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. ...
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