Kogi Tacos December 16, 2014 by Jill Foucre Leave a Comment Kogi Tacos 2014-12-16 14:53:30 Serves 6 Print Marinade 1/3 cup soy sauce ¼ cup honey 1 t. freshly ground black pepper 1 ripe kiwi 1 yellow onion 8 cloves garlic 2 T. sesame oil Tacos 2 lbs. skirt steak 2 pkgs flour tortillas 2 cups long grain rice, cooked according to package directions 1 bunch cilantro, chopped 3-4 limes 1 can black beans, rinsed and drained 1 red onion, diced 2 cups of fresh or frozen corn (thawed) 1 seedless cucumber (peeled, de-seeded, and sliced) 2 T. rice vinegar toasted sesame seeds, to taste or garnish salt, to taste Hot Pepper Sauce ¼ cup Sambal Oleek sesame oil to taste Marinade Blend all of the marinade ingredients together and set aside. Tacos Place skirt steak in a Ziploc bag and pour the marinade over the meat. Distribute marinade to cover all skirt steak. Place in refrigerator up to 8 hrs or overnight. Make cilantro lime rice: Squeeze juice of one lime over cooked rice and season with cilantro and salt. Set aside. Make black bean and corn salsa: Toss black beans, handful of diced red onions, corn, and cilantro with juice of one freshly squeezed lime. Season with salt. Make cucumber relish: Toss sliced cucumber with rice vinegar and garnish with sesame seeds. Heat grill pan or grill. When pan is hot, place skirt steak on grill for 3-4 min per side. Remove from grill and allow to rest for a few minutes. Slice steak against the grain into 1” strips. Assemble tacos adding black bean/corn salsa, cilantro/lime rice, and cucumber relish. Top with hot pepper sauce, as desired. By Jenny Chang Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/