Korean Venezuelan Fusion Tacos

Marinade for Steak In a bowl, combine soy sauce, gochujang, rice vinegar, garlic, brown sugar, sesame oil, and ginger. Mix well to create the marinade.

Marinate the Steak Place the flank steak in a shallow dish and pour the marinade over it, ensuring the meat is coated evenly. Cover and refrigerate for at least 1 hour or overnight for maximum flavor infusion.

Prepare the Guasacaca Sauce In a blender, combine avocado, cilantro, red onion, jalapeño, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste and set aside.

Cook the Steak Preheat a grill or grill pan over high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare doneness. Allow the steak to rest for a few minutes before slicing thinly against the grain.

Prepare the Black Beans In a saucepan, heat the black beans with cumin, paprika, cayenne pepper, salt, and pepper. Cook until heated through and flavors are well combined.

Assemble the Tacos Warm the tortillas in a dry skillet or oven. Fill each tortilla with sliced steak, black beans, purple cabbage, and cotija cheese. Drizzle with guasacaca sauce and garnish with cilantro. Serve with lime wedges on the side.