Korean steak tacos with pickled vegetables
2x50g grass-fed beef porterhouse steaks
4cm piece fresh ginger, grated
2 cloves garlic, crushed
2 tbsp light soy sauce
½ tsp chilli flakes
1 carrot, unpeeled, thinly sliced
1 Lebanese cucumber, thinly sliced
1 small red onion, thinly sliced
1 clove garlic, extra, sliced
2 tbsp rice vinegar
1 tsp caster sugar
1 tbsp vegetable oil
4 tbsp sweet chilli sauce
2 tsp sesame seeds, toasted
½ cup loosely packed fresh coriander
In a large bowl, combine steaks, ginger, garlic, sauce and chilli flakes. Cover; stand 15 mins.
Meanwhile combine carrot, cucumber, onion, extra garlic, vinegar and sugar in a large bowl. Cover; stand for 15 mins.
Brush steaks on both sides with oil. Cook on heated grill plate (or barbecue) over high heat, 2 mins each side for medium-rare, or until cooked as desired. Remove from heat; cover with foil, rest 5 mins.
Place tortillas on heated grill plate 30 seconds each side or until charred lightly.
Cut steak into thin slices. Top each tortilla with a few small lettuce leaves, sliced steak and pickled vegetables. Drizzle with chilli sauce. Top with sesame seeds and coriander.
Tip: If tortillas are hard to separate, microwave in the opened bag (remove silica pack first) 30 seconds.