Grilled Thai Style Steak Tacos with Crunchy Slaw

Serves: 6
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Ingredients

For the Sauce:

  • 1/4 cup freshly squeezed lime juice
  • 2 tbsp rice vinegar
  • 1/3 cup Red Boat Fish Sauce
  • 2/3 cup water
  • 3 tbsp coconut palm sugar
  • 1-3 birds eye chiles very thinly sliced (1 for mild, 3 for hot)
  • 2 cloves garlic minced

For the Steak:

  • 1.5 lbs flap meat or skirt steak cut into 3 1/2 pound pieces
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup coconut aminos
  • 1 tbsp fish sauce
  • 1/2 tsp ground coriander
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder

For Crunchy Slaw:

  • 1 cup red onion, thinly sliced about 1/2 small onion
  • 1 cup matchstick carrots about 1/2 large carrot
  • 1 cup english cucumber, sliced in half lengthwise and thinly sliced about 1/4 english cucumber
  • 1 cup watermelon radish, peeled and cut into matchsticks you can use regular radishes or daikon radishes

For serving:

  • 4 tortillas I like Siete brand
  • cilantro, for serving
  • thai basil, for serving
  • lime, cut into wedges

Instructions

Make the Sauce:

  • In a bowl, combine all of the ingredients and set aside until ready to serve. [This sauce keeps up to 3 months in the fridge].

Marinade the Steak:

  • Depending on the thickness of your meat, pound until it is 1/2 inch thick.
  • Place the meat in a large ziploc bag or baking dish. Marinade with avocado oil, salt, pepper, coconut aminos, fish sauce, coriander, cumin and garlic. Toss to coat evenly. Let the steak marinade for at least 2 hours or up to 24 hours in fridge.

Make the Crunchy Slaw:

  • In a large bowl, add all of the slaw ingredients. Pour 1/4 cup of the Nuoc Chom sauce on top and set aside until ready to serve.

Make the Tacos:

  • Preheat grill to medium-high heat (about 400-450 degrees F).
  • Place the steak on the grill and cook for 3-4 minutes per side, until the steak is cooked medium. Remove steak from grill and let rest for 10-15 minutes. Slice steak thinly, against the grain.
  • Assemble tacos with steak and top with slaw. Serve with a wedge of lime and remaining Nuoc Chom sauce. Top with cilantro and thai basil. Enjoy!