Recipe courtesy of corporate sous chef Trevor Williams, Kraft Foodservice. Yield: 16 servings, 2 tacos each.
1 qt. kimchee, drained, coarsely chopped
1 qt. barbecue sauce, divided
6 lb. (16) boneless beef sirloin steaks
1/3 cup canola oil
2 tsp. salt
32 corn tortillas, 6”
Combine kimchee and half the barbecue sauce in bowl. Toss to coat; set aside.
For each serving: Brush 1 steak with 1 tsp. oil; season with 1/8 tsp. salt. Grill steak 4 minutes. Turn. Brush with 2 Tbsp. of remaining barbecue sauce. Cook 3 minutes or to desired doneness. Let rest before thinly slicing.
Grill 2 tortillas. Fill each with steak and 2 Tbsp. kimchee mixture. If desired, top each taco with a dollop of sour cream.