NY Strip Steak Bulgogi Tacos
By Matt Hussey
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 3–4
- Difficulty
- Easy
Ingredients
- 1.5 lbs NY Strip
- 2–3 teaspoons avocado oil
- Cilantro (for garnish)
- Sriracha (for topping)
- Sesame seeds (for garnish)
- ½ cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- ¼ cup brown sugar
- 2 teaspoons avocado oil (or sesame oil)
- 2 teaspoons Essential Blend seasoning
- 2 teaspoons Blackened Seasoning
- ¼ cup avocado oil
- 2 tablespoons soy sauce
- ½ head cabbage, thinly sliced
- 1 cup cucumbers, chopped
- ¼ cup red onions, thinly sliced
- 1 tablespoon honey
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1–2 teaspoons Sriracha
- Juice of 1 lemon or lime
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
- Preheat the griddle, setting one side to low heat and the other to medium-high heat.
- Combine the bulgogi sauce ingredients in a bowl, taste, and adjust as needed. Set aside.
- Mix the slaw ingredients in a large bowl, adjust seasoning, and set aside.
- Mix the mayonnaise, sour cream, and Sriracha in a small bowl for the sauce. Taste and adjust spiciness. Set aside.
- Rub the steaks with Essential Blend and Blackened Seasoning.
- Heat 1–2 teaspoons of avocado oil on the griddle and sear the steaks, flipping every 30–60 seconds to form a crust (don’t cook through).
- Remove the steaks, slice them thinly on a cutting board, and keep the slices together.
- Return the sliced steak to the griddle, fan the pieces slightly, and add bulgogi sauce. Cook 1–2 minutes per side, adding more sauce with each flip.
- Warm the tortillas slightly on the griddle.
- Assemble tacos by adding steak to the tortillas, then topping with slaw and sauce. Garnish with cilantro, Sriracha, and sesame seeds if desired.
- Serve and enjoy!
