1.5lbsflank steak (beef or bison)thinly sliced across the grain
For the marinade
1/4cuptamari wheat-free soy sauce
3tbsppacked dark brown sugar
For the Sriracha sauce
1tsptamari wheat-free soy sauce
To make the Sriracha sauce
Stir together all ingredients and refrigerate until time to serve.
To prepare the meat and marinade
Combine all of the marinade ingredients in a bowl or glass container. Add the sliced beef and toss to coat evenly. Then cover and refrigerate for at least 4 hours and up to 24 hours.
To cook the marinated meat
One hour before you plan to cook, remove the marinated meat from the refrigerator and allow it to come up to room temperature. Closer to cook time, pre-heat a cast iron skillet or large sauté pan on the stovetop over medium-high heat.
Add 1 tablespoon olive oil to the pan, then add one-third of the meat to the hot pan. Allow the meat to sear on the first side for a few minutes without agitating to allow the meat to caramelize and brown. Turn the meat and continue cooking, evaporating off excess moisture and allowing the marinade to become syrupy. Transfer the meat to a serving bowl or platter.
Repeat the previous step twice for the remaining meat and olive oil.
To finish the tacos
Serve the meat with gluten-free soft corn tortillas, the Sriracha sauce, and your choice to toppings. We suggest: diced white onions, fresh cilantro, sliced green onions, thinly sliced cabbage, and Sriracha.