Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, korean skirt steak tacos w/ lemon-scallion relish. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Korean Skirt Steak Tacos w/ Lemon-Scallion Relish is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Korean Skirt Steak Tacos w/ Lemon-Scallion Relish is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook korean skirt steak tacos w/ lemon-scallion relish using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Korean Skirt Steak Tacos w/ Lemon-Scallion Relish:
- Get skirt steak; trimmed
- Prepare soy sauce
- Get sesame oil
- Make ready brown sugar
- Prepare ginger; grated
- Take garlic; creamed
- Make ready onion powder
- Make ready garlic powder
- Take scallions; julienne
- Prepare lemon; zested & juiced
- Take yellow onion
- Get crushed pepper flakes
- Prepare kosher salt & black pepper
- Get vegetable oil
- Get 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
So that’s going to wrap it up for this special food korean skirt steak tacos w/ lemon-scallion relish recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
