Asian Steak Tacos
Spring break is starting tomorrow. Yep, TOMORROW. Ever since college, spring break has always meant that it’s officially spring and time to bust out the warm weather clothes and go on vacation! Okay, well, I’m not actually going on vacation. A girl can dream right?!? Instead, my girls will be home with me all next week which will inevitably result in all sorts of chaos and some educational moments in spring cleaning (I made them a list of chores already). Sounds like quite a school vacation, eh? In the meantime, it’s also time to break out the summery fun food like these Asian steak tacos.
A couple of posts ago, I made this awesome Korean flank steak. Flank steak is usually quite large so there were plenty of leftovers which are always fun to dress up in new ways. The great thing about leftovers is that they are WAY easy. Especially this kind because these Asian steak tacos are quite literally a toss it together and eat it sort of variety. I use a sriracha mayo as the “hot sauce” and you can easily make it yourself by making homemade mayonnaise and just adding a bit of sriracha hot sauce until it reaches your desired spice level. Grab your favorite beverage, fill up a few tacos with a mix of avocado, cabbage, radish and cilantro and give a toast to the onset of spring!
- 8 taco shells (I used toasted white corn tortillas)
- Leftover Korean flank steak (or any other cooked steak will work)
- 1 avocado, cut into slices
- 1-2 radish, cut into matchsticks
- ¼ of a red cabbage, sliced and chopped
- couple sprigs of cilantro, chopped
- Sriracha mayo (mayonnaise combined with sriracha hot sauce to taste)
- Slice the steak into thin slices and gently heat in a small sauté pan or microwave.
- Fill each taco shell with a few steak slices, a handful of red cabbage, a couple slices of avocado, sprinkle of radish and cilantro.
- Drizzle Sriracha mayo on top.