Try this Thai-inspired variation on one of our favorite foods, the venerable taco! The mild spiciness of the sriracho mayo, the creamy goodness of the freshly-grated pepper jack cheese, the juicy tenderness of the New York Strip steak, and the refreshing crunch of the cabbage/radish mix all combine to make this dish one of our all-time favorite meals. Plus, it's super easy to make. If you're like us, this recipe will be one of your go-to dishes.
Thai Steak Tacos
with sriracha mayo
Garlic Chili Paste
Pepper Jack Cheese
Rice Wine Vinegar
New York Strip
2 cups (shredded)
Slice the steak into small strips, discarding any large chunks of fat.
Prepare the marinade by mixing ¼ cup soy sauce, ¼ cup rice wine vinegar, 1 tbsp sesame oil, 1 tbsp garlic chili paste, and 2 tbsp honey. Stir.
Mix the steak slices and the marinade in a large bowl. Set aside.
Prepare the sriracha mayo: In a small bowl, mix ¾ cup mayonnaise with 2 tbsp of sriracha sauce. Set aside.
Shred about 3 cups of pepper jack cheese. Set aside.
Dice 3 large radishes. Set aside.
Chop ½ cup fresh cilantro. Set aside.
Shred 2 cups of fresh cabbage. Set aside.
Mix the radishes, cilantro, cabbage, and juice from 1 lime in a medium bowl. Set aside.
Mince 1 clove of garlic.
Heat extra-virgin olive oil and the minced garlic in a medium sauce pan. Use just enough oil to coat the pan surface and nearly cover the garlic.
Add the steak/sauce mixture to the pan and simmer on medium heat until the steak appears to be cooked.
Stir in about 1 tbsp of corn starch to thicken the sauce a bit. Then put the cooked steak in a bowl and set aside.
Heat a few corn tortillas in a large non-stick pan.
Place some steak, cheese, salad mix, and sriracha mayo in a corn tortilla. Enjoy!