Kimchi, the beloved Korean side dish made from fermented vegetables, is a little tangy, a little spicy, and a fantastic foil for steak in these vibrantly flavored tacos. Marinated cucumbers add crunch and bright clean flavor, too. For additional color, add fresh radish and diced tomatoes, if you like.
Whisk the vinegar, sesame oil, 1/2 tsp. of the sugar, and 1/4 tsp. salt in a medium bowl until the sugar and salt are mostly dissolved. Add the cucumber and toss to combine. Let sit at room temperature for 25 to 30 minutes.
Meanwhile, whisk the soy sauce, ginger, the remaining 1 tsp. sugar, 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°F to 475°F) gas or charcoal grill fire. Oil the grill grate with the vegetable oil and grill the steak, turning once, until medium rare (130°F), 4 to 5 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 and kimchi. Top with the cilantro, if you like.
nutrition information (per serving):
400, Fat Calories
15, Saturated Fat
4.5, Polyunsaturated Fat
3, Monounsaturated Fat
Photo: Scott Phillips