Korean Flank Steak Tacos with Asian Pear Slaw


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


  1. 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.
  2. When ready to grill the steak, turn the grill to medium-high heat.
  3. 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.
  4. Meanwhile, prepare the slaw by putting all the slaw ingredients into a bowl. Toss to combine and let sit while you fry the tortillas.
  5. 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.
  6. Slice the steak against the grain, on a diagonal. Fill tortillas with steak and a small handful of slaw.
  7. Serve and devour.