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Kogi Tacos
Marinade
- 1/3 cup soy sauce
- ¼ cup honey
- 1 t. freshly ground black pepper
- 1 ripe kiwi
- 1 yellow onion
- 8 cloves garlic
- 2 T. sesame oil
Tacos
- 2 lbs. skirt steak
- 2 pkgs flour tortillas
- 2 cups long grain rice, cooked according to package directions
- 1 bunch cilantro, chopped
- 3-4 limes
- 1 can black beans, rinsed and drained
- 1 red onion, diced
- 2 cups of fresh or frozen corn (thawed)
- 1 seedless cucumber (peeled, de-seeded, and sliced)
- 2 T. rice vinegar
- toasted sesame seeds, to taste or garnish
- salt, to taste
Hot Pepper Sauce
- ¼ cup Sambal Oleek
- sesame oil to taste
Marinade
- Blend all of the marinade ingredients together and set aside.
Tacos
- Place skirt steak in a Ziploc bag and pour the marinade over the meat. Distribute marinade to cover all skirt steak. Place in refrigerator up to 8 hrs or overnight.
- Make cilantro lime rice: Squeeze juice of one lime over cooked rice and season with cilantro and salt. Set aside.
- Make black bean and corn salsa: Toss black beans, handful of diced red onions, corn, and cilantro with juice of one freshly squeezed lime. Season with salt.
- Make cucumber relish: Toss sliced cucumber with rice vinegar and garnish with sesame seeds.
- Heat grill pan or grill. When pan is hot, place skirt steak on grill for 3-4 min per side. Remove from grill and allow to rest for a few minutes. Slice steak against the grain into 1” strips. Assemble tacos adding black bean/corn salsa, cilantro/lime rice, and cucumber relish. Top with hot pepper sauce, as desired.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/