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3-4
10 minutes
10-15 minutes
Preheat the griddle, setting one side to low heat and the other to medium-high heat.
Combine the bulgogi sauce ingredients in a bowl, taste, and adjust as needed. Set aside.
Mix the slaw ingredients in a large bowl, adjust seasoning, and set aside.
Mix the mayonnaise, sour cream, and Sriracha in a small bowl for the sauce. Taste and adjust spiciness. Set aside.
Rub the steaks with Essential Blend and Blackened Seasoning.
Heat 1–2 teaspoons of avocado oil on the griddle and sear the steaks, flipping every 30–60 seconds to form a crust (don’t cook through).
Remove the steaks, slice them thinly on a cutting board, and keep the slices together.
Return the sliced steak to the griddle, fan the pieces slightly, and add bulgogi sauce. Cook 1–2 minutes per side, adding more sauce with each flip.
Warm the tortillas slightly on the griddle.
Assemble tacos by adding steak to the tortillas, then topping with slaw and sauce. Garnish with cilantro, Sriracha, and sesame seeds if desired.
Serve and enjoy!
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