Steak Tacos with Gochujang Mayonnaise
Steak Tacos with Gochujang Mayonnaise are one of our favorite summer dinners. I start this dinner by cooking some tender skirt steak. Then, I make an easy gochujang mayonnaise and a quick pickled slaw. I fill the tortillas with all of these and add avocado, queso fresco and cilantro. We like this dish for several reasons. First of all, I like that most of this meal can be made ahead of time. I like to make the gochujang mayonnaise and the pickled slaw early in the day. Then, right before dinner, I can quickly cook the steak. Secondly, I like that each family member can add the taco toppings that they like. So, my picky eaters can make tacos with just meat and cheese. And, lastly, we all love the fresh and spicy flavors in this dish.
The Equipment I Used
- A Cast Iron Skillet- I like to sear my steak in a cast iron skillet. But, you could also use a grill pan.
- An Instant Read Thermometer- Use this to test the temperature of your steak.
The Ingredients Needed for Steak Tacos with Gochujang Mayonnaise
- Steak- I always use skirt steak for this dish.
- Queso Fresco- Store any leftover cheese in the freezer for the next time you need it.
- Gochujang- This is a Korean condiment. You can find it in the Asian section of your market. I like the Annie Chun brand.
- Tortillas- I used flour tortillas, but you could also use corn tortillas.
- Mayonnaise- I always use Hellman’s. You’ll need this to make the gochujang mayonnaise.
How I Made the Tacos
- First, I cooked my steak. We like our steak quite well done. So, after I brown it on both sides, I sometimes put it in a 350 degree oven until it’s well cooked.
- While the steak cooks, I make the slaw and gochujang mayonnaise.
- Finally, I let everyone assemble their own tacos.
Steak Tacos with Gochujang Mayonnaise
Tender skirt steak, piled into a flour tortilla with a fresh pickled slaw and gochujang mayonnaise.
Ingredients
For the Steak Tacos:
- ¼ tsp. seasoned salt
- 1 pound skirt steak
- 1 tbsp. vegetable oil
- 8 flour tortillas
- 1 sliced avocado
- ¼ cup cilantro leaves
- ½ cup crumbled queso fresco
- 1 sliced serrano pepper
For the Gochujang Mayonnaise:
- ½ cup mayonnaise
- 1 tsp. gochujang sauce
- ½ tsp. sugar
For the Pickled Slaw:
- ½ cup rice wine vinegar
- 1 tbsp. sugar
- ¼ tsp. kosher salt
- 1 cup thinly sliced green cabbage
- 1 cup thinly slice red and orange peppers
- 1 cup grated carrots
Instructions
For the Steak Tacos:
- Begin by making the steak: Sprinkle the steak on both sides with the seasoned salt and brush it with the oil. Heat a cast iron skillet on high heat and cook the steak on both sides until it reaches 145 degrees when tested with an instant read thermometer. When it's done, slice it thinly.
- While the steak cooks, make the Pickled Slaw and the Gochujang Mayonnaise.
- Toast the tortillas in a cast iron pan until they're browned. Fill each taco with some steak, avocado, queso fresco, serrano pepper, cilantro and top with gochujang mayonnaise and pickled slaw.
For the Gochujang Mayonnaise:
- Mix all the ingredients in a small bowl, and cover and refrigerate until serving time.
For the Pickled Slaw:
- In a large bowl, mix together the vinegar, sugar, and salt.
- Add the vegetables and stir well. Cover and refrigerate until serving time.
Nutrition
Calories: 350kcal
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