When I saw these in my bon appetit magazine I seriously drooled onto the page... I kid you not. I made them, and they totally lived up to each salivatory drop. Only next time I'll make a few changes to appease mine and my husband's taste buds.
UPDATE: After going plant-based, I just make the mushroom salsa
ASIAN STEAK TACOS
6 tablespoons olive oil
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
4 garlic cloves, minced
1 tablespoon ground ginger
1 teaspoon lemon peel
1 teaspoon Sicilian sea salt
2 pounds skirt steak, trimmed
8 flour tortillas (6 inch)
SPICY MUSHROOM SALSA
1/2 pound shiitake or crimini mushrooms, sliced (about 3 cups)
2 large shallots, sliced into rings
1/4 teaspoon chipotle chile pepper
2 tablespoons chopped green onion
1 tablespoon chopped fresh cilantro
1 tablespoon rice vinegar
1/2 tablespoon sesame oil
1 tablespoon toasted sesame seed
1/4 teaspoon sea salt
Mix oil, soy sauce, honey, lime juice, garlic, ginger, lemon peel and sea salt in a small bowl until well blended. Place steak in a glass dish. Rub seasoning mixture all over steak. Cover. Refrigerate 1 hour, or longer for extra flavor.Meanwhile, for the Salsa, heat oil in large skillet on high heat. Add mushrooms; cook and stir 4 minutes or until golden brown. Add shallots and chipotle chile pepper; cook and stir 3 minutes or until shallots begin to brown. Spoon mushroom mixture into a medium bowl. Add remaining ingredients; toss lightly. Set aside.
Grill steak on medium-high heat 3 to 4 minutes per side or until medium-rare doneness. Remove steak to cutting board. Let stand 5 to 10 minutes before slicing.
To serve, slice steak across the grain into thin slices. Serve in warmed flour tortillas topped with Spicy Mushroom Salsa, black beans & smooshed avocado.
Yum.
It's actually a Cat Cora recipe, promoting McCormick Gourmet spices.
