Skirt Steak and Kimchi Tacos

Updated: Aug 19, 2019


I'm always trying to figure out ways to reinvent the taco. Since we're big fans of Bulgogi, Korean beef, I decided to make a taco showcasing these flavors. I marinaded the meat in a mixture of soy sauce, mirin, sesame oil, ginger, lots of garlic, and a few other goodies. I then grilled the meat, wrapped it in a grilled flour tortilla and topped it with kimchi. The combination is delicious and so easy to prepare. I know you will love this one!


Ingredients for Skirt Steak Tacos and Kimchi:


Tacos:

3 pounds skirt steak

1 jar Kimchi

flour tortillas

4 scallions, sliced

a handful of cilantro leaves


Marinade:

1/2 cup soy sauce

3 tablespoons brown sugar

3 tablespoons sesame oil

2 tablespoons mirin

2 tablespoons unseasoned rice wine vinegar

2 tablespoons finely chopped ginger

6 cloves garlic, minced


Time-Saving Tips: The marinade can be made a few hours in advance and stored in the refrigerator. The meat needs to marinate for 6-8 hours.


Let's see what we need.


We're ready to cook.



Mix the marinade ingredients. Place the skirt steak in a bowl or large dish with sides and combine well with the marinade. Cover and refrigerate 6-8 hours.


Thirty minutes before grilling take the steaks out of the refrigerator. Shake off the excess marinade and transfer the meat to a medium-high hot grill. Cook until the beef gets grill marks and then flip over. Cook another 5-6 minutes depending on the thickness of the steaks and the desired doneness.


I like to heat and char up the tortillas. It makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove, you can wrap the tortillas in foil and place in the oven. Once the tortillas are ready, the tacos can be assembled.


Slice the meat across the grain and add them to the tortillas along with kimchi, scallions and cilantro leaves.


They're ready! These tacos are so easy to prepare and are incredibly delicious. The grilled marinated skirt steak topped with spicy kimchi is a match made in heaven. This is quick enough for a weeknight dinner and special enough to serve when entertaining. Give them a try, and I know you'll love them.


Enjoy!


Skirt Steak Tacos and Kimchi:

main dish


  • Tacos:

  • 3 pounds skirt steak

  • 1 jar Kimchi

  • flour tortillas

  • 4 scallions, sliced

  • a handful of cilantro leaves


  • Marinade:

  • 1/2 cup soy sauce

  • 3 tablespoons brown sugar

  • 3 tablespoons sesame oil

  • 2 tablespoons mirin

  • 2 tablespoons unseasoned rice wine vinegar

  • 2 tablespoons finely chopped ginger

  • 6 cloves garlic, minced


  • Mix the marinade ingredients. Place the skirt steak in a bowl or large dish with sides and combine well with the marinade. Cover and refrigerate 6-8 hours.

  • Thirty minutes before grilling take the steaks out of the refrigerator. Shake off the excess marinade and transfer the meat to a medium-high hot grill. Cook until the beef gets grill marks and then flip over. Cook another 5-6 minutes depending on the thickness of the steaks and the desired doneness.

  • I like to heat and char up the tortillas. It makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove, you can wrap the tortillas in foil and place in the oven. Once the tortillas are ready, the tacos can be assembled.

  • Slice the meat across the grain and add them to the tortillas along with kimchi, scallions and cilantro leaves.

  • Time-Saving Tips: The marinade can be made a few hours in advance and stored in the refrigerator. The meat needs to marinate for 6-8 hours.

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