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

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources