How to Prepare Any-night-of-the-week Korean Skirt Steak Tacos w/ Lemon-Scallion Relish

Hello everybody, it is John, welcome to my recipe page. Today, we're going to prepare a special dish, Recipe of Any-night-of-the-week Korean Skirt Steak Tacos w/ Lemon-Scallion Relish. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Korean Skirt Steak Tacos w/ Lemon-Scallion Relish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Skirt Steak Tacos w/ Lemon-Scallion Relish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Korean Skirt Steak Tacos w/ Lemon-Scallion Relish using 15 ingredients and 11 steps. Here is how you can achieve it.

Makes about 6 tacos

Ingredients and spices that need to be Make ready to make Korean Skirt Steak Tacos w/ Lemon-Scallion Relish:

1. 1 lb skirt steak; trimmed
2. 3/4 C soy sauce
3. 1 T sesame oil
4. 1 t brown sugar
5. 1 t ginger; grated
6. 2 cloves garlic; creamed
7. 1/4 t onion powder
8. 1/4 t garlic powder
9. 1/2 bunch scallions; julienne
10. 1 lemon; zested & juiced
11. 1 yellow onion
12. 1 pinch crushed pepper flakes
13. as needed kosher salt & black pepper
14. as needed vegetable oil
15. as needed chihuahua cheese

Instructions to make Korean Skirt Steak Tacos w/ Lemon-Scallion Relish

1. Whisk together soy sauce, sesame oil, brown sugar, ginger, and garlic. Grate half the onion into the marinade.
2. Marinate skirt steak in an air tight plastic bag overnight, or at least for 2-4 hours.
3. Pat steak dry with paper towels. Season with onion powder, garlic powder, and black pepper. Let steak sit at room temperature for 1 hour.
4. Cut the other half of the onion to a small dice.
5. In a separate bowl, combine scallions, onions, lemon zest, and half the juice of the lemon. Reserve other half of lemon for another use. Add a pinch of salt. Let relish sit to marinate.
6. Season steak with a tiny pinch of salt on each side.
7. Heat oil in a cast iron pan. Sear steak on each side for approximately 3 minutes on each side over medium-high heat, or until desired doneness.
8. Let steak rest, tented with foil for 3-4 minutes.
9. Slice against the grain and serve with chihuahua cheese and scallion relish.
10. Variations; Kimchi, sriracha, sambal oelek, thai bird chiles, dried red chiles, jalapeno, habanero, chives, tamari, ponzu, tamarind, beer, rice wine vinegar, cilantro, coriander, asparagus, basil, black beans, bell peppers, roasted garlic or bell peppers, bok choy, sauteed broccoli rabe, carrots, ramps, leeks, goat cheese, queso fresco, corn, spicy cucumber salad, cabbage, curry, daikon, dill, eggplant, fennel, bitter greens, honey, edamamae, lime, mango, coconut milk, miso, mushrooms,
11. Dried mustard, demi glace, beef stock, caramelized bone marrow, orange, parsley, white pepper, pineapple, rosemary, sage, toasted sesame seeds, squash, sugar, thyme, tomato, peanut oil, rice vinegar, zucchini

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