From the Big Green Egg Lifestyle magazine
I was browsing through the Big Green Egg Lifestyle magazine and came across this recipe. It looked really good in the picture. Then I saw that marinade included sesame oil. Sounds crazy, but I really like marinades made from sesame oil. This taco was as good as it looked in the picture. Better even. The recipe goes with the Sesame Soy Jicama Slaw. It was supposed to go on the taco, but we had it as a side.
Ingredients
For the Roasted Pico de Gallo:
- 1 jalapeno pepper or Red bell pepper if you don’t want the heat
- 1 large tomato
- 1 sweet onion
- 12 sprigs chopped cilantro
- 1 lime
For the tacos:
- 2 lbs Boneless beef short ribs
- 12 to 16 corn tortillas
- 1 cup of shredded romaine lettuce
- 1 cup soy sauce
- 1 cup of brown sugar
- ½ cup sesame oil
- ½ cup rice wine vinegar
- 2 tbsp minced garlic
Directions
For the Roasted Pico de Gallo:
Set the Egg for direct cooking at 350.
Slice the onion and lime in half.
Place the onion, lime, and pepper on the Egg about 5 minutes per side.
I forgot to put the lime on my grocery list (a-duh to me) so I ended up using lime juice from a bottle.
Remove the onion, lime, and pepper when charred on both sides.
Finely chop all the ingredients, put in a bowl and cover with the lime juice.
Salt and pepper to taste.
For the tacos:
Whisk the soy sauce, brown sugar, sesame oil, rice wine vinegar, and garlic in a glass bowl. Set aside ½ cup of marinade for cooking.
I started the marinade early in the morning before the Roasted Pico de Gallo.
Slice the short ribs into ¼ inch thick slices by cutting against the grain.
Place the short ribs and the marinade in a resealable bag making short all of the meat is completely coated. Marinate overnight or for at least 2 hours prior to grilling.
Set the Egg for direct cooking at 350.
Drain the marinade from the meat.
Cook the meat 4-5 minutes per side. Brush with marinade before the last minute.
Once the ribs are done cooking let them rest for another 5 minutes, then slice into bite size pieces.
Place the meat in a warm corn tortilla, top with shredded romaine lettuce, Roasted Pico de Gallo, and jalapeno seeds if desired for some extra heat with Jicama Slaw on the side.
Korean BBQ Short Rib Tacos with Roasted Pico de Gallo
Ingredients
- For the Roasted Pico de Gallo:
- 1 jalapeno pepper or Red bell pepper if you don’t want the heat
- 1 large tomato
- 1 sweet onion
- 12 sprigs chopped cilantro
- 1 lime
- For the tacos:
- 2 lbs Boneless beef short ribs
- 12 to 16 corn tortillas
- 1 cup of shredded romaine lettuce
- 1 cup soy sauce
- 1 cup of brown sugar
- ½ cup sesame oil
- ½ cup rice wine vinegar
- 2 tbsp minced garlic
Instructions
For the Roasted Pico de Gallo:
Set the Egg for direct cooking at 350.
Slice the onion and lime in half.
Place the onion, lime, and pepper on the Egg with the dome open.
Remove the onion, lime, and pepper when charred on both sides. About 5 minutes per side.
Finely chop all the ingredients, put in a bowl and cover with the lime juice.
Salt and pepper to taste.
For the tacos:
Whisk the soy sauce, brown sugar, sesame oil, rice wine vinegar, and garlic in a glass bowl. Set aside ½ cup of marinade for cooking.
Slice the short ribs into ¼ inch thick slices by cutting against the grain.
Place the short ribs and the marinade in a resealable bag making short all of the meat is completely coated. Marinate overnight or for at least 2 hours prior to grilling.
Set the Egg for direct cooking at 350.
Drain the marinade from the meat.
Cook the meat 4-5 minutes per side. Brush with marinade before the last minute.
Once the ribs are done cooking, let them rest for another 5 minutes, then slice into bite size pieces.
Place the meat in warm corn tortilla, top with shredded romaine lettuce, Roasted Pico de Gallo, and jalapeno seeds if desired for some extra heat.
Notes
Recipe from EggingMyHouse.com
