I spent 3 days at the Watershed music festival at the Gorge Amphitheatre near George, Washington (yes, that is really what it’s called). It was my first time at the Gorge and it was truly an epic experience. There were so many amazing performers, musicians, and entertainers. And the entertainers weren’t only on stage! There were definitely the crazy kids walking around trying to shock everyone (guys wearing daisy dukes and sporting bikini tops, guys wearing speedos with dollar bills stuffed in them, girls in teeny thong bikinis, and even a guy that shaved his chest hair into a bikini shape – that one was actually pretty original).
Before my mini vacation, I made these AMAZING Thai beef tacos from How Sweet It Is‘s blog. I have been waiting for ages to make this. It is a bit more costly than the average dish, because I had to buy fresh mango and it has a lot of ingredients, but it was SO, SO, SO, SO, SO worth it. I had bought some thin steak on sale recently, so just had to stock up on some of the fresh produce to pair with it.
How Sweet It Is has been the inspiration for many of my favourite meals, and this one was no exception. I marinated the meat for 24 hours (longer is better, people!). I also added the jalapeno to my salsa separately, as my husband can’t handle that kind of spice. Speaking of the mango salsa, I may or may not have just eaten the salsa by the spoonful when there were no more tacos, but still some salsa left over…divine.
Thai Beef Tacos
-1/2 to 3/4lb thin flank steak
For the marinade
-3/4cu light (canned) coconut milk
-1tbsp sesame oil
-4 garlic cloves, minced or pressed
-2tsp freshly grated ginger
-2tbsp brown sugar
-3tbsp freshly chopped cilantro
-1/3cu sweet chili sauce
For the mango salsa
-1/2 mango, chopped
-1 shallot, diced
-1 jalapeno, diced
-2tbsp freshly chopped cilantro
-sprinkle each of sugar, salt & pepper
For the tacos
-1tsp canola oil
-6-8 corn tortillas
-1/2cu sweet chili sauce
-1/4cu peanuts, chopped
-green leafy lettuce + fresh cilantro for topping
-Sprinkle flank steak with salt and pepper. Combine coconut milk, sesame oil, chili sauce, garlic, ginger, sugar and cilantro in a bowl and whisk. Add flank steak to a ziplock bag or a shallow baking dish and pour marinade overtop. Refrigerate for 24 hours.
-When ready to prepare, remove steak from fridge and let sit for 20-30 minutes, to reach room temperature.
-In a bowl, combine mango, shallot, jalapeno, salt, sugar and pepper, mix thoroughly, then set aside.
-Heat a large oven-safe skillet (like cast iron) over high heat. At the same time, preheat the broiler in your oven. (You can also grill the steak if you wish.)
-Using a pastry brush, brush oil onto the skillet so there is only a very thin layer. Remove steak from marinade with kitchen tongs, placing in the skillet. Sear on both sides for 2-3 minutes.
-Remove skillet and place is the oven directly under the broiler. Cook for 3-4 minutes, then flip and cook for 3-4 minutes more (for a 1-in thick steak, this results in medium to medium well, but broil for less if you’d like it less done).
R-emove skillet from over, and place steak on a cutting board to rest for 15-20 minutes. At this time, assemble your tortillas (warm them if desired), salsa, extra chili sauce for drizzling and -cilantro. After the steak has rested, slice it into thin strips. Assemble tacos as desired and eat!
**Side Note: I did not broil my steak at all, because it was SUPER thin stir fry steak, and broiling would have literally charred it – so use your best judgment if you decide to broil/grill, as it totally depends on what kind of steak you have.**