sharp diagonal
½ cup lightly packed fresh coriander
Twelve 15cm corn tortillas


Gaucamole

3 firm but ripe Hass avocados, halved, pitted, peeled, and cut into 1cm pieces
3 tablespoons finely chopped fresh coriander
2 tablespoons fresh lime juice
½ medium red chilli, seeded and finely chopped
1 garlic clove, finely chopped
¼ teaspoon ground cumin
Sea salt


Method

To marinate the steak: In a large baking dish, whisk the coriander, brown sugar, canola oil, soy sauce, sesame oil, garlic, chilli, black pepper, and ground coriander to blend well. Reserve ¼ cup of the mixture in a small bowl for serving.

Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.

Prepare an outdoor grill for medium-high cooking over direct heat.

Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare.

Transfer the steak to a cutting board and let stand for 5 to 10 minutes.

Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, spring onions and coriander together.

Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.

To serve: Cut the steak across the grain into 1cm-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

Serve with a glass of Pfeiffer Carlyle Shiraz.

 

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