Spicy Korean steak tacos with honey-lime slaw and toasted cashews

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Spicy Korean steak tacos with honey-lime slaw and toasted cashews

Dairy-Free, Spicy

2 Servings, 950 Calories/Serving

20 Minutes

Inspired by Chef Roy Choi, founder of the popular Korean-Mexican food truck Kogi, we’ve created these steak tacos stacked with premium Black Angus steaks, spicy gochujang, and a bright honey-lime slaw. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ cup Mother-in-Law’s gochujang
  • Steak options:
  • 2 Black Angus New York strips (about 10 ounces each)
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 2 ounces organic shredded green or other cabbage
  • Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
  • 1 or 2 organic radishes (about 2 ounces total)
  • 3 organic scallions
  • 3 tablespoons dry-roasted cashews
  • 4 or 5 sprigs organic fresh cilantro
  • 1 tablespoon shichimi togarashi
  • 6 Mi Rancho Artisan tortillas

Nutrition per serving

Calories 950, Total Fat 44g (68% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 1320mg (55% DV), Total Carb. 79g (26% DV), Fiber 13g (52% DV), Total Sugars 15g (Incl. 4g Added Sugars, 8% DV), Protein 56g
Contains: Tree Nuts (cashew), Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and marinate the steaks; make the slaw

  • Set aside half the gochujang for the cooked steaks.
  • Pat the steaks dry with a paper towel; season with salt and pepper. Coat the steaks on both sides with half the gochujang. Let stand while you prepare the slaw and other toppings.

In a medium bowl, toss together the cabbage, honey-lime vinaigrette base, and 1 to 2 teaspoons oil. Season to taste with salt and pepper. 

2

Prep the remaining taco toppings; toast the cashews

  • Thinly slice the radishes.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Coarsely chop the cilantro.

In a dry large frying pan over medium heat, toast the cashews, stirring often, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl, sprinkle with the shichimi togarashi, and toss to coat. Wipe out the pan.

3

Cook the steaks

In the same pan used for the cashews, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the steaks.

 

For New York strips and rib-eyes: 

Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. 

 

For filet mignons:

Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.

 

Transfer the cooked steaks to a cutting board to rest for 5 minutes and brush with as much of the remaining gochujang as you like. Thinly slice the steaks. Wipe out the pan if using to warm the tortillas. While the steaks are resting, heat the tortillas.

4

Warm the tortillas

On the stovetop directly over a flame, or in the same pan used for the steaks, warm the tortillas over medium heat, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Set out the tortillas, steaks, slaw, radishes, scallions, cashews, cilantro, and any remaining gochujang. Invite everyone to assemble their own tacos. 

Kids Can!
  • Assemble the slaw.
  • Crush the cashews.
  • Time the steaks.
  • Help set out the taco fixings.