Asian-fusion Taco Tuesday just in time for the Olympic Winter Games

“The secret to these fun-to-eat street tacos is the ultra-tender hanger steak, which almost melts in the mouth, and the robust Korean-inspired marinade,” says Rost. “When garnished with a generous helping of slaw, they’re a complete meal.”

1 ½ pounds hanger or flank steak, about ¾-inch thick

3 tablespoons brown sugar

3 tablespoons soy sauce

2 tablespoons canola oil

2 large cloves garlic, peeled and coarsely chopped

1 tablespoon toasted sesame oil

½ teaspoon ground coriander

½ teaspoon red pepper flakes

½ teaspoon freshly ground black pepper

1/8 teaspoon Worcestershire sauce

2 packages of 4-inch flour tortillas

Asian slaw, for garnish

Shortly before serving, preheat the oven to 300 degrees, wrap flour tortillas in foil, and place them in the oven to warm.

In a large baking dish, stir together brown sugar, soy sauce, canola oil, garlic, sesame oil, coriander, red pepper flakes, black pepper, and Worcestershire. Place the meat in the marinade, turn it over once to coat both sides, and set it aside for 30 minutes, or cover and chill several hours or overnight.

Preheat a large grill pan over medium heat and brush it lightly with olive oil. When the pan is hot, remove the meat from the marinade and transfer it to the grill pan. Cook 5 minutes, turn the meat over, and cook 5 minutes more or until the meat is medium rare. Remove it from the pan, set it aside 5 minutes to rest, then slice into ¼-inch thick slices.

To serve, place slices of meat into flour tortillas, top with cabbage slaw, and fold in half. Garnish plate with additional slaw.

Yield: 4 servings

*Header photo credit: Christy Rost

Asian Slaw

“I like to make this slaw early in the day to allow time for the cabbage to soften and absorb the flavor of the sweet and tangy vinaigrette,” says Rost. “But I’ve also made it at the last minute and it still works!”

1 large Napa cabbage, about 2 ¼ pounds, rinsed and drained

½ cup cucumber, rinsed, peeled, seeded and chopped

1 large carrot, rinsed, peeled and coarsely grated

3 tablespoons red onion, peeled and finely chopped

3 tablespoons fresh cilantro, rinsed, dried and coarsely chopped

5 tablespoons rice vinegar

1 ½ teaspoons honey

1 teaspoon sweet chili sauce

½ teaspoon freshly ground black pepper

¼ teaspoon kosher or sea salt

¼ cup extra virgin olive oil

Early in the day, slice the cabbage in half lengthwise, trim the bottom, and remove the tough core. Slice the cabbage crosswise into thin slices and transfer to a large bowl. Add carrot, onion, and cilantro, and toss well to combine.

In a small bowl, stir together rice vinegar, honey, sweet chili sauce, pepper, and salt. Whisk in olive oil just until well combined. Pour the vinaigrette over the cabbage mixture and toss well. Cover and chill until ready to serve.

Yields: 8 servings

Find more recipes from Rost in her latest book “Celebrating Home” available from Bright Sky Press, visit her YouTube video series: Christy Rost Cooks: Celebrating Life and Home or see her tablescapes featured on Oprah.com.