(Family Features) Combine the best of both worlds this summer with an ethnic favorite straight off the grill. These Asian Carne Asada Tacos require less than half an hour of prep and cook time for a quick, easy family meal.
Skirt steak is marinated in a NAKANO Seasoned Rice Vinegar-based marinade for a unique, delicious flavor combination before hitting a hot grill then layering in tortillas with your desired garnishes.
Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.
Watch video to see how to make this recipe!
Asian Carne Asada Tacos
Prep time: 15 minutes
Cook time: 5 minutes
- 1 1/2 pounds beef skirt steak
- 1/2 cup NAKANO Seasoned Rice Vinegar
- 2 tablespoons sugar
- 2 teaspoons sambal oelek (Asian chili garlic sauce)
- 1/2 teaspoon kosher salt
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 teaspoons ancho chili powder
- 1/2 teaspoon ground cumin
- 1/4 cup water
- 1 medium red onion, halved, thinly sliced
- corn tortillas, warmed
- roasted tomato or tomatillo salsa
- cilantro sprigs
- sliced avocados
- thinly sliced radishes
- Using fork, pierce steak at 1/2-inch intervals. In large bowl, whisk vinegar, sugar, sambal oelek and salt. Reserve 1/4 cup mixture for later use. Add soy sauce, oil, chili powder and cumin to remaining vinegar mixture. Add steak; turn to coat. Let stand 10 minutes to marinate.
- To make pickled onions: In medium microwaveable bowl, combine water and reserved vinegar mixture. Microwave 2-3 minutes, or until hot. Add onions, submerging in vinegar mixture. Let stand at room temperature until cool.
- Preheat grill to high heat. Grill steaks 1-2 minutes on each side, or until medium rare. Let stand 5 minutes before slicing against grain into thin strips.
- Serve with tortillas, salsa, pickled onions, cilantro, avocado and radishes.
(Family Features) Summer is the perfect time to bring out the grill and enjoy creating a flavorful meal when entertaining your family and friends. While some choose to whip up classic recipes, you can heat things up by taking advantage of all the seasonal ingredients and popular culinary trends, such as opting for authentic, Asian-inspired recipes.
With many Americans opting to eat more ethnic foods, it’s evident that global flavors continue to be on the rise. While Asian flavors are not new, they continue to pique consumers’ curiosity. Incorporating on-trend, plant-based products and ingredients that bring out Asian flavors aid in creating bright and balanced dishes for all your eating occasions both indoors and in the backyard this summer.
Consider these tips to ensure your summer gatherings are ones to remember.
Take Advantage of Seasonal Ingredients
Summer provides a variety of fresh flavors to incorporate into meals, whether you’re stirring up a classic family recipe or something new. Seasonal tastes like tomatoes, peaches, corn, blueberries, avocados and other sun-ripened fruits and vegetables can help showcase the variety of the summer harvest.
Opt for Simple, Flavorful Swaps
From sides to salads and sandwiches, many summer dishes are served with creamy condiments. However, simple, accessible swaps can provide the same robust flavors using fewer, cleaner ingredients. One time-tested example is rice vinegar, which can be an alternative to mayonnaise and creamy dressings. To help elevate the flavors of your summertime dishes with minimal calories, consider an option like the NAKANO lineup of eight delicious rice vinegars, which are made with real rice and the finest ingredients, creating a clean flavor that is smoother and mellow compared to other vinegars. Featuring easy-to-read labels with no more than seven ingredients, it has no added preservatives, no artificial flavors and no high-fructose corn syrup or MSG. These rice vinegars are available in eight delicious varieties, including the new Toasted Sesame Rice Vinegar.
Serve Up On-Trend Asian Dishes
Asian flavors and ingredients continue to be increasingly popular due to delicious flavor profiles combined with vibrant colors and presentation on the plate. When warmer weather calls for lighter meals, go for an option that blends popular culinary trends and adventurous tastes like those typically found in Asian cooking to wow your crowd. Even the most inexperienced of cooks can whip up this Asian Buddha Bowl with Lemon-Tahini Dressing, featuring tofu, nourishing veggies and a sweet-yet-tangy dressing – a combination to leave your guests eager for your next get-together.
For more recipe inspiration and tips for creating fresh summer flavors, visit NAKANOFlavors.com.
Asian Buddha Bowl with Lemon-Tahini Dressing
Prep time: 20 minutes
Cook time: 10 minutes
- 2 tablespoons NAKANO Seasoned Rice Vinegar or NAKANO Roasted Garlic Rice Vinegar
- 1/4 cup tamari (Japanese soy sauce)
- 1 tablespoon sesame oil
- 2 teaspoons chili paste
- 2 garlic cloves, diced
- 2 blocks extra-firm tofu, pressed and cut into 1-inch cubes
- nonstick cooking spray
- wooden skewers, soaked in water
- 2 cups fresh, shredded carrot
- 2 cups broccoli, cooked and cut into small florets
- 3 cups brown rice, cooked
- 2 teaspoons sesame seeds, toasted
- 1 tablespoon NAKANO Natural Rice Vinegar or NAKANO Organic Natural Rice Vinegar
- 2 tablespoons tahini (sesame seed paste)
- 3 tablespoons sesame oil
- 1 tablespoon tamari (Japanese soy sauce)
- 1 tablespoon maple syrup
- 1 garlic clove, grated
- 1 teaspoon grated ginger
- 2 tablespoons lemon juice
- To make Tofu Marinade: In small bowl, whisk rice vinegar, tamari, sesame oil, chili paste and diced garlic. Add tofu to bowl and place in refrigerator 10-20 minutes to allow tofu to marinate.
- Before lighting grill, spray with nonstick cooking spray then heat grill to medium-high heat. Remove tofu from marinade and thread on skewers. Grill each skewer 10 minutes, turning midway, or to desired doneness.
- To make Buddha Bowl: In six bowls, evenly combine carrots, broccoli, baked tofu, brown rice and sesame seeds.
- To make Lemon-Tahini Dressing: In medium bowl, whisk rice vinegar, tahini, sesame oil, tamari, maple syrup, garlic, ginger and lemon juice until combined. Top each bowl with dressing, as desired.
Substitutions: Tofu can be substituted with 1 1/2 pounds boneless, skinless chicken or top sirloin steak.