Ingredients

Beef Ingredients
1 pound flap meat (also called “carne asada steak” cut), most fat trimmed
1/3 cup soy sauce
¼ cup packed brown sugar
½ tablespoon sesame oil
½ tablespoon olive oil
1 teaspoon fish sauce (optional)
2 cloves garlic, minced
1 tablespoon ginger, grated or minced
2 tablespoons rice wine vinegar
½ tablespoon Sriracha (or more if you like it spicy)
2 green onions, sliced

Cucumber Salad Ingredients
1 English cucumber, peeled
¼ red onion, thinly sliced
½ cup rice wine vinegar
½ teaspoon sesame oil
1 teaspoon salt
1 teaspoon sugar
½ teaspoon red chili flakes

Sambal Aioli Ingredients
1 heaping spoonful Sambal or more to taste (you can substitute
Sriracha if you want, but you’d be missing out!)
½ cup mayonnaise
Kosher salt

Additional Ingredients
4 standard size flour tortillas (or 6 to 8 corn tortillas)
Fresh cilantro (garnish)
Green onions (garnish)

Directions

Beef Directions
1. In a large bowl, whisk all the ingredients from the soy sauce to the Sriracha. Add the steak to coat it completely. You can do this as far in advance as the night before or you can do it for five minutes. Set aside extra marinade in the bowl.
2. Cut steak in three large pieces and sear in batches. Heat a large sauté pan and cook on high heat. Sear the meat on both sides. Cook
about two to three minutes per side. The meat should be furiously
sizzling!
3. Rest steaks at least 10 minutes and then place the remaining
marinade into the hot pan. Let it cook for about four to five minutes.
Keep the marinade to drizzle over tacos later.
4. Slice the steaks against the grain.

Cucumber Salad Directions
1. In a medium bowl, whisk the vinegar, sesame oil, salt, sugar, and chili
flakes.
2. Thinly slice the cucumbers and onions. Add the cucumber and onions
to the vinegar mix and set aside to pickle.

Sambal Aioli Directions
1. In a small bowl, mix all ingredients together.
2. Season to taste with salt and pepper.
3. Cover and refrigerate until ready for use.

To Serve
1. Stuff a warmed tortilla with the beef, drizzle with reduced marinade, cucumber salad, aioli, and top with green onions and fresh cilantro.


About the Chefrecipe02

Name of Chef: Candice Filippi
Family: Husband – Chris Filippi; Daughters – Lana and Vivian
Community: Encinitas
Hobbies/Interests: Cooking and baking, event planning, crafts, traveling, family
Favorite Local Activity: Taking my girls to Moonlight Beach or date night on Coast Highway 101 with my husband
About the Recipe: This is an absolute favorite of my husband’s and mine. We always love a good taco, but I wanted to try a twist on it. Korean tacos started to get pretty popular so I decided to try my hand at it and do things my way. This is the way we like to eat at my house, comforting, not too fussy, but always packed with flavor!
About the Chef: I am married to the love of my life and am a mother to two seriously beautiful baby girls (ages one and three). I ran a successful catering company in Los Angeles for seven years, but decided to hang up my chef coat when we moved to Encinitas last year and I had my second daughter. For the time being, I am blessed to be a stay-at-home mom, but the chef and party planner in me never takes a break! I cook and/or bake every day. I am recipe testing all the time and also have a blog about my cooking adventures: www.thegastronomicmommy.blogspot.com. My husband and I are avid party throwers (always looking for a reason to celebrate). I am just keeping my skills sharp for the next few years until I start a new venture down here in San Diego!