I’ve quickly become a big fan of my Spark Grill — it’s a hybrid of electric and charcoal — and not only is it easy to use, it’s even easier to clean. You basically put in a charcoal cartridge, turn the dial to the temperature you want, and you’re done! Here’s a recent recipe I created using another favorite, Bachan’s Japanese Barbecue Sauce.
Japanese Barbecue Tacos
- 1 Skirt or Flap Steak
- Bachan’s Japanese Barbecue Sauce
- 1 red bell pepper
- 1 sweet onion
- 16 pieces of fresh pineapple chunks
- 1 tablespoon rice vinegar
- 1 tsp kosher salt
- 1 tsp chili flakes
- Kewpie Mayonnaise
- Sriracha Sauce
- Furikake
- Green Onions, chopped
- Cilantro, chopped
- Tortillas
Instructions
Put the steak in a zip lock bag and coat with teriyaki sauce and marinate overnight.
Cut the pepper and onions into large even pieces and thread them onto the skewers. Also thread the pineapple chunks.
Use an Everyday Briq on your Spark Grill and preheat it to 500°.
Once it reaches temperature, grill the vegetables and pineapple for 12 minutes turning every few minutes until they are slightly charged.
Take the vegetables off the grill and let them cool slightly.
While you’re cooking the meat (next step) put the vegetables and pineapple in a food processor and pulse until they are coarsely chopped. Place in a bowl and add in rice vinegar, salt, and chili flakes and mix well.
Grill the meat for 10 minutes and then turn and keep cooking until it reaches 130 to 135°F for medium rare. Let sit for five minutes and then chop into small pieces.
Heat up your choice of tortillas and then top with the grilled vegetable and pineapple salsa, steak, Kewpie Mayonnaise, Sriracha Sauce and more teriyaki sauce. Finish with a sprinkling of Furikake, chopped green onions and cilantro.
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