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Korean Skirt Steak Tacos w/ Lemon-Scallion Relish
Korean Skirt Steak Tacos w/ Lemon-Scallion Relish

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We hope you got insight from reading it, now let’s go back to korean skirt steak tacos w/ lemon-scallion relish recipe. You can have korean skirt steak tacos w/ lemon-scallion relish using 15 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Korean Skirt Steak Tacos w/ Lemon-Scallion Relish:
  1. Use skirt steak; trimmed
  2. Provide soy sauce
  3. Get sesame oil
  4. Provide brown sugar
  5. Provide ginger; grated
  6. Provide garlic; creamed
  7. Get onion powder
  8. Use garlic powder
  9. Get scallions; julienne
  10. Get lemon; zested & juiced
  11. Take yellow onion
  12. Prepare crushed pepper flakes
  13. Get kosher salt & black pepper
  14. You need vegetable oil
  15. Get chihuahua cheese
Instructions to make Korean Skirt Steak Tacos w/ Lemon-Scallion Relish:
  1. Whisk together soy sauce, sesame oil, brown sugar, ginger, and garlic. Grate half the onion into the marinade.
  2. Marinate skirt steak in an air tight plastic bag overnight, or at least for 2-4 hours.
  3. Pat steak dry with paper towels. Season with onion powder, garlic powder, and black pepper. Let steak sit at room temperature for 1 hour.
  4. Cut the other half of the onion to a small dice.
  5. 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.
  6. Season steak with a tiny pinch of salt on each side.
  7. 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.
  8. Let steak rest, tented with foil for 3-4 minutes.
  9. Slice against the grain and serve with chihuahua cheese and scallion relish.
  10. 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,
  11. 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

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