KOREAN BEEF TACOS

Korean Beef Tacos image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons soy sauce
2 tablespoons plus 2 teaspoons toasted sesame oil
1 tablespoon packed light brown sugar
3 cloves garlic, finely chopped
1 1-pound skirt steak, cut crosswise into thirds
Vegetable oil, for the grill pan
1 bunch scallions
1/3 cup mayonnaise
2 teaspoons gochujang (Korean chile paste) or Sriracha, plus more to taste
1 cup kimchi, cut into strips
1 firm pear, finely chopped
12 6-inch corn tortillas
2 cups mixed Asian greens (2 ounces) or other lettuce

Steps:

Whisk the soy sauce, 1 tablespoon sesame oil, the brown sugar and garlic in a shallow dish. Add the steak and turn to coat. Let marinate at room temperature, 20 minutes.
Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the steak from the marinade (do not pat dry) and grill 2 to 3 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
Meanwhile, toss the scallions with 2 teaspoons sesame oil. Grill, turning, until charred, about 4 minutes; transfer to the cutting board and cut into 1-inch pieces. Slice the steak against the grain; toss with any collected juices.
Whisk the mayonnaise and gochujang in a small bowl. Toss the kimchi, pear and the remaining 1 tablespoon sesame oil in another bowl. Lightly char the tortillas over a gas burner, about 20 seconds per side (or microwave as the label directs). Serve the steak and scallions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture.