Serving size: 2 adults + 3 kids
Ingredients
1.5-2 lbs of skirt, flank or flap meat steak
1 onion, thinly sliced
1 bell pepper, thinly sliced
2 tbsp of lime juice
3 tbsp olive oil
1 tbsp minced garlic
2 tsp of cumin, chili powder, smoked paprika
1 tsp of salt
1/2 tsp of black pepper
1/4 cup of cilantro, chopped
2 cloves of garlic, minced
optional: a pinch of cayenne pepper and half a kiwi to tenderize the meat
Fried Kimchi topping:
2 cups of chopped Kimchi
2 tbsp of neutral oil
1/2 tsp of sugar
Directions
1. Slice the meat against the grain into thin slices. Cutting it at an angle will make the meat more tender.
2. Combine the ingredients for the marinade in a large bowl or a Ziploc bag. Coat the steak with the marinade and let it sit covered in the fridge for at least 2 hours – up to overnight.
3. Heat a large pan or skillet over medium heat and add 2 tbsp of neutral oil. Add the marinated steak to the pan and fry on each side until you reach your desired doneness. Remove the steak from the pan to a plate. Cover the plate with foil.
4. On a separate pan, add 1 tbsp of neutral oil and heat over medium heat. When the pan is heated, add your chopped kimchi with sugar. Saute until the cabbage becomes translucent.
5. Add 2 more tbsp of neutral oil to the pan you cooked your meat in and add your vegetables. Cook for 3 minutes until they turn soft and season with salt and pepper. Optional: turn off heat, add the meat back to the pan, and toss the meat and vegetables together.
6. Serve with warm tortilla and top with grilled kimchi. You can also serve with Gochujang mayo on the side (1/4 cup mayo + 2 tsp Gochujang + 1 tsp lime juice + a pinch of salt and pepper.)
