Prep = 15min
Cook = 12mins (6 cooking & 6 resting)
Serves 4ppl
INGREDIENTS
- 800g flap meat
- 2 tbsp soy
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp oil
Aioli
- 2 egg yolks
- 1 clove garlic - crushed
- 1 tsp lime juice
- 1 tbsp rice vinegar
- 2 tbsp gochujang
- 150ml oil
Other
- 12 tortillas
- Red cabbage
- Coriander
- 2 radish
- 1 carrot
- 1 pear
- 2 tsp rice vinegar
- 1 tsp sugar
METHOD
Steak
- Mix together soy, gochujang, oil & rice vinegar and pour over steak. Allow to marinate for 30mins – 2 hours
- Grill the steak on a heated BBQ (220c) for 3 mins per side or until internal temperature is 48-52c for medium rare. Rest on a wire rack for 5-6 minutes before slicing
Aioli
- Place all ingredients into a bowl (except oil) and whisk to combine
- Gradually add oil whilst continuously whisking and it will thicken
- If too thick add a splash of cold water and whisk in
Salad
- Shred cabbage and set aside until ready to serve
- Julienne (thinly slice) pear, carrot & radish and combine with rice vinegar & sugar
SERVING
- Heat tortilla
- Top with red cabbage, sliced steak, pear mix and a little aioli
TIPS / TRICKS
- The longer you leave the steak to marinate the more flavour it will take on
- ALWAYS rest your meat before slicing – do so on a wire rack to allow air to circulate
- Aioli will keep for 3-4 days if stored in an airtight container in the fridge
- Short on time? Mix kewpie mayo, gochujang and a little lime juice for a quick mayo