Will be making these again and again, easy and full of flavor. Husband was very pleased.
Vietnamese Barbecue Tacos
Photo: Becky Luigart-Stayner; Styling: Annette Joseph
- 3 beef strip steaks (about 2 1/2 lb.)
- 1/4 cup fish sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons grated fresh ginger
- 3 garlic cloves, minced
- 2 tablespoons sugar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon freshly ground pepper
- 1/2 medium-size red onion, sliced
- 8 (8-inch) soft taco-size flour tortillas, warmed
- Vietnamese Dipping Sauce
- Toppings: thinly sliced red cabbage, matchstick carrots, thinly sliced red onion, chopped fresh cilantro, chopped fresh mint, cucumber slices
- 1. Place steaks in a large zip-top plastic freezer bag. Whisk together fish sauce and next 7 ingredients. Stir in red onion, and pour mixture over steaks in freezer bag. Seal and chill 8 to 24 hours, turning once.
- 2. Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade.
- 3. Grill steaks 7 to 8 minutes on each side or to desired degree of doneness, turning every 3 to 5 minutes. Cover loosely with aluminum foil, and let stand 10 minutes.
- 4. Cut steaks diagonally across the grain into thin strips, and serve in warm flour tortillas with Vietnamese Dipping Sauce and desired toppings.
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