KOREAN INSPIRED WAGYU SKIRT STEAK TACOS WITH KIMCHI SLAW

By: Nathan Michael + Julia Flowers

Ingredients

American Wagyu Skirt Steak

  • 1.5-2 pounds of SRF Wagyu skirt steak (cut into 3 or 4 sections depending on size) Buy Now
  • 3 tablespoon of Korean Gochujang paste
  • 3 tablespoons of unseasoned rice wine vinegar
  • 1 tablespoon of neutral oil
  • 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)

American Wagyu Skirt Steak

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

Kimchi Slaw

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
When ready to serve, slice steak against the grain and serve with warm tortillas topped with the kimchi slaw.