Happy Monday! How were your weekends!? Mine consisted of lots of yard work (and garden work… I have tomatoes coming out my ears!), with a few awesome hiking views thrown in.

The view from Moro Rock in Sequoia National Park, if you’re interested.

I didn’t do any cooking this weekend, but lucky for you guys I’ve had this one recipe up my sleeve just waiting to be posted for a while now.

I rarely cook steak (aside from when Nick grills it– and even that is not very often lately), mostly because I don’t know what to do with it other than grilling it. I think we know by now that I love all things Thai-inspired, so I immediately ripped this recipe out of a magazine as soon as I saw it. I was still a little scared to attempt the steak, but I went for it. Not only did it turn out, but the flavors were ahhhhmazing.

Thai Steak Tacos

(adapted from Country Living, May 2013)

makes 8 tacos

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp honey
• 1 tbsp fish sauce
• 1 tbsp chili garlic paste (I used sambal oeleck)
• 1 tsp sesame oil
• Zest and juice of 1 lime
• 4 garlic cloves, smashed
• 1 lb boneless New York strip steak, cut into 1/4-inch strips
• 1 tbsp olive oil
• 1/4 cup mayonnaise
• 1/4 cup Sriracha sauce
• 1 cup shredded Napa cabbage
• 1/2 cup shredded carrot
• 6 radishes, thinly sliced
• 8 taco-size corn tortillas, warmed
• 1/4 cup fresh cilantro, roughly chopped
• 1 tbsp toasted sesame seeds

In a bowl, whisk together soy sauce, vinegar, honey, fish sauce, chili garlic paste, sesame oil, lime zest and juice. Pour into a large ziplock bag. Add garlic cloves and steak and seal bag. Refrigerate and marinate for 3-6 hours.

Heat olive oil in a large nonstick skillet over high heat. Add the steak (discarding the marinade) and cook until seared, stirring, about 5 minutes.

Combine mayo and Sriracha to make a sauce.

To assemble the tacos, top corn tortillas with steak, veggies and sauce, then sprinkle with cilantro and sesame seeds.

This is definitely a dish we will make again! The marinade on the meat was so delicious and caramelized the meat perfectly. The crunchy veggies and spicy sauce were the perfect complements. If you like less spice, just add more mayo to the sauce. If you’re not a steak fan, I bet this marinade would be just as great on chicken. Enjoy!