This Asian twist on a Mexican favorite made for a wonderful weeknight dinner, and it came together really quickly. The sirloin is marinaded after it is cooked, and it absorbs the flavors wonderfully. We will definitely be making these again soon.
Sirloin Tacos with Quick Pickled Cabbage and Wasabi Mayo
Credit: Gordon Ramsay's Home Cooking by Gordon Ramsay
Ingredients:
2 beef sirloin steaks
salt and freshly ground black pepper
olive oil
6-8 small (6-inch) tortillas, to serve
For the marinade-
2 tablespoons light miso paste (also called soybean paste, located in Asian section of grocery store)
2 tablespoons mirin (also called aji-mirin, located in Asian section of grocery store)
1 tablespoon sugar
2 tablespoons olive oil
sea salt and freshly ground black pepper
For the Quick Pickled Cabbage-
½ head of Chinese cabbage, finely shredded
sea salt and freshly ground black pepper
1-1 ½ tablespoons rice vinegar or lemon juice
½ teaspoon sesame oil
1 teaspoon dried chile flakes
For the Wasabi Mayo-
½ teaspoon wasabi, to taste
2 heaping tablespoons mayonnaise
Directions:
1. First prepare the marinade. Mix the miso paste, mirin, sugar, and olive oil, stirring well to dissolve the sugar. Season with salt and pepper and add a tablespoon of water if the mixture needs loosening a little.
2. Leave the fat on the steaks to keep them from drying out as you cook them. Season the well with salt and pepper and sear in a hot oiled frying pan for 2-3 minutes on each side for rare/medium-rare, or until cooked to your liking. Render the fat by tipping the steaks onto their sides and cooking until the fat is golden and crisp. Keep basting the steaks as you cook.
3. When the steaks are cooked, remove from the pan and cut off the remaining layer of fat. Place the steaks in the marinade, coating all sides. Leave to rest, spooning the marinade over them now and again.
4. Meanwhile, prepare the quick pickled cabbage. Put the cabbage in a bowl and season with salt and pepper. Add the rice vinegar, sesame oil, and chile flakes. Toss the mixture to coat, then leave to soften slightly for a couple of minutes.
5. Meanwhile, mix together the wasabi and mayonnaise, taste, and add a little more wasabi if you like a stronger flavor.
6. Heat the tortillas for 30-60 seconds over a naked gas flame until charred and lightly toasted. Roll them around a rolling pin while they're still hot, and hold until cooled to set in half-moon taco shapes.
7. Drain the beef of any excess marinade, then slice and place in the tacos. Top with the cabbage and a little wasabi mayo. Enjoy!
Patty Nguyen
This looks scrumptious! I'd love to try it with a sriracha mayo since wasabi and I don't get along. :)
mandyjoy
That's a great idea! I went really light on the wasabi for me, and Hubby added extra to his.
Ingrid D.
I am actually not a lover of beef, but I would give this recipe a try!
mandyjoy
You could probably substitute another protein...I liked the strips of sirloin much better than the typical ground beef in tacos. Hope you like it! Thanks for reading.