Vietnamese Tacos w/ Thai Cucumber Radish Salsa, Cilantro Sour Cream, Candied Jalapeños, Black Cherry Jam




3 beef strip steaks (about 2 1/2 lb.) 

1/4 cup fish sauce  

1/4 cup rice wine vinegar

2 tablespoons grated fresh ginger  

3 garlic cloves, minced

2 tablespoons sugar  

2 tablespoons honey  

1 tablespoon sesame oil  

1 teaspoon freshly ground pepper  

1/2 medium-size red onion, sliced

8 (6-inch) soft taco-size flour tortillas, (fry these in canola, as usual) 


Vietnamese Dipping Sauce

1/2 cup water

1/4 cup fish sauce

1/4 cup white vinegar

3 tablespoons sugar

2 tablespoons fresh lime juice

2 garlic cloves, minced

1 serrano pepper or Thai chile pepper, sliced and seeded


Toppings: thinly sliced red cabbage, matchstick carrots, thinly sliced red onion, chopped fresh cilantro, chopped fresh mint, cucumber slices


1. Place steaks in a large zip-top plastic freezer bag. Whisk together fish sauce and next 7 ingredients. Stir in red onion, and pour mixture over steaks in freezer bag. Seal and chill 8 to 24 hours, turning once.

2. Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade.

3. Grill steaks 7 to 8 minutes on each side or to desired degree of doneness, turning every 3 to 5 minutes. Cover loosely with aluminum foil, and let stand 10 minutes.

4. Cut steaks diagonally across the grain into thin strips, and serve in warm flour tortillas with Vietnamese Dipping Sauce and desired toppings.

Thai Cucumber Radish Salad


1/2 cup rice wine vinegar

3 tablespoons sugar

2 tablespoons light oil (canola)

1 pound daikon radish, peeled, thinly sliced

1 English cucumber, thinly sliced

1 red bell pepper, seeded, thinly sliced

1 teaspoon crushed red pepper flakes

20 fresh basil leaves


Assemble by deep frying your tortillas in canola oil, spread black cherry jam across the tortilla, and build it up as you like from there.