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Marrying flavors from different background is my favorite thing to do in cooking. I think it’s a brilliant thing to do !! That’s one of the reasons why I adore Jamie Oliver so much. I think he’s one of the masters when it comes to fusing flavors and ingredients. I’ve tried many of his recipes in the past and they were the best I’ve ever tasted. This spicy surf and turf taco with kimchi isn’t from Jamie Oliver’s. But I truly am inspired by him 🙂
Honestly, this taco was made with just a skirt steak in mind (the “turf”). But after I made the sweet and spicy lemongrass shrimp again, I knew I gotta put these babes on the taco!! they gotta be my “surf” on that taco!! My husband thought this spicy surf and turf tacos were one of the best he had ever eaten. He said there was spicy, sweet, tangy, salty and lightly bitter (from arugula) in taste in that one taco and they were the best combination ever. I love everything about this taco and I’m usually not a taco person. I really am not! But this has changed my mind. I failed making this once though. I forgot to slice the skirt steak against the grain and my poor father in law could hardly even chew the steak (and he has dentures). No, it’s not even funny and I was kicking myself that night. But, the second time I made this, I put a HUGE mental note inside my head to remember to slice it AGAINST the grain and no more drama !! only happy tummies and a husband who thought that his wife was the best cook ever !!
Spicy surf and turf taco with kimchi(about 8 6-inch tacos)
Ingredients
- 3 Tbsp brown sugar
- 1 Tbsp soy sauce
- 3 cloves garlic peeled and finely minced
- 1 lb skirt steak cut into three large pieces
- ⅓ cup mayonnaise
- 2 tsp or more of Sriracha sauce
- 6 stalks green onion cut into 3-inch pieces
- 1 Tbsp of sesame oil
- 1 Tbsp cooking oil
- 4 cups of arugula
- 1 cup store-bought kimchi roughly chopped
- Sweet and spicy lemongrass shrimp recipe link above
Instructions
- Mix brown sugar, soy sauce and garlic in a large seal-able plastic bag. Place the skirt steak inside the bag. Push all the air out and seal the bag. Mix around to make sure the steak is coated with the marinade. Let them marinade at room temperature for about 20 minutes
- Mix the mayonnaise and sriracha sauce together in a medium bowl and set aside
- Meanwhile preheat the grill pan on high heat. Mix the green onion pieces with the sesame oil and then place them on the grill pan and grill for about 3 minutes or so. Lightly charred but not burned. Remove from the grill. Bring the grill pan back to heat. Brush 1 Tbsp of cooking oil on a pan and then place the marinated skirt steak on the pan and grill for about 3 minutes on each side for medium rare. Feel free to grill longer if you prefer it well-done. Remove the skirt steak from the pan and pour the juices from cooking the meat too. Let them rest for 5 minutes
- When ready to slice the meat, place them on chopping board and slice AGAINST THE GRAIN (I've mistakenly sliced them along the grain and the meat was so chewy, I could hardly chew on them)
Assembling:
- Place the tortilla wrap on a non-stick skillet and let it heat up for about 30 second on each side. Remove from the heat and spread about 1 Tbsp of the mayonnaise mixture on the tortilla wrap. Place some of the arugula, kimchi, grilled green onion on the tortilla and then top with some of the sliced skirt steak and <a href="http://whattocooktoday.com/sweet-and-spicy-lemongrass-shrimp.html" data-mce-href="http://whattocooktoday.com/sweet-and-spicy-lemongrass-shrimp.html">sweet and spicy lemongrass shrimp</a>. Fold the tortilla wrap in half and serve
Please pardon me for forgetting to put the “surf” for photograph!! Doh!!!!
PIN IT!
