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Grilled Korean BBQ Beef Taco
Servings
48
48
Cuisine Type
- asian
Menu Part
- entree
Main Ingredient
- Beef
- Vegetables
Florida Blue’s employees love Asian-inspired dishes, according to Damien Monticello, corporate hospitality services manager. “It doesn’t matter if it is sushi, Japanese noodle bowls, pad Thai, a guest restaurant appearance by Panda Express, it always sells extremely well,” Monticello says. “For the Korean Tacos, the feedback we have received is that people really like the flavor of the Korean barbecue sauce and that the Quick Kimchee adds just enough of a kick but nothing too over the top in terms of heat. Plus, I think the fact that they are so affordable–$1.75 each–doesn’t hurt either.”
Monticello says chicken breasts can easily be substituted for the flank steak to make a chicken version of the taco.
Ingredients
96 6-in. flour tortillas
2 cups hoisin sauce
1 cup sriracha sauce
1 lb. + 8 oz. shredded romaine
48 1 ½-oz. portions Quick Kimchee (recipe follows)
48 2-oz. portions Korean Flank Steak (recipe follows)
24 1-oz. portions Pickled Red Onions with Cilantro and Lime (recipe follows)
1 cup thinly sliced scallions
4 tbsp. toasted sesame seeds
Quick Kimchee
5 lb. + 7 ¼ oz. Chinese Napa cabbage
8 tbsp. + 2 ⅛ tsp. kosher salt
1 cup + 1 ½ tbsp. rice wine vinegar
2 tbsp. + ½ tsp. sugar
4 tbsp. + 1 ⅛ tsp. sriracha sauce
1 tbsp. + 1 ⅜ tsp. minced ginger
2 ⅛ tsp. minced garlic
4 ⅜ oz. thinly sliced scallions
Korean Flank Steak
2 cups low-sodium soy sauce
1 cup rice wine vinegar
4 oz. thinly sliced scallions
8 tbsp. light brown sugar
2 tbsp. + 2 ⅛ tsp. minced ginger
2 tbsp. + 2 ⅛ tsp. minced garlic
2 tbsp. + 2 ⅛ tsp. sesame oil
2 tbsp. + 2 ⅛ tsp. crushed red pepper flakes
8 lb. flank steak beef
Pickled Red Onions with Cilantro and Lime
Yield: 24 portions
1 lb. red onions, sliced ⅛-in.
10 tbsp. + 2 tsp. lime juice
5 tbsp. + 1 tsp. chopped cilantro
1 ⅓ tsp. chopped oregano
1 tbsp. + 2 ⅓ tsp. olive/vegetable oil blend
1 ⅓ tsp. salt.
Steps
Heat tortillas on griddle to soften and make pliable.
In each tortilla, spread 1 teaspoon hoisin sauce and ½ teaspoon sriracha sauce.
Place the following, in order, on each tortilla: ¾ ounce Quick Kimchee, 1 ounce warmed Korean Flank Steak, ¼ ounce Picked Red Onions with Cilantro and Lime, ½ teaspoon scallions and ⅛ teaspoon toasted sesame seeds. Serve two tacos per order.
Quick Kimchee
Remove outer leaves from cabbage. Cut cabbage into quarters and remove inner core. Slice across sections into ½-inch slices.
Place cabbage into colander. Add salt and mix well. Under refrigeration at 40°F or below, place colander over bowl to let drain until wilted, about 2 hours.
Rinse salt off cabbage. Dry cabbage well.
In large bowl, combine vinegar and sugar. Stir to dissolve.
Add chili paste, ginger, garlic and scallions. Mix well.
Add cabbage to vinegar mixture and stir well to combine.
Place into clean container. Use within 24 hours.
Korean Flank Steak
In bowl, combine soy sauce, vinegar, scallions, sugar, ginger, garlic, sesame oil and red pepper slakes. Whisk to blend and dissolve sugar.
Pour marinade over steak and mix together, until completely blended with marinade. Marinate for at least 4 hours and up to overnight.
Remove steak from marinade and pat dry with paper towel. Discard marinade.
Grill on charbroiler or flat skillet until charred on both sides. Finish in 375°F oven.
Let meat rest for 10 minutes before slicing against grain into ½-inch slices.
Pickled Red Onions with Cilantro and Lime
Combine all and mix well. Hold for at least 24 hours to marinate.
Recipe by Florida Blue, Jacksonville, Fla.
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