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.
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