Tonight’s Taco was Korean Flank Steak Tacos with Asian Pear Slaw


The Review from the internet: Not sure how Korean these really are but the flavors are dynamite and the Asian pear slaw is the perfect topper for these tacos. The flank steak is savory, just a tad spicy and the slaw is sweet and adds a touch of natural sweetness and a crunchy freshness that rounds out the tacos.

Our review: I was up north for the weekend with Elliot’s family for girls weekend. We went out for dinner and I have a ton of prime rib left. Like a ton, I swear there was a pound left. So I repurposed it into tonight’s tacos. I know that probably seems silly but it worked. When I got come this afternoon I mixed up the marinade, chopped up the meat (I did this because it was already cooked, medium), and made the slaw.


After the packer game, we cooked up dinner. Since everything was already prepped it came together quickly. Since the meat was already semi cooked I just warmed it up and brought it up to a medium-well. It stayed much more tender than I anticipated.


Once everything was cooked, we topped out tacos with slaw and devoured. The flavors came together nicely. Since we’re not huge fans of the cabbage our slaw was more pear than cabbage.


This one gets 🍍🍍🍍 3/5 pineapples. We’ll make again.

The Deets:

For the steak:

    • One 2 lb flank steak, trimmed of excess fat
    • 1/3 cup chopped fresh cilantro
    • 2 tablespoons brown sugar
    • 3 tablespoons soy sauce
    • 3 tablespoons vegetable oil
    • 2 cloves crushed garlic
    • 1 heaping teaspoon garlic chili paste
    • 1/2 teaspoon ground coriander
    • juice of 1/2 lime
For the slaw:
    • 1/2 head green cabbage, sliced thinly (about 3 cups)
    • 1 Asian pear, cut into small matchstick like strips
    • juice of 1/2 lime
    • 2 tablespoons seasoned rice vinegar
    • pinch of kosher salt
    • 2 tablespoons chopped fresh cilantro
For the tacos
  • corn tortillas
  • oil for frying (optional)
  • extra lime for serving


  1. To marinate the steak, whisk all the marinade ingredients together and blend well. Place the steak and marinade in either a ziplock bag or container with tight fitting lid. Turn to coat the meat and let marinate for at least 6 hours or up to 1 day.
  2. When ready to grill the steak, turn the grill to medium-high heat.
  3. Remove the steak from the marinade (discard extra marinade) and grill about 10-12 minutes in total, turning half way through. Remove meat from grill and let sit for 5-10 minutes before slicing.
  4. Meanwhile, prepare the slaw by putting all the slaw ingredients into a bowl. Toss to combine and let sit while you fry the tortillas.
  5. If desired, you can fry the tortillas by heating some vegetable oil in a sauté pan. Make sure you have at least 1/4-1/2 inch of oil in the pan. Hat the oil to medium-high heat. Fry tortillas about 10 seconds per side. Transfer them to a paper towel lined plate.
  6. Slice the steak against the grain, on a diagonal. Fill tortillas with steak and a small handful of slaw.
  7. Serve and devour.