Soy Steak Tacos with Asian Pear and Cabbage Slaw
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 2 packetssoy sauce
- 2 packetsSriracha
- 1 tablespoonsesame oil
- 1Asian pear
- 6flour tortillas
- 2 1/2 tablespoonsrice wine vinegar
- 1 tablespoonsesame seeds
- 1 packethoney
- 1 cupshredded red cabbage
What You’ll Need
- canola oil
- kosher salt
- black pepper
- large resealable plastic bag (optional)
- 12" large pan
- aluminum foil
In a large shallow bowl or resealable plastic bag, combine soy sauce and Sriracha. Whisk in ½ tablespoon sesame oil, ½ teaspoon salt, and pepper as desired. Pat steaks dry with paper towel, add to bowl or bag with marinade, and turn to coat. Set aside to marinate at room temperature for at least 10 minutes, or refrigerate for up to 1 hour.
While steaks marinate, rinse Asian pear and slice off rounded sides, discarding core, then cut into ¼-inch slices. Rinse scallions, trim and discard roots, and thinly slice.
Place a large pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add tortillas in a single layer, working in batches as needed. Toast until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve.
Place pan from tortillas over medium heat with 1 tablespoon canola oil. Remove steaks from marinade, allowing excess to drip off and reserving marinade on the side. When oil is shimmering, add steaks and sear until browned on bottom, 3-4 minutes. Flip and pour reserved marinade around in pan. Continue cooking until steaks are medium rare, 3-4 minutes more. Transfer steaks to cutting board. Set aside to rest.
While steaks rest, in a large bowl, whisk together rice wine vinegar, sesame seeds, ½ packet honey (use the remainder to sweeten a cup of tea), and remaining sesame oil. Season with ¼ teaspoon salt and pepper as desired. Add cabbage, Asian pear, and scallions to bowl with dressing and toss to coat.
Plate steak tacos
Once rested, cut steaks against the grain into ¼-inch slices. Fill warmed tortillas with soy steak and a handful of Asian pear and cabbage slaw. Serve remaining slaw on the side and dig in!