Recipe: Bulgogi Steak Tacos with Chimichurri & Spicy Pickled Root Veggies
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I love buying heirloom carrots in different colors. They usually are small and come with their beautiful greens still attached. But one thing I have struggled with in the past is what to do with the greens. While I have tried putting them raw in salads, the flavor is a little too earthy for me. I hate to waste food, especially now, when we are all trying to keep our grocery trips limited and make the most of what food we already have in our pantries and fridges. When Bibigo USA challenged me to come up with a no-waste recipe idea for Earth Day, I jumped on the challenge to resolve my carrot conundrum.
Because the texture of the carrot top greens are similar to parsley, I realized that a chimichurri would be an ideal way to use up the greens in a delightfully palatable way. The bold acidity of the vinegar in a chimichurri is just the thing to balance really well with the earthy taste of the carrot top greens. Since chimichurri is usually an accompaniment for steak, I thought steak tacos would be a fun way to use all these ingredients together. This recipe uses carrots and radishes in the form of spicy pickles, their green tops in the form on chimichurri, and steak marinated in Bibigo USA’s convenient bulgogi marinade to make no-waste tacos that are both beautiful and bright in flavor.
How to Make Bulgogi Steak Tacos with Chimichurri & Spicy Pickled Root Veggies
Ingredients for the Steak
1 lb sirloin steak
1/4–1/2 cup Bibigo Original Korean BBQ Sauce
1 tbsp butter
Ingredients for the Pickles
2 radishes
4 small carrots
1 tsp salt
2 tsp sugar
2–3 tsp gochugaru
3/8 cup rice vinegar
1/2 cup water, boiling
1/4 cup water, warm
1 tsp sesame oil
Ingredients for the chimichurri
1 cup carrot leaves, washed and dried
1/4 cup radish leaves, washed and dried
1 tsp dried oregano, finely crushed
1 clove garlic, minced
1/4 tsp gochugaru
1/4 tsp garlic powder
1 tsp salt
1/4 cup red wine vinegar
1/4 cup + 1 tbsp good quality olive oil
finely ground black pepper to taste
For serving
10 corn tortillas
Procedure
Divide steak into long chunks, about 2 to 2 1/2 inches wide. Place in a wide dish and add enough Bibigo Original Korean BBQ Sauce to cover the steak. Allow to marinade in the refrigerator for at least 30 minutes.
To prepare the pickles, thinly slice carrots and radishes. Combine carrots and boiling water in a bowl and let stand for 1 minute to allow carrots to soften. Drain. Add warm water, salt, and sugar and stir until salt and sugar have dissolved. Add radish slices, gochugaru, and rice vinegar. Stir to combine and set aside to marinate for at least 30 minutes.
To prepare the chimichurri, chop root vegetable leaves until very fine. Transfer to a bowl and mix in dried oregano, garlic, gochugaru, garlic powder, salt, and pepper. Stir in vinegar and olive oil. Set aside and stir thoroughly again before serving.
Drain marinated steak and use a paper towel to pat dry. Heat a cast iron skillet on high. Add butter and swirl to coat skillet. Add steak in a single layer. Allow steak to cook undisturbed on one side and then flip and cook to desired doneness on the other side (2 1/2 to 3 minutes on each side for medium rare). Transfer to a grooved cutting board and allow to rest for 10 minutes.
While steak is resting, drain liquid from pickles and add sesame oil. Toss to combine.
Heat corn tortillas in a dry skillet or over a gas burner until edges are lightly charred. Transfer to a tortilla warmer or basket with a damp cloth.
Slice rested steak into thin slices against the grain. To assemble tacos, place about 5 pieces of steak on each tortilla, add a small spoon of pickles, and drizzle chimichurri on top.
Thank you so much to Bibigo USA for sponsoring this recipe! For more recipe ideas and to learn more about their products, visit their website!
