Bulgogi Steak and Corn Tacos
Tender skirt steak marinated in sesame oil, sugar and soy sauce, piled into a flour tortilla with cheesy, spicy grilled corn.
Ingredients
For the Bulgogi Steak:
- 3 tbsp. low salt soy sauce
- 2 tbsp. sesame oil
- 2 tbsp. dark brown sugar
- 1 tbsp. honey
- 1 tbsp. sesame seeds
- ¼ tsp. crushed red pepper flakes
- 1 pound skirt steak, very thinly sliced
- 2 tbsp. vegetable oil
For the Spicy Cheese Corn:
- 3 ears corn on the cob
- 2 tbsp. unsalted butter
- ⅓ cup mayonnaise
- ½ tsp. sugar
- 1 tsp. gochujang sauce
- 2 tbsp. minced cilantro
- 2 tbsp. cotija cheese
- ¼ tsp. chili powder
To Assemble the Tacos:
- 8 flour tortillas
- 2 tbsp. cotija cheese
- 2 tbsp. minced cilantro
Instructions
For the Bulgogi Steak:
- Begin by marinating the steak: In a bowl, mix together all the Bulgogi Steak ingredients. Cover the bowl and refrigerate for thirty minutes to two hours.
- In a cast iron skillet on high heat, add the oil. Cook the steak in five batches until it's cooked to rare or medium rare. Add more oil, if needed.
For the Spicy Cheese Corn:
- Steam the corn on a plate, covered with a paper towel, in the microwave, for six minutes. Heat a grill pan on high heat. Butter the corn and grill the corn until charred. Remove the corn kernels from the ears.
- Mix the corn with the rest of the ingredients.
To Assemble the Tacos:
- Toast the tortillas in a cast iron pan until they're browned. Fill with Bulgogi steak, and top with the Spicy Cheese Corn.
- Sprinkle on the cheese and cilantro
Nutrition
Calories: 450kcal
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