Steak Banh Mi Tacos
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Vegetable Oil3 tbsps
Light Brown Sugar1 clove
Garlic450 g
Skirt Steak (trimmed)1 cup
Granulated Sugar1 cup
Distilled White Vinegar1 cup
Carrot (shredded)1 cup
Jicama (julienned)1 cup
Mayonnaise1 cup
Cilantro Leaves (fresh)1 cup
Cotija Cheese (crumbled)Directions:
1
In a blender, combine the fish sauce, vegetable oil, brown sugar, garlic, shallot, 2 teaspoons salt, a few grinds of black pepper and 1/4 cup cold water
2
Blend until smooth
3
Place the steak in a 1-gallon resealable plastic bag
4
Pour the marinade into the bag, seal, and toss to coat
5
Refrigerate for at least 2 hours
6
Meanwhile, combine the granulated sugar, vinegar, 1 tablespoon salt and 1 cup cold water in a small saucepot
7
Bring to a boil and then pour the hot pickling liquid over the carrots and jicama
8
Let sit until cooled to room temperature
9
Use at room temperature or refrigerate, covered, for later use
10
Prepare a grill for high heat
11
Remove the steak from the marinade and pat dry
12
Grill the steak for 3 to 4 minutes per side for medium
13
Remove from the grill, let rest for 5 minutes, and then cut into 1/2-inch pieces
14
Warm the tortillas in a dry saute pan or in a 350-degree oven, wrapped in a foil pouch, for 10 minutes (you can also heat them over a gas burner until charred in spots)
15
Spread some of the mayonnaise on one side of each tortilla
16
Top with some steak, cucumbers, chiles and pickled carrots and jicama
17
Sprinkle with cilantro and cotija