Personal Chef Donna Barrow of Your Plate or Mine shares this fabulous Asian-Latin fusion taco inspired by the über-popular food trucks in Los Angeles. Donna nestles the marinated steak in a steamy corn tortilla, then tops it off with a unique slaw of Napa cabbage, golden beets, sautéed leeks and ginger.
- 2 pounds hanger steak (trimmed)
- 1 to 2 tablespoons chili garlic sauce
- 3 tablespoons sugar
- 3 garlic cloves (smashed)
- 1 4-inch piece ginger (roughly chopped)
- 1/2 cup rice vinegar
- 1/2 cup soy sauce (low-sodium)
- 2 to 3 teaspoons toasted sesame seed oil
- 1 cup scallions (chopped, plus extra for garnish)
- 18 to 24 mini corn tortillas
- 1 recipe Golden Beet, Leek & Ginger Slaw
- Garnish: chopped cilantro
- Garnish: sesame seeds
Clean and prepare hanger steak for marinade by removing any sinew and gristle.
Combine next eight ingredients in a large mixing bowl, and whisk together until thoroughly combined. Pour the marinade into a large zip-top plastic bag, reserving ¼ cup for later. Place steak into bag. Seal and refrigerate for at least 30 minutes and up to 24 hours.
When ready to cook, remove steak from plastic bag and discard marinade. Allow steak to come to room temperature before cooking, about 30 minutes.
Heat grill or grill pan to medium-high heat, and spray with non-stick cooking spray. Lay steak on the grill or grill pan, and cook for 3 minutes on each side. Baste steak with reserved marinade and continue to grill, until the sauce thickens and glazes the meat.
Remove steak from heat and allow to rest 5 minutes. Slice against the grain into two-inch strips.
Warm individual tortillas directly over stovetop burner or in microwave between damp paper towels. Keep warm in a tortilla keeper or in a folded cloth towel. Using two tortillas per taco, add 3 to 5 pieces of the steak, and then spoon the Beet, Leek & Ginger Slaw on top. Garnish with fresh cilantro, sesame seeds, and for added heat, chili garlic sauce.