Vietnamese Grilled Steak Tacos #A1 Recipe

Name: Vietnamese Grilled Steak Tacos #A1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh garlic, finely chopped; 1 cup green onion, thinly sliced, divided use; 1/4 cup fresh ginger, peeled and chopped; 1 cup Asian pear, peeled and chopped; 1/2 cup A.1. Original Sauce; 1/2 cup soy sauce; 1/2 cup mirin; 2 tablespoons lemongrass, finely chopped; 2 tablespoons of fresh mint, finely chopped; 2 tablespoons fresh cilantro, finely chopped; 2 tablespoons sugar; 1 tablespoon sesame oil; 1 tablespoon fresh lime juice; 2 teaspoons kosher salt, divided use; 1/2 teaspoon red pepper flakes; 2 lbs flank steaks, trimmed; 1/2 teaspoon ground black pepper; 1 cup seedless European cucumber, thinly sliced; 1 cup fresh spinach, thinly sliced; 1 cup fresh spinach, stems removed, thinly sliced; 1 cup grape tomatoes, halved; 1 cup avocado, peeled and medium diced; 2 tablespoons olive oil; 2 teaspoons balsamic vinegar; 2 teaspoons lemon zest, finely grated; 12 corn tortillas, warmed; 3/4 cup citrus ranch dressing; 12 fresh cilantro stems; 12 fresh mint sprigs; 12 lime wedges

Servings: persons

3 tablespoons fresh garlic, finely chopped
1 cup green onion, thinly sliced, divided use
1/4 cup fresh ginger, peeled and chopped
1 cup Asian pear, peeled and chopped
1/2 cup A.1. Original Sauce
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons lemongrass, finely chopped
2 tablespoons of fresh mint, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon fresh lime juice
2 teaspoons kosher salt, divided use
1/2 teaspoon red pepper flakes
2 lbs flank steaks, trimmed
1/2 teaspoon ground black pepper
1 cup seedless European cucumber, thinly sliced
1 cup fresh spinach, thinly sliced
1 cup fresh spinach, stems removed, thinly sliced
1 cup grape tomatoes, halved
1 cup avocado, peeled and medium diced
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons lemon zest, finely grated
12 corn tortillas, warmed
3/4 cup citrus ranch dressing
12 fresh cilantro stems
12 fresh mint sprigs
12 lime wedges

1
Place the garlic, half of the green onions, ginger, A.1. Sauce, soy sauce, mirin, lemongrass, cilantro, mint, sugar, sesame oil, lime juice, 1 teaspoon of kosher salt, and red pepper flakes into a food processor and puree until the marinade is smooth.
2
Place the flank steak into a shallow pan and pour the marinade over the meat. Turn the flank steak in the marinade to evenly coat. Cover the pan with saram wrap and refrigerate for 1 hour.
3
Heat a BBQ charcoal grill and let the briquettes burn down until covered in ash. Remove the steak from the marinade and pat dry with absorbent paper towels. Generously spray the grill grates with nonstick vegetable cooking oil. Place the flank steak onto the grill, season with the remaing kosher salt and black pepper. Cook the flank steak for 6 minutes on each side or until the steak is cooked medium rare. Generously brush the flank steak with the marinade while grilling. Remove the meat from the grill and reserve in a warm area for 5 minutes.
4
In a mixing bowl combine the remaining green onions, with the cucumbers, spinach, tomato halves, olive oil, and balsamic vinegar. Place the salad in the refrigerator for 10 minutes to marinate.
5
Using a serrated edged knife diagonally slice the meat into thin strips; evenly arrange the steak strips onto each tortilla. Place 2 tortillas in the center of 6 decorative serving platters. Using a slotted spoon attractively place the salad over the meat on each tortilla. Evenly garnish each tortilla with diced avocadoes.
6
Using a squirt bottle decoratively drizzle the Citrus Rosemary Dressing over the top of each taco, garnish each plate with sprigs of cilantro, mint and a lime wedge.
7
Citrus Ranch Dressing 2 cups.
8
2 cups Ranch Dressing, bottled 2 Tablespoons fresh rosemary minced 2 teaspoons garlic, finely chopped 1 Tablespoon lemon juice 1 teaspoon lemon zest, finely grated 1 teaspoon Worstershire sauce 1/8 teaspoon black pepper, ground.
9
Place all ingredients into a mixing bowl and stir using a whisk.

1259

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 3 tablespoons fresh garlic, finely chopped, 1 cup green onion, thinly sliced, divided use, 1/4 cup fresh ginger, peeled and chopped, 1 cup Asian pear, peeled and chopped, and more.

Yes, Vietnamese Grilled Steak Tacos #A1 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Grilled Steak Tacos #A1

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions