Maple Korean Flank Steak Tacos

Just to show how you can add maple to anything...and it just makes everything so much better!

Maple Korean Flank Steak Tacos


2 Tbsp rice vinegar

3/4 tsp Asian (toasted) sesame oil

1 tsp plus 1/2 tsp maple flakes (you can also use maple granules)

Kosher salt

1/2 medium English cucumber, quartered lengthwise and thinly sliced

1 Tbsp soy sauce

1 tsp grated fresh ginger

Freshly ground black pepper

1 1/4 lb beef flank steak, cut with the grain into 3-inch-wide pieces

Vegetable oil, for the BBQ

8 6-inch tortillas, warmed

1 cup prepared cabbage kimchi, coarsely chopped

Sliced red cabbage

Sliced avocado

Chopped fresh cilantro, for serving


Whisk the vinegar, sesame oil, 1/2 tsp of maple flakes, and 1/4 tsp salt in a medium bowl until the maple flakes and salt are mostly dissolved.  Add the cucumber and toss to combine.  Let sit at room temperature for 25-30 minutes.

Whisk the soy sauce, ginger, remaining 1 tsp of maple flakes, and 1/4 tsp black pepper in a small bowl to combine.  Brush the steak on both sides with the soy sauce mixture.  Let sit at room temperature for 30 minutes.

Prepare a medium-high (400-475 degree F) BBQ. Oil the grill grate with the vegetable oil and grill the steak, turning once, until medium rare (130 degrees F), 4 minutes per side. Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes.  Slice the steak thinly against the grain.  Serve in the tortillas with the cucumbers, kimchi, red cabbage and avocado. Top with the cilantro.


Dori Ross