Lunchbreak: Korean BBQ flank steak tacos

Culinary Care invites Chicagoan's to the 3rd Annual Cook-Off on Thursday, September 28th. Guests will enjoy a live cooking challenge where top local chefs, like Aaron Cuschieri, will be leading corporate sponsored teams through the successful creation of a cancer friendly dish, while sipping craft cocktails and dining on bites from last year's winning teams!

 

Executive Chef Aaron Cuschieri

The Dearborn
145 N. Dearborn
Chicago
(312) 384-1242
www.thedearborntavern.com

Event:
Culinary Care 3rd Annual Cook-Off
September 28
6:30 p.m. - 10:30 p.m.
Kendall College
900 N. North Branch Street
Chicago

For tickets and more information:

culinarycare.org/cookoff/

Korean BBQ Flank Steak Tacos

Ingredients:
1 lb flank steak
1 lb Uncle Ben's Long Grain rice
2 oz ginger
2 bunch scallions
1 carrot
1 head Napa cabbage
1 cup Gochujang (korean chili paste)
1/2 cup soy sauce
1 Tbs fish sauce
1 tsp sesame oil
2 Tbs sugar
1 package El Milagro corn tortillas
1 lb shredded mozzarella cheese
2 each ripe avocados
4 Tbs salt
2 Tbs black pepper
2 each guajillo chili dried
4 limes
1 Tbs ground chile de arbol - powder
1 bunch cilantro

Directions:

For the Rice:
Cook the rice as per directions. 2 cups water, 1 cup rice, 4 slivers of ginger. Cook rice on stovetop covered with a lid for about 20-30 minutes.

Make Kimchee:
Combine gochujang, soy, sugar, sesame oil, water and fish sauce together to form a thick sauce. Cut the cabbage into 2" squares, cut the carrots into thin strips, cut the scallions into 2" pieces.  Blanch and shock the cabbage, scallions and carrots. dry thoroughly. Mix the chili paste mixture with the cabbage mixture.

Marinate and Cook Flank Steak:
Cut steak into 1/2" pieces, grind guajillo chilis into powder, mix with salt, pepper and arbor chilis, mix with 2 Tbs olive oil and slices of limes, and chopped steak. Marinate 20 minutes. Saute in pan over high heat until it is crispy on the outside and medium temperature on the inside. (3-5 minutes)

Heat oven to 200 F. wrap tortillas in a damp towel, and place in oven for 10 minutes. Slice avocado into thin slices, season with olive oil, salt and black pepper. Grate mozzarella cheese on box grater if not already done.

Assemble Tacos:
Place 7 tortillas on a sheet tray add one more tortilla on top of each one. (7 tacos each with 2 tortillas). Top tortilla with rice, then cooked flank steak, then avocado, then kimchee, then mozzarella cheese. Place in oven or salamander until cheese just melts.

Garnish each taco with chopped cilantro