Tender marinated beef is topped with a lively ginger carrot slaw in this steak taco recipe. Rice vinegar and chopped scallions add a flavorful bite to this gluten-free favorite.
Recipe yields 8 servings
In a large, shallow dish, combine 2 tablespoons of the sugar, soy sauce, white wine, garlic, 1 tablespoon of the sesame oil and 1 tablespoon of the lime juice, stirring to dissolve the sugar. Add the flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours, or overnight.
In a medium bowl, mix together the vinegar and the remaining 1 teaspoon of the sugar. Add the scallions and set aside for 15 minutes. Add the carrots, red-pepper flakes, cilantro, the remaining 1 teaspoon of the sesame oil, the remaining 1 teaspoon of the lime juice and ginger. Set aside.
Preheat grill to medium-high heat.
Remove steak from marinade, and discard marinade. Grill the steak slices until browned and medium-rare, about 30 seconds per side, or until desired doneness. Divide steak among tortillas and top with carrot mixture and sesame seeds.