Taco Tuesday featuring OctoberFest!
While a busy summer has taken us in a variety of different directions, today we reconnected with our friends over at Pennypackers Food Truck, a local Boston-area food truck, to create a taco that is infused with one of our beers.
To help welcome the fall season, we sent a few cases of our popular Samuel Adams® OctoberFest, which is our version of the classic Oktoberfest lager which blends 5 roasted malts for a rich and hearty flavor. Pennypackers decided to match the big, caramel malty taste of OctoberFest with Korean BBQ flank steak with Bok Choy Slaw and Beery Bird Chili Vinaigrette. The sweet, caramel, and toffee notes in the beer work very well with the spice and soy punch of Korean BBQ. You can taste all of the varied complexity of the fresh chilis, herbs, spices, and pear; all buoyed on a bed of German malty goodness that is Samuel Adams OctoberFest.
Understanding that not all Sam fans can get to Boston to enjoy these awesome tacos upfront and personal, Pennypackers (once again) was kind enough to pass along the recipe and simple cooking instructions.
Cheers and enjoy!
Drunken Korean BBQ Flank Steak Tacos with Bok Choy Slaw and Beery Bird Chili Vinaigrette
For the steak
1) 1 flank steak
2) 3/4 Cup Soy Sauce
3) 1 Can Samuel Adams Octoberfest Beer
4) 3/4 Cup Sugar
5) 1/4 Cup Sesame Oil
6) 5 cloves Garlic
7) 1/2 Yellow Onion
8) 3 Scallions
9) 1 Asian Pear
10) 1 teaspoon grated Ginger
For the slaw
1) 4 Cups chopped Bok Choy
2) 1/2 Cup fresh Thai Basil leaves
3) 1/2 Cup fresh Mint leaves
4) 1/2 Cup fresh Cilantro leaves
5) 1 Cup Bean Sprouts
6) 1 Cup shredded Carrot
7) 1 Cup shredded Daikon
For the vinaigrette
1) 1 Cup Vegetable Oil
2) 1/2 Cup Cup Rice Wine Vinegar
3) 1/3 Cup Samuel Adams Octoberfest beer
4) 3 Bird Chilies, finely diced
5) 2 Tablespoons toasted Sesame Seeds
6) 1 Tablespoon Sugar
7) 1 teaspoon soy sauce
For the steak
1) In a blender or food processer, combine all ingredients (except the steak) to make the marinade
2) Take half the marinade, put in a plastic ziplock bag. Put the steak in the bag, and marinate for 1-3 hours.
3) After marinating, char the outside of the steak on a hot grill. Only cook to rare (and don’t let the steak stay on TOO long- the sugar in the marinade will burn).
4) Allow steak to cool, then slice as thinly as possible.
5) In a hot saute pan, warm some of the remaining sauce/marinade). Put shaved steak in pan, and allow to caramelize a little and cook to desired temperature.
For the vinaigrette and slaw
1) Toss all slaw ingredients together. Season with a little salt and pepper.
2) Whisk all vinaigrette ingredients together. Allow to stand for 5-10 minutes.
3) Dress slaw with desired amount of vinaigrette.
Grill or warm a taco shell. Put some of the warm steak on. Add some slaw. Garnish with scallion and sesame seeds.