INGREDIENTS

• 2 flat iron steaks
• 12 ounces Korean BBQ sauce or marinade (Kalbi sauce)
• 12 to 16 corn tortillas
• 1 10-ounce package shredded green cabbage
• 2 ounces shredded carrots
• 1 red bell pepper, 1/4" x 1" julienne sliced
• 1/2 medium red onion, 1/4" x 1" julienne sliced
• 1/2 cup cilantro, rough chopped
• 1/2 cup bottled sesame Asian dressing
• 1 bottle sriracha mayonnaise
• 12 small lime wedges

INSTRUCTIONS

1. Place steaks and marinade in glass baking dish, cover with plastic wrap and place in fridge for 12 to 24 hours. Turn steaks every 4 hours.
2. About 45 minutes before grilling steaks, remove from fridge and let stand at room temperature.
3. Preheat grill to medium-high heat.
4. Cook steaks on grill until they reach an internal temperature of 135°F for medium-rare doneness. Remove steaks from grill and let stand for 5 minutes, then slice thin across the grain.
5. Prepare Asian slaw by cutting red bell pepper and red onion into ¼" x 1" julienne strips.
6. Add cabbage, carrots, chopped cilantro, bell pepper slices and red onion slices to mixing bowl and add sesame Asian dressing.
7. Heat tortillas on grill, then place on platter. Top tortillas with slices of steak, then slaw mix. Drizzle with sriracha mayo.
8. Add small lime wedge to each Korean taco.