Teriyaki Beef Taco
Skirt steak lacquered in a ginger-soy teriyaki glaze, seared hard and tucked into corn tortillas with a crunchy sesame-lime slaw. Tokyo gloss, taquería format — sweet, salty, and charred at the edges.
- Time
- 35 min
- Heat
- Yield
- 10 tacos
- Region
- CDMX
Ingredients
Teriyaki beef
To build
Method
Whisk the soy, mirin, sake, sugar, ginger, and garlic; pour half over the steak to marinate and reserve the rest.
Toss the cabbage with lime juice, sesame seeds, and a pinch of salt and let the slaw sit to soften.
Pat the steak dry and sear it in an oiled, very hot skillet until charred outside and medium within.
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Rest the steak, then simmer the reserved marinade in the same pan until it reduces to a glossy glaze.
Slice the steak thin against the grain and toss it through the warm glaze.
Warm the tortillas, swipe each with chile-lime mayo, and pile on teriyaki beef, slaw, and scallions.
Build the plate
