My husband loves Thai food, so when I saw this on Country Living, I knew I had to add it to my list of dinners to make. Here is the link: http://www.countryliving.com/food-drinks/recipes/a4169/thai-steak-tacos-recipe-clv0513/. It turned out really good to which is always a bonus 🙂
In the morning, I made the marinade of 1/4 C low sodium soy sauce, 1/4 C rice wine vinegar, 2 tbsp. honey, 1 tbsp. fish sauce, and 1 tsp olive oil (because my hubby hates sesame seed oil). Add the NY Strip Steak to the marinade in a large zip lock bag, toss it to coat, and then leave in the refrigerator for 3-6 hours (I had my hubby do this when he got home from work, so it sat for about 3 hours by the time I got home, but I think I could have done it in the morning and let it go all day, so I will try that next time).
When I got home, I started by making a sauce out of 1/2 C mayo (I used miracle whip), and 1 tbsp. sriracha sauce (recipe calls for Asian hot sauce so I could have used the chili garlic sauce as a substitute). Set that aside and start chopping veggies. Chop up some green cabbage, carrots, radishes, and green onions (I added these because we love them and I had them on hand from the last post). Toss the veggies together and set aside.
In a large skillet, heat 1 tbsp. olive oil over medium high heat. Increase the heat to high, and add the steak (discarding the marinade) to sear it on both sides. Continue cooking over medium heat till cooked through (to your liking). Remove to a plate and set aside to rest. While that is resting, chop up cilantro (I forgot this because I was rushing and I know we would have LOVED this addition). Once the steak has rested for about 5 minutes, slice it thin for serving.
To build the taco, heat the tortillas over the open flame on the stove, top with a few slices of meat, mayo mixture, veggie mixture, and then top with cilantro and sesame seeds. repeat for as many as you would like and enjoy!