Traeger Kimchi Steak Tacos


Quick, easy, and chock-full of handheld happiness. I love you, Taco night.

Traeger Kimchi Steak Tacos


2 pounds striploin (NY strip) steak, 1 ½ inch thick

1 ripe pear, grated in a box grater

½ medium red onion, grated in a box grater

2 garlic cloves, minced

1 tablespoon minced fresh ginger

1 ½ tablespoons brown sugar

2 tablespoons soy sauce

1 tablespoon mirin

1 teaspoon sesame oil

Quick Gochujang Aioli

½ cup mayonnaise

1 ½ tablespoons gochujang

1 garlic clove, minced

Zest and juice of 1 lime

Pinch of salt

Tacos Fixings

1 cup prepared kimchi

2 cups shredded cabbage

1 – 2 jalapenos, finely sliced

2 radishes, finely sliced

1 tablespoon toasted sesame seeds

1 bunch of cilantro

Warm flour tortillas, to serve

First up, marinade time. Combine all of the marinade ingredients in a ziplock bag and add the steak. Give everything a cocktail-style Tom Cruise shake, then chill in the fridge overnight (or at least 2 hours) to let those flavours work their magic. The longer, the better. Patience, friends. 

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 425 degrees F, and preheat, lid closed, for 10 – 15 minutes.

Next up, prepare the aioli. Combine all of the aioli ingredients in a bowl and mix well. Cover with plastic wrap and chill in the fridge while you crack on with the steaks. Done. Easy peasy. 

Remove the steak from the marinade (discard marinade, it’s done its job). Grill for about 5 minutes per side, until cooked medium rare (reading 135 degrees F using a meat thermometer – cook longer if you prefer your steak more well done). Transfer to a plate and rest, at least 5 minutes, before carving. Slice against the grain into very thin strips. 

Serve up your beautiful steak on warmed flour tortillas with gochujang aioli, kimchi, and all the fixings. Delicious!


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