Marinated Grilled Korean Steak Tacos with Cucumber Salad
This fusion dish combines tender Korean-marinated steak, cucumber salad, and tangy sumac-pickled onions, offering balanced protein, fats, and carbs for a diabetes-friendly meal. Serve on corn tortillas or in lettuce wraps to accommodate dietary needs and maintain blood sugar levels.
Servings: 6
Calories: 565.8kcal
Ingredients
- 2 lb steak skirt or flank steak
- 12 tortilla corn, small
- 1 avocado peeled and flesh diced
Steak Marinade
- 1 bunch green onion white parts only
- ⅓ cup sesame seeds toasted
- 3 cloves garlic
- 1- inch ginger fresh, washed
- ¼ cup tamari or soy sauce, low sodium
- ¼ cup sesame oil toasted
- 3 tbsp rice vinegar
Cucumber Salad
- 1 cucumber
- ¼ cup rice vinegar
- 1 tsp sesame oil
- 1 tbsp sesame seeds toasted
Pickled Onions
- ½ red onion very finely sliced
- 2 tbsp red wine vinegar
- 1 tsp sumac
Instructions
- Blend all the marinade ingredients together in a blender or food processor, leave a little texture.1 bunch green onion, ⅓ cup sesame seeds, 3 cloves garlic, 1- inch ginger, ¼ cup tamari, ¼ cup sesame oil, 3 tbsp rice vinegar
- Place in a zip top bag, place steak in the bag. Marinate overnight or up to 2 days.2 lb steak
- Remove meat from fridge for 1 hour before grilling
- To make the Cucumber Salad: Slice the cucumber in half in the width so that it is easier to handle, take each half and slice into half or quarters in the length. Now slice into thin pieces. Place slices in a medium sized mixing bowl. Drizzle the vinegar and oil over the cucumbers, mix and toss together very well. Sprinkle with sesame seeds, and toss. Let marinate at room temp for about 30 minutes or longer before serving. Toss again before serving.1 cucumber, ¼ cup rice vinegar, 1 tsp sesame oil, 1 tbsp sesame seeds
- To make the Sumac Pickled Onions: mix the onions in a medium bowl with the red wine vinegar and sumac. Mix well and let sit for 30 minutes or so.½ red onion, 2 tbsp red wine vinegar, 1 tsp sumac
- Turn your BBQ to high for 10-15 minutes. Once the grill is hot, turn it down to medium.
- Remove the steak from the marinade and shake off excess.
- Place the meat on the grill. Cover the grill and cook the steak for about 4 minutes, flip and repeat.
- Allow steaks to “rest” (lightly covered in foil) on cutting board for 10 minutes before slicing.
- Slice thinly on an angle, serve a few pieces on soft corn tortillas, topped with Cucumber Salad, Sumac Pickled Onions and cubed avocado.12 tortilla, 1 avocado
Cooking Tips
- Marinade: For maximum flavour infusion, marinate the steak overnight or for up to 2 days.
- Thin Slices: When serving, slice the steak thinly to ensure tender bites and even distribution in each taco.
- Pickled Onions: Allowing onions to pickle in sumac and vinegar for at least 30 minutes enhances their flavour and adds a unique tang to the tacos.
Nutrition
Nutrition Facts
Marinated Grilled Korean Steak Tacos with Cucumber Salad
Amount per Serving
Calories
565.8
% Daily Value*
Fat
32.3
g
50
%
Saturated Fat
7.2
g
45
%
Trans Fat
0.5
g
Cholesterol
95.3
mg
32
%
Sodium
512.3
mg
22
%
Potassium
894.4
mg
26
%
Carbohydrates
32.6
g
11
%
Fiber
7.3
g
30
%
Sugar
2.1
g
2
%
Protein
39.6
g
79
%
Vitamin C
6.7
mg
8
%
Vitamin D
0.2
µg
1
%
Calcium
170
mg
17
%
Iron
5.3
mg
29
%
Magnesium
131.2
mg
33
%
Zinc
11.6
mg
77
%
* Percent Daily Values are based on a 2000 calorie diet.