Ingredients
For the steak:
- One 2 lb flank steak, trimmed of excess fat
- 1/3 cup chopped fresh cilantro
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 2 cloves crushed garlic
- 1 heaping teaspoon garlic chili paste
- 1/2 teaspoon ground coriander
- juice of 1/2 lime
For the slaw:
- 1/2 head green cabbage, sliced thinly (about 3 cups)
- 1 Asian pear, cut into small matchstick like strips
- juice of 1/2 lime
- 2 tablespoons seasoned rice vinegar
- pinch of kosher salt
- 2 tablespoons chopped fresh cilantro
For the tacos
- corn tortillas
- oil for frying (optional)
- extra lime for serving
Instructions
- To marinate the steak, whisk all the marinade ingredients together and blend well. Place the steak and marinade in either a ziplock bag or container with tight fitting lid. Turn to coat the meat and let marinate for at least 6 hours or up to 1 day.
- When ready to grill the steak, turn the grill to medium-high heat.
- Remove the steak from the marinade (discard extra marinade) and grill about 10-12 minutes in total, turning half way through. Remove meat from grill and let sit for 5-10 minutes before slicing.
- Meanwhile, prepare the slaw by putting all the slaw ingredients into a bowl. Toss to combine and let sit while you fry the tortillas.
- If desired, you can fry the tortillas by heating some vegetable oil in a sauté pan. Make sure you have at least 1/4-1/2 inch of oil in the pan. Hat the oil to medium-high heat. Fry tortillas about 10 seconds per side. Transfer them to a paper towel lined plate.
- Slice the steak against the grain, on a diagonal. Fill tortillas with steak and a small handful of slaw.
- Serve and devour.