- Steak (Skirt/New York Strip/Sirloin cuts)
- Corn Tortilla
- Cabbage (Shredded)
- Red chili flakes (2 tbsp or to taste)
- Garlic (3-4)
- Miso paste (2 tbsp)
- Rice wine vinegar (4 tbsp)
- Olive Oil
- Wasabi paste (1/4 tsp)
- Mayonnaise (2 – 3 tbsp)
- Salt & Pepper (To taste)
Generously season the steak on both sides with salt and pepper.
In a hot pan, add a tablespoon of olive oil (I used bacon fat) and add the steak into the pan and then add the peeled garlic. Cook the steak for 4 – 5 minutes until golden brown and slightly charred and then turn it over and cook for another 3 – 5 minutes for a medium-rare cook. You can alter your cook time as per your preference.
In a deep baking tray add the miso paste, 2 tablespoon of rice wine vinegar, 2 tablespoon of olive oil and season it with salt and pepper. Give it a nice mix.
Once the steak is cooked put the steak into the miso marinade and baste the steak with the marinade and let it rest.
In a bowl, add the cabbage, red chili flakes, the remaining rice wine vinegar and 2 tbsp of olive oil and give it a nice mix.
In another small bowl, add the wasabi taste and the mayonnaise and give it a stir.
Heat the tortillas directly on the flame for a minute on both sides. Then place a roller pin over the tortilla and and fold the tortilla in and hold it for 20 – 30 seconds.