Monday, November 22, 2010

Tacos with Korean Flavors

The third of three recipe contests that I entered (and did not win) this past September involved creating a family supper that could be prepared in 30 minutes or less, not including marinating time, using one Newman's Own pasta sauce, salsa, or salad dressing product. I chose to make a Korean-style taco with low fat Sesame Ginger Dressing.

Yes, I said "Korean taco." Apparently this SoCal treat is making its way East, according to the NY Times, and honestly, I don't see any problems with putting Asian flavors in a tortilla. Why the hell not? And I'm here to say that they taste terrific, even if one uses bottled salad dressing as a marinade. <g>

I included directions for soft corn tortillas, but you can use flour if you prefer.

Tacos with Korean Flavors

1.5 lb flank steak
1 large clove of garlic, crushed
1 cup Newman's Own Lighten Up Low Fat Sesame Ginger Dressing
½ cup Newman's Own Lighten Up Low Fat Sesame Ginger Dressing

Cabbage salad:
2 cups shredded cabbage
1 Tablespoon rice wine vinegar
1 teaspoon sugar
1 Tablespoon lime juice
½ teaspoon Korean red pepper flakes or 1/8 teaspoon cayenne (optional)
Salt to taste

Sesame Drizzle:
2 tablespoons mayonnaise
3 tablespoons Newman's Own Lighten Up Low Fat Sesame Ginger Dressing
1 teaspoon toasted sesame oil

12 Taco-sized soft corn tortillas
Shredded cheese – cheddar, taco blend, mozzarella are all good

Place meat, garlic, and 1 cup of dressing into a gallon-sized resealable plastic bag and marinate overnight until ready to use.

Preheat broiler. Place flank steak on a foil covered, rimmed sheet pan. Cook 3" away from heat source for about 4 minutes per side for medium-rare. Remove steak to a cutting board and allow to rest for about 10 minutes. Place any juices that came out of the steak while cooking into a large bowl.

While meat is cooking, prepare Cabbage Salad and Sesame Drizzle.

Cabbage salad:
Place cabbage in a large bowl. In a small bowl, combine rice wine vinegar, sugar, lime juice and pepper flakes. Pour over cabbage. Toss and set aside.

Sesame Drizzle:
Combine mayonnaise, salad dressing, and sesame oil in a small bowl. The consistency should be drizzle-able. If not, thin it with a bit more dressing.

After meat has rested, cut it on the diagonal into thin slices. Place sliced meat into bowl of cooking juices; add remaining 1/2 cup of dressing.

To serve:

Toast tortillas by using tongs to place them directly over a gas flame for about 30 seconds per side until toasty-smelling and flexible. As they are toasted, stack them on a plate and keep warm with a piece of aluminum foil. It’s best to toast only 4 or so at a time so they don’t get hard.

On each tortilla, place a tablespoonful or so of cabbage, 2 or 3 strips of meat, a sprinkling of cheese. Drizzle on a teaspoonful of sesame sauce. Feel free to add any other of your favorite taco accompaniments - guacamole, salsa, sour cream.

Makes 12 tacos.

1 comment:

Nanc Twop said...

I've never had a Korean Taco, but now you've made me want one.

And Happy Belated B-day too. :)