Korean Flank Steak Tacos BeefEntrée “l like these spicy savory tacos with a glass of Redemption Zin. The Asian flavors go well with the spicy notes of the Zin. Enjoy!” -Jane Houser, AVV Tasting Room Associate – Serves 4 – 2 Tbsp. rice vinegar ¾ tsp. Asian sesame oil ¼ tsp, salt 1 ½ tsp. sugar ½ English cucumber, thinly sliced 1 Tbsp. soy sauce 1 Tbsp. fresh ginger, minced ½ tsp. black pepper, freshly ground 1-¾ lbs. flank steak (cut with grain 3 inch slices) 8-6 inch flour tortillas 1 cup Kimchi, coarsely chopped cilantro, chopped (to garnish) vegetable oil Whisk the vinegar, sesame oil, ¼ tsp. salt, and ½ tsp. sugar in a bowl until sugar is dissolved. Add cucumber and combine; let sit at room temperature for 30 minutes. Whisk soy sauce, ginger, 1 tsp. sugar and ½ tsp. pepper in a small bowl. Brush both sides of steak with the soy sauce mixture. Heat outdoor grill to medium high. Oil the grates with vegetable oil. Grill the steak, turning once until medium, about 4-5 minutes per side. Transfer to a cutting board, cover with foil and let rest. Slice steak thinly against the grain. Serve with warm flour tortillas and top with cucumber mixture, kimchi and cilantro.