Thai Steak Pita Tacos
Do you ever taste something so spectacular, so full of flavor and so much better than you ever expected that all you want to do is shout from the rooftops?! This Thai Steak Pita Taco is one of those things. It started with the marinade, when I took a spoonful to taste and had to restrain myself from slurping down the whole bowl because it was so good. My patience was then tested while the skirt steak soaked up that delicious marinade in my fridge for over an hour. Would you believe me if I told you that it was the longest hour of my life? Then, imagine my anticipation as I had to spoon more of the marinade over the steak while it sizzled on a grill pan. Thankfully, this cut of meat only takes minutes to cook, so I didn't have to wait too long until finally plating and sitting down to eat.
What sets this marinade apart from the rest is the Gourmet Garden Thai Seasoning. A blend of Lemongrass, Ginger, Cilantro and Chili Pepper are finely chopped together to bring immense flavor to any dish. I knew combining the Cold Blended Paste with similar Asian flavors, such as soy sauce, rice vinegar and sesame oil would be good...but I didn't know it would be great. The finished marinade elevated the skirt steak and was perfect for wrapping up into a pita taco.
Since I didn't want to overpower any flavors, I figured a slaw with rice vinegar would do the trick for accompanying the meat. While you could probably add a bevy of toppings to these steak tacos, I found in this case, simple is best. What I love most about this recipe is that it was so simple in preparation but complex in flavor. By prepping the steak and marinade the night before, this could easily become a quick 30-minute dinner for those busy weeknights. Additionally, this marinade is unique enough to use on various other proteins: grilled chicken, shrimp or even thai salmon rice bowls. I'm sincerely looking forward to incorporating this Thai Seasoning into many more of my fall cooking adventures.
Thai Steak Pita Taco Recipe
- 1 lb skirt steak, fat trimmed, cut into 1/2
- Pita shells (or taco shells)
- 2 tbsp Gourmet Garden Thai Seasoning Cold Blended Paste
- 1 tsp sugar
- 1 tbsp soy sauce
- 2 tbsp rice vinegar, divided
- 1 tsp sesame oil
- 1/2 tsp hoisin sauce
- 1 garlic clove, chopped
- salt, pepper to taste
- coleslaw mix (white and red cabbage)
- 1/2 red pepper, julienned
- 1 carrot, sliced
- 1 tbsp sesame seeds
For the marinade: combine Thai Seasoning, sugar, soy sauce, 1 tbsp rice vinegar, sesame oil, hoisin sauce and garlic and whisk until combined. Taste for salt and pepper. Feel free to play around with ingredients to find a spice level that works for you. In a plastic bag, add the halved skirt steak and combine with marinade. Using hands, make sure enough marinade is coating all sides of the steak. Place in the refrigerator for at least 1.5 hours, up to overnight.
Once the steak has marinated for the proper amount of time, heat up a saucepan over medium heat. Add the skirt steak to the pan and cook 4 minutes on each side, turning once.
As the steak cooks, warm the pita (one by one) in another saucepan over medium heat. Once crisp (about 3-5 minutes on each side), remove from pan and add to plate. In another small bowl, add the coleslaw mix with the peppers and carrots and add the remaining rice vinegar. Toss to combine, taste for salt and pepper and set aside.
Depending on preference, you could make a double batch of the marinade and spoon the rest over the steak as it cooks. Or, if there's any leftover marinade, feel free to use that as well. Once the steak hits the desired temperature on a meat thermometer (medium rare - medium should read 135-140 degrees), remove from pan and slice on cutting board, against the grain. Place on warmed pita, add the coleslaw and top with additional sauce (if necessary) and sesame seeds.