Crafted in Miyazaki, Japan, Momiki Inc is famous for their black garlic and has a new line of healthy sauces containing Japanese staple condiments. Soy sauce, mirin, and sake with hand-crafted kombu-shiitake mushroom broth. The mature taste, of black garlic and the citris addition makes it incredibly versatile for all kinds of cooking styles, most of their line plays exceptionally well with grilled foods!
2-pound flank steak
1/2 cup Umami Black Garlic Sauce from Momiki ( portioned in two )
Fresh ground cracked black pepper
Kosher salt to taste
Spicy Yuzu Scallion Salsa ( see recipe below )
12-14 small white corn or flour tortillas, lightly toasted on the grill
12-14 slices of mild Havarti cheese
Pickled Daikon Radish ( see recipe below )
1 bunch garlic chives, chopped
Microgreens for garnish or cilantro
Remove the steak from packaging and puncture all over with the tins of a fork. Place in a shallow dish and marinate ( reserving the other 1/4 cup ) of Momiki’s Umami Black Garlic Sauce. Marinate a minimum of 30 minutes up to 2 hours. Right before cooking, allow the steak to come close to room temperature.
Preheat the outdoor grill to high heat. Season the beef with cracked black pepper on both sides. Lay seasoned beef across hot, oiled grates and do not disturb the first 4-5 minutes. This step will help you achieve a deeply caramelized sear. Flip, reduce the flame to medium and continue the cooking until the desired internal temperature. I like mine medium-rare.
Douse with the remaining 1/4 cup Black Garlic Sauce, a minute or two before pulling off the heat. Remove to a cutting board, and allow to rest for 10 minutes before slicing.
While the steak is resting, reduce the heat on the grill and place white corn tortillas on indirect heat exposure ( no flame zone. ) Spritz with a little water to steam. Add cheese, and close the grill lid for 30-40 seconds or until cheese melted and tortillas are warmed.
Slice the beef, and assemble the tacos by placing the meat directly on the melted cheese tortilla, slather the Yuzu Scallion Salsa and top with Pickled Daikon, cilantro, or your favorite microgreens.
Yuzu and Black Garlic Scallion Salsa
1/2-1 small Serrano chili, cleaned and de-seeded
3 bunches fresh scallions, sliced thin horizontally
2 teaspoons neutral-tasting oil
1 bunch garlic chives chopped
1 English cucumber, de-seeded and cut into small dice
1 red bell pepper, de-seeded and fine dice ( optional )
1 teaspoon or to taste Momiki’s Hot Yuzu Black Garlic Sauce
1 tablespoon fresh lime juice
Kosher salt and fresh ground black pepper or to taste
In a small bowl, combine the chili pepper, scallions, chives, cucumber, red bell pepper, lime juice, and Yuzu Black Garlic Sauce. Whisk in the oil. Adjust the seasoning with salt and pepper or more citrus. Place salsa into an airtight container and pop into the fridge until ready to use.
Pickled Daikon ( Optional )
1 large Daikon, sliced paper-thin
1 cup apple cider vinegar
2 tablespoons sugar
Pinch of salt
1-2 clove garlic, peeled and smashed
1 Birds Eye Red Chili ( optional )
Small glass container with a tight-fitting lid for packing
Add the sliced daikon, peppercorns, and garlic to a glass mason jar, and set aside. In a small saucepan, combine the vinegar, sugar, and salt, and heat stirring just until the salt and sugar dissolve about 1-2 minutes. Remove from heat and add the garlic cloves and chili pepper. Gently pour the brine over the radish and seal the jar, allow the liquid to cool. Seal with a tight-fitting lid, and place in the refrigerator for minimum 30 minutes before eating. The Daikon may be stored chilled for up four weeks.
To assemble a Taco, lay one or two pieces of the juicy grilled steak on top of the melted cheese, top with sliced grilled steak add scallion salsa and pickled daikon, fold over to make a taco.
Variations: skip the pickled Daikon and serve with Cueso Fresco ( mild mexican cheese ), a classic Pico de Gallo, or Charred Grilled Onions!