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Korean Inspired Wagyu Skirt Steak Tacos with Kimchi Slaw

Nathan Michael & Julia Flowers
Servings

4

Prep Time

24 hours

Cook Time

30 minutes

Indulge in these Korean-inspired Wagyu skirt steak tacos topped with zesty kimchi slaw, created by Nathan Michael and Julia Flowers. Grilled to perfection, they combine rich flavors and vibrant textures for a deliciously unique twist on taco night.
Wagyu Skirt Steak Tacos with Kimchi Slaw

Ingredients

    Skirt Steak

    • 1 American Wagyu Black® Skirt Steak
    • 3 tablespoon of Korean Gochujang paste
    • 3 tablespoons of unseasoned rice wine vinegar
    • 1 teaspoon of kosher salt

    Kimchi Slaw

    • 3 cups of chopped napa cabbage
    • 1/2 cup of kimchi
    • 2 scallions, sliced
    • 2 tablespoons of cilantro, chopped
    • 1 tablespoon of toasted sesame oil
    • juice of 1 lime
    • 1 teaspoons of kosher salt
    • Tortillas, for serving

    Directions

      Skirt Steak

      1. Mix Gochujang paste, rice wine vinegar, oil and salt. In a large bowl or zip lock bag add the cut skirt steak and marinade. Let marinade overnight or a minimum of 30 minutes.
      2. Meanwhile prepare slaw.
      3. Before cooking make sure the steak has been resting on the counter for 30 minutes to bring up to temperature.
      4. Preheat a large grill pan or skillet over medium high heat. Sear steak 3 to 4 minutes per side and set aside for 5 to 10 minutes to rest before slicing.

      Kimchi Slaw

      1. To a large bowl combine chopped Napa cabbage, kimchi, scallions, radish, cilantro, sesame oil, lime juice and salt. Can be made an hour ahead. Keep chilled until ready to serve.
      2. When ready to serve, slice steak against the grain and serve with warm tortillas topped with the kimchi slaw.