Asian Steak Street Tacos

Bring the flavors of the Asian streets to your table with these delicious Asian steak tacos.

Yield: 12 tacos

Ingredients

Tacos

1 (1 1/2 to 2 pound) beef flank steak
1 1/2 cups cucumber, cut lengthwise in half, then crosswise into thin slices
3/4 cup shredded carrots
1/2 cup seasoned rice vinegar
12 small (6 to 7 inch) corn tortillas, warmed
Thinly sliced green onions (optional)

Marinade

3 tablespoons seasoned rice vinegar
1/2 cup hoisin sauce
2 tablespoons chili garlic sauce
2 teaspoons minced fresh ginger

Instructions

Combine 3 tablespoons rice vinegar and remaining marinade ingredients in small bowl. Reserve 1/4 cup marinade mixture for serving.
Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight, turning occasionally.
Meanwhile, combine cucumbers, carrots and 1/2 cup rice vinegar in medium bowl. Cover and refrigerate until ready to use.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; Grill, covered, for 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
Drain vegetable mixture; discard liquid. Carve steak lengthwise in half, then crosswise into thin slices. Top tortillas evenly with steak slices and vegetables. Drizzle with reserved marinade and sprinkle with green onions, if desired.

Nutrition

Per serving, using Flank Steak: 159 calories; 4g fat (1g saturated fat; 1g monounsaturated fat); 33mg cholesterol; 205mg sodium; 17g carbohydrate; 1.8g fiber; 14g protein; 5.5mg niacin; 0.3mg vitamin B6; 0.7mcg vitamin B12; 1.2mg iron; 13.8mcg selenium; 2.5mg zinc; 47.3mg choline

Per serving, using Skirt Steak: 179 calories; 7g fat (3g saturated fat; 3g monounsaturated fat); 37mg cholesterol; 221mg sodium; 17g carbohydrate; 1.8g fiber; 12g protein; 4.4mg niacin; 0.3mg vitamin B6; 1.8mcg vitamin B12; 1.6mg iron; 8.1mcg selenium; 2.8mg zinc; 41.3mg choline

Attribution

Recipe and photo used with permission from: Cattlemens Beef Board and National Cattlemen's Beef Association