Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe
This is a less traditional take on a taco, but the combination of ingredients fully deliver with flavor. If you're really into spice, add as much Gochujang to the tahini sauce as desired.
Ingredients
Gochujang-Tahini Sauce
- 1/4 cup tahini
- 1 1/2 tbsp gochujang
- 2 tbsp water plus 1 tsp, if needed
- 1 1/2 tsp salt plus more, to taste
- 1 tsp rice wine vinegar
- 1 lime juice only
Steak & Taco Assembly
- 1 avocado ripe but still semi firm - cut into half moon slices
- 1 steak New York strip or Ribeye
- 8 tortillas for 2 tacos per person (use more if desired)
- 1/4 cup white onion diced
- 1/4 cup cilantro roughly chopped (optional - scallions would also be great)
- 2 tbsp olive oil
- salt
- lime wedges to serve, optional
Instructions
Gochujang-Tahini Sauce
- Whisk all ingredients together until smooth but drippy. Season with more salt as needed. Set Aside until ready to assemble tacos.
Steak & Taco Assembly
- One hour (at least) before you plan to cook your steak, salt it heavily all over and place it on a plate. Refrigerate for one hour. Take it out to sit at room temperature 20 minutes before grilling.
- Heat grill to high for 15 minutes. Brush steaks all over with 1 tbsp olive oil and salt both sides. Grill steaks for 5 minutes, flip and grill for another 3-5 minutes for medium rare.
- Remove steaks from the grill, tent with foil and allow them to rest for 5-7 minutes. While the steaks rest, brush avocado slices with remaining 1 tbsp of olive oil and season with salt on both sides. Grill avocado slices for 5 minutes, flipping halfway through.
- After steak has rested, slice it against the grain.
- To assemble the tacos, top with 1-2 pieces of steak, avocado and onion. Drizzle the gochujang-tahini sauce on top and garnish with cilantro or scallions.
