You’ll love the zesty taste of these steak tacos made with Block & Blade marinated Kalbi flank steak found at your Market Meat & Seafood Department. Grill the steak to an internal temperature of 125°, then let rest for five minutes before slicing. Onto heated corn tortillas, layer gochujang, steak slices and kimchi. Top with sliced cabbage, cilantro and a squeeze of fresh lime. Easy and delicious!
Serves 4
Ingredients
1½ lb Block & Blade Kalbi marinated flank steak
12 corn tortillas
¼ c gochujang
1 c kimchi
¼ c cilantro, leaves only
Shredded cabbage, red and green
2 limes, wedged
Steps
Cook flank steak to medium rare, grilling each side approx. 4-5 min, to 125° internal, or as desired. Let rest 5 min before slicing thinly. Heat tortillas in lightly oiled hot skillet, 10 sec per side. Add some gochujang to each tortilla along center, topping with a few slices of flank steak, some kimchi, and finishing with a sprinkle of cilantro, cabbage and a squeeze of lime. Serve immediately.
