Name: Korean Steak Tacos
Yield: Serves 6
Ingredients: 1/2 cup finely chopped fresh cilantro; 1/4 cup packed dark brown sugar; 3 tablespoons canola oil; 3 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 2 large garlic cloves, minced; 1 jalapeño pepper, seeded and finely chopped; 1 teaspoon freshly ground black pepper; 1 teaspoon ground coriander; One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed; 1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups); 1 large carrot, cut into 2-inch-long matchstick-size strips; 8 scallions (white and green parts), thinly sliced on a sharp diagonal; 1/2 cup lightly packed fresh cilantro sprigs; Twelve 6-inch corn tortillas; Guacamole for Lindsay

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Korean Steak TacosQuentin Bacon

Koreans celebrate the first one hundred days of life, so for my son, Hudson's, hundredth-day party, we had a bash with lots of Korean food. The next day, with my taste buds toned and thinking of the great Korean tacos I've devoured at food trucks in Los Angeles, I created this version. The marinade for the steak is to die for. I guarantee you'll want to try it with Korean-style short ribs, pork tenderloin, and grilled chicken.

A little planning and prep a day ahead is a great way to save time on hurried weeknights. This steak gets even better with an overnight marinade, so you could marinate it on Monday, and it's ready to grill on Tuesday night. If you're doing it all on the same night, use the marinating time to multitask—prep your vegetables and whip up the guacamole. You'll be surprised how quickly it comes together.

Recipe notes

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