Grilled Korean BBQ Beef Taco

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
48

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

  1. Heat tortillas on griddle to soften and make pliable.
  2. In each tortilla, spread 1 teaspoon hoisin sauce and ½ teaspoon sriracha sauce.
  3. 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

  1. Remove outer leaves from cabbage. Cut cabbage into quarters and remove inner core. Slice across sections into ½-inch slices.
  2. 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.
  3. Rinse salt off cabbage. Dry cabbage well.
  4. In large bowl, combine vinegar and sugar. Stir to dissolve.
  5. Add chili paste, ginger, garlic and scallions. Mix well.
  6. Add cabbage to vinegar mixture and stir well to combine.
  7. Place into clean container. Use within 24 hours.

Korean Flank Steak

  1. In bowl, combine soy sauce, vinegar, scallions, sugar, ginger, garlic, sesame oil and red pepper slakes. Whisk to blend and dissolve sugar.
  2. Pour marinade over steak and mix together, until completely blended with marinade. Marinate for at least 4 hours and up to overnight.
  3. Remove steak from marinade and pat dry with paper towel. Discard marinade.
  4. Grill on charbroiler or flat skillet until charred on both sides. Finish in 375°F oven.
  5. Let meat rest for 10 minutes before slicing against grain into ½-inch slices.

Pickled Red Onions with Cilantro and Lime

  1. Combine all and mix well. Hold for at least 24 hours to marinate.

Recipe by Florida Blue, Jacksonville, Fla.

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources