Fire up the grill because I have an amazing recipe to share today! I’m sure by now you know my love of Thai and the sad, sad story that the closest Thai place is over an hour away so I’m forced to make my own Thai food at home. The basic rule to follow when making Thai food is that each meal needs to have at least three of the five distinct flavors: sour, sweet, salty, bitter, and spicy. Of course, the dish can have all five flavors if you’d like.
I had a lovely package of Certified Angus Beef® Strip Steaks that were just begging to be cooked on the grill. Since I’ve been craving Thai food I wanted to make a fresh grilled version of Thai Beef Tacos. Using what I know about Thai food I combined lime juice (sour), sugar (sweet), chili paste (spicy), and soy sauce (salty) in a delicious marinade for the beef.
While the beef was soaking in the delicious marinade I made a spicy slaw to go on the tacos. Usually when I make a slaw for tacos I just use cabbage but I wanted a little more color in this fresh grilled version so I used cabbage, carrots, and green onions. I again used the sweet, sour, salty, and spicy flavors to make it.
Now my husband is the grill master in the family. I usually marinate the meat then he cooks it but when it was time to make these tacos he wasn’t home so it was up to me to get them on the grill and cook them. It isn’t like I haven’t cooked on the grill before because I have. It was more like I don’t normally cook on the grill and when I do it’s almost always chicken or pork. I tend to either overcook or undercook steak so that’s usually my husbands job.
I was determined to not make that mistake this time and so while I heated the grill I pulled the meat out of the refrigerator so it would come to room temperature. I also made a spicy Sriracha mayonnaise sauce. I put the steaks on the grill, let them cook for a while then flipped them. I kept a careful eye on them and touched the center every few minutes in hopes of feeling when the steaks were cooked.
When I took them off the grill I placed them on a cutting board and allowed them to rest for several minutes. I held my breath as I sliced into the meat but it was a perfect medium rare! I did it! I was so excited I actually dropped the butcher knife and it landed on my foot. Thankfully it was the handle that landed on me and not the blade. That was a close call.
All there was left to do was put the tacos together. I normally pile cheese, sour cream, and salsa on my tacos but these tacos didn’t need anything extra. I simply place the medium rare Certified Angus Beef® steak on the tortilla, topped it with a healthy scoop of slaw, and then drizzled it with the Sriracha mayo. I placed a few in a basket and served it with a wedge of lime.
These tacos were gorgeous! I loved the bright colors in the taco and the smell was incredible. The tacos were bursting with all the sweet, sour, salty, and spicy flavors plus the additional crunch of the slaw made for a great taco. My husband was impressed by them as well. This is the perfect fresh, summer Thai taco.
These tacos are so good that I’m entering them in the Certified Angus Beef® Grilling Recipe Contest for the Food and Wine Conference! If you’d like to enter you have until June 19 to enter your best Certified Angus Beef® grilling recipe.
- 2 Certified Angus Beef New York Strip Steaks
- ¼ c. soy sauce
- ¼ c. lime juice
- 3 garlic cloves, minced
- 1 T. sugar
- 1 t. chili paste
- 2 T. sesame oil
- black pepper
- 3 c. cabbage, thinly chopped
- ½ c. matchstick carrots
- ¼ c. green onions, chopped
- ¼ c. soy sauce
- ¼ c. rice vinegar
- 1 T. lime juice
- 1 T. chili paste
- 1 T. sugar
- 1 t. ginger, minced
- ½ c. mayonnaise
- 1 T. Sriracha
- 2 garlic cloves, minced
- 2 t. sugar
- 8 tortillas
- 8 lime wedges
- ¼ c. cilantro, chopped
- In a large container combine the soy sauce, lime juice, garlic cloves, sugar, chili paste, sesame oil, and black pepper. Mix well and add the steaks. Turn once to coat. Cover and refrigerate for 2-4 hours.
- To make the slaw place the cabbage, carrots, and green onions in a medium bowl and set aside.
- In a small saucepan combine the soy sauce, rice vinegar, lime juice, chili paste, sugar, and ginger. Bring to a boil over medium high heat, stirring frequently.
- Boil for one minute then removed from heat and pour over cabbage mixture. Toss the cabbage to coat it. Cover and refrigerate for at least 1 hour.
- In a small bowl combine the mayonnaise, Sriracha, garlic cloves, and sugar. Mix well and place in refrigerator until ready to use.
- Heat the grill to medium high heat. Remove the steak from the refrigerator while the grill heats up.
- Place the steaks on the grill and cook for 5-7 minutes per side or until a meat thermometer reads 135 degrees or you think they are medium rare. Remove from heat and allow to rest for 5 minutes then thinly slice the steaks.
- To make the tacos place some of the steak in the middle of a tortilla, top with a few heaping spoonfuls of the slaw, then drizzle with the Sriracha mayonnaise.
- Place two tacos in a basket and garnish with a lime wedge and sprinkle with cilantro. Serve immediately.