YIELD: 12 SERVINGS
3 cups prepared Kentucky-style sweet/bold barbecue sauce, divided
¼ cup sesame oil, divided
2 Tbsps. minced garlic
½ cup sliced scallion, divided
3½ lbs. flank steak
5 cups prepared slaw mix
½ cup radish, julienned
3 Tbsps. cilantro, chopped
5 tsp. sesame seeds
5 Tbsps. rice wine vinegar, divided
5 tsp. soy sauce
1 Tbsp. lime juice
½ Sriracha sauce
36 corn tortillas
oil, as needed
For the steak marinade: combine 2 cups barbecue sauce, 2 Tbsps. sesame oil, garlic and 2 Tbsps. scallion. Marinate flank steak, refrigerated 3 hours to overnight.
For the slaw: combine slaw mix, radish, cilantro, 6 Tbsps. scallion, sesame seeds, 3 Tbsps. vinegar, 3 Tbsps. sesame oil, soy sauce and lime juice. Refrigerate until needed.
To make the taco sauce combine 1 cup barbecue sauce, Sriracha sauce, 2 Tbsps. vinegar and 2 Tbsps. sesame oil. Set aside until needed.
Drain steak from marinade and cook to desired doneness, let rest and slice thinly on a bias. To prepare each order, brush 3 corn tortillas lightly with oil and pan-fry or grill on both sides until toasted. Place 1 oz. sliced meat on each tortilla and top with ½ Tbsp. sauce and 1 Tbsp. slaw.
Photo and Recipe: French's Foodservice