Before you begin:
Pick your steak - flank, skirt, onglet or bavette will work brilliantly - simply ask your butcher what they have in fresh.
1x red onion
Korean hot sauce
Small corn or flour tortillas - we get ours from Picado
⭐️ Coat the steak with Korean hot sauce. Let it marinade for 4 hours in the fridge. Remove from the fridge 30 mins before you’re going to cook.
⭐️ Fry the steak in a hot, lightly oiled pan - turn after 4-5 mins.
⭐️ Once it’s cooked on both sides and the sauce has caramelised, let it rest for 10 mins. Don’t wash the pan yet!
⭐️ While it rests, finely slice onions and jalapenos. Chop avocado into bite size chunks & season with salt, pepper and lime.
⭐️ Cook the onions and jalapenos in the pan you used to cook the beef. Cook at a medium low heat, stirring often.
⭐️ Once brown remove from heat and season with salt & pepper.
⭐️ Chop the steak into four inch chunks with the grain (alongside the
muscle fibres), then slice thinly against the grain (perpendicular to the muscle fibres).
⭐️ Pop your tortillas in the pan to warm through, sprinkle on some cheese and let it melt.
⭐️ Top the tacos with steak, onion and jalapeno, chunks of avocado and a drizzle of hot sauce.