This recipe originally called for short ribs sliced thin but I couldn't find those in my local grocery store. I thought this came out tasty but I found myself craving a Mexican taco lol.
Ingredients:Marinade:
1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup dark brown sugar
1 tbs. sesame oil
4 cloves garlic
3 scallions, charred on the grill
2 tsp. peeled and grated fresh ginger
Skirt Steak
Cabbage, sliced thin
Tortilla
Avocados, sliced
Pico de Gallo
Directions:
1. Combine ingredients for marinade and stir well. Reserve 3 tbs. for dressing your cabbage later. Marinate skirt steak in a plastic bag for at least 2 hours and up to overnight.
2. When ready to eat remove the steak from the fridge and preheat the grill to medium high. Grill steak for 3-4 minutes on each side until you see some char. Remove steak to a cutting board and allow to rest.
3. Slice your cabbage very thin and toss with reserved marinade. Allow to sit and absorb flavor while you slice steak across the grain into 1/4-1/2 inch wide strips.
4. Warm tortillas in the microwave or over a flame. Add some sliced steak, cabbage slaw, and top with avocado. Serve warm!
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