Kimchi

2 heads napa cabbage

½ cup kosher salt

3 tablespoons chopped garlic

3 tablespoons chopped fresh ginger

1 cup julienned carrots

½ cup sliced scallions, green part only,

cut on the bias

2 tablespoons fi sh sauce (nam pla)

3 tablespoons toasted black sesame seeds Sambal chili sauce to taste (found in most

Asian markets)

Sesame oil to taste

Granulated sugar to taste

Sriracha chili sauce to taste

Rice wine vinegar to taste

Pickled Ginger

1 pound fresh ginger, peeled and sliced

paper-thin (a mandoline is helpful with this) ½ cup kosher salt

1 cup rice vinegar

½ cup granulated sugar

Corn and Sesame Tortillas

2 cups maseca (white corn paste)

1½ cups water

1 tablespoon sesame oil

2 tablespoons toasted black sesame seeds Salt and pepper to taste

Sambal Aïoli

5 garlic cloves, fi nely minced

1 cup prepared or homemade mayonnaise Sambal chili sauce to taste

Salt and pepper to taste

Juice of 1 lemon

Steak

¾ cup soy sauce

1½ tablespoons grated fresh ginger

1½ tablespoons hoisin sauce

1 stalk lemongrass, tenderized and minced

3 tablespoons sesame oil

¼ cup rice wine vinegar

1 bunch scallions, minced, plus 1 small bunch

scallions, green part only, cut on the bias 4 garlic cloves, minced

1½ pounds fl ank steak, trimmed and left whole Canola oil, for grilling

Make the Kimchi: Roughly chop the cabbage into bite-size pieces, place in a large bowl, and cover with the ½ cup kosher salt. Let sit for 3 hours, then rinse really well. After this process, mix all the remaining ingredients together with the cabbage and store in a covered plastic container in the refrigerator.

Make the Pickled Ginger: Mix the ginger slices with the ½ cup of salt and let sit for 1 hour. Then rinse the ginger thoroughly in cold water until all the salt has been removed. Heat the vinegar and sugar together until the sugar dissolves, then pour over the ginger. Cover and let cool to room temperature. Store in the refrigerator.

Make the Tortillas: Mix all ingredients in a bowl until blended. Take a 1-gallon zip-top bag and cut down either side, leaving the bottom intact. Lightly spray with nonstick spray. Shape the tortilla batter into 1½- to 2-ounce balls. Place each tortilla ball between the 2 sides of the bag and press with the bottom of a sauté pan to about ⅛ inch thick. (Or you can use a tortilla press.) Cook in a nonstick pan without oil for 30 seconds on each side. Set aside.

Make the Sambal Aïoli: In a bowl, mix together the garlic and mayonnaise. Add sambal to desired spiciness. Season with salt and pepper. Add a squeeze of lemon for balance and brightness.

Prepare the Steak: Place all ingredients except the steak and the small bunch of bias-cut scallions in a bowl and whisk together. Place the steak in a dish and pour the marinade over the meat to cover completely. Let marinate overnight in the refrigerator.

Remove from the marinade. Heat the grill to smoking and season the grill with canola oil. Sear the steak on all sides, being careful to not overcook. Remove from the grill and let sit for 20 to 30 minutes.

When ready to serve, slice the steak into bite-size strips and reheat in a frying pan just until hot.

Assemble the Dish: Reheat the tortillas in a nonstick pan. Place 2 or 3 pieces of hot steak on each tortilla, top with kimchi, pickled ginger, and sambal aïoli, and garnish with the bias-cut scallions.

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