Chili Crunch Steak Tacos with Sour Cucumber Radish Slaw & Corn

Ingredients

For the Steak 

1.5 lbs skirt steak 

3/4 cup sodium-free soy sauce 

2 tbsp honey 

2 tsp red pepper flakes 

2 tbsp fresh diced ginger 

2 tbsp diced garlic 

6-inch flour tortillas 

Laoganma Spicy Chili Crisp (you can find this in any Asian grocery and most often is available in other groceries amongst the Asian foods).  

Heartbeat Hot Sauce: Red Habanero by Heatonist

For the Sour Cucumber Radish Slaw 

1 English cucumber 

4 red radishes 

5 tbsp rice wine vinegar 

1 tsp red pepper flakes 

For the Corn 

2 ears corn 

4 tbsp olive oil 

salt and pepper 

1.5-2 tbsp kewpei Japanese mayonaise 

1 tbsp Mexican Hot Chili powder 

Directions for Steak 

Place steaks in the bottom of a big bowl. Mix ingredients and cover the steak. Allow marinating for 2 hours. Grill them over coals until medium-rare. Remove, allow to rest, then thinly slice the steak into strips, and then again down to bite-sized pieces. 

Directions for Slaw 

Peel and thinly slice the English cucumber. Peel and thinly slice the radishes as well or (and this is more fun!) get a Joseph Joseph Spiro-Handheld Spiralizer and turn the radishes into long noodles. Add the rice wine vinegar and red pepper flakes. 

Directions for Corn 

Shuck the corn, place on a baking sheet, and cover the ears in olive oil, salt and pepper and broil until finished (appx 6-8 minutes per side). Remove the corn from the oven and take the corn off the cob. I tend just to hold the corn with some tongs and use my bread knife (I know, I know) to remove the corn from the cob onto the baking sheet. Then use a flat spatula to scoop the corn into a large bowl, add the mayo, stir, then the Mexican chili powder and stir again. 

Assembly 

Apply 1 tbsp (or desired amount) of Laoganma Spicy Chili Crisp to the base of the flour tortilla. 

Then add the steak, top with slaw, then corn, and finally drizzle the Heatonist sauce over the top.