Goodbye weekend indulgences.
Goodbye two bottles of wine. Goodbye truffle fries. Goodbye accidental three-hour afternoon nap. Goodbye the entire bag of pita chips I polished off at 4 PM. Goodbye the massive burger on buttery buns. Goodbye long movie marathons. Goodbye spiked marshmallow fluff milkshake.
Oof.
But don’t worry—I’ll be back in a few days.
Maybe sooner, since self-control is not my strong suit. You’ll probably find me on the couch.
Hello Monday.
You’re alright. Sometimes.
I’ll let you be delicious.
This might be one of the most delicious dinners we’ve had in a long time—well, since the last great dinner I made.
Growing up, tacos were a weekly staple, and anything beyond plain ground beef felt like culinary blasphemy. These days I make tacos at least once a week, but beef rarely shows up. I usually go for chicken or shrimp, or sometimes just guacamole and cheese. And let’s be honest—the margaritas don’t hurt either.
Now I’m all about the steak. Completely. My husband melted when I said that; he looked at me like I’d put on a new pair of goggles.
Yes.
The crushed peanuts on these tacos are the star—they add a crunchy, savory pop that I couldn’t get enough of. I ate them for lunch, then again as a snack, and then late at night because they were worth it.
Thai Beef Tacos
2 to 4
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Ingredients
- 1 1/2 pounds flank steak
- 1 teaspoon salt
- 1 teaspoon pepper
Marinade
- 3/4 cup light canned coconut milk
- 1 tablespoon sesame oil
- 4 garlic cloves, minced or pressed
- 2 teaspoons freshly grated ginger
- 2 tablespoons brown sugar
- 3 tablespoons freshly chopped cilantro
- 1/3 cup sweet chili sauce
Quick Mango Salsa
- 1/2 mango, chopped
- 1 shallot, diced
- 1 jalapeno, diced
- 2 tablespoons freshly chopped cilantro
- A sprinkle of sugar, salt & pepper
Tacos
- 1 teaspoon canola oil
- 8–10 corn tortillas
- 1/2 cup sweet chili sauce
- 1/4 cup chopped peanuts
- Green leaf or romaine and fresh cilantro for topping
Instructions
- Sprinkle the flank steak with salt and pepper. In a bowl, whisk together coconut milk, sesame oil, sweet chili sauce, garlic, ginger, brown sugar and cilantro. Place the steak in a zip-top bag or shallow dish and pour the marinade over it. Refrigerate for 6–24 hours.
- When ready to cook, remove the steak from the fridge and let it sit at room temperature for 20–30 minutes. Combine mango, shallot, jalapeno, cilantro, a pinch of sugar, salt and pepper in a bowl; set aside. Preheat a large oven-safe skillet over high heat and preheat the oven broiler. Brush a very thin layer of oil on the skillet. Remove the steak from the marinade and sear in the hot skillet for 2–3 minutes per side.
- Transfer the skillet directly under the broiler and cook 3–4 minutes, then flip and cook another 3–4 minutes, depending on thickness and desired doneness. Remove the steak and let it rest on a cutting board for 15–20 minutes. Warm tortillas if desired, assemble with sliced steak, mango salsa, extra chili sauce, chopped peanuts and cilantro, and serve.
Notes
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SO GOOD. Make this for dinner.