Korean steak tacos with pickled vegetables

Prep 0 h : 10 m
Cook 0 h : 10 m


  • 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.