korean-Style Grilled Beff and Vegetables on Crisp Tortillas

Categories: Sandwiches

Ingredients

• 1 1/2 Lb. boneless beef sirloin
• 1 Tbsp. rice vinegar
• 3 cloves garlic, minced
• 1 1/4 Tsp. sugar, divided use
• 3/4 tsp. pepper, divided use
• 1/4 tsp. cayenne, or to taste, divided use
• 6 thin corn tortillas about 6 inch size
• 2 Tbsp. soy sauce
• 2 Tbsp. lime juice
• 2 red or green peppers, seeded and quartered
• 1 sweet onion, cut in 1/2 inch slices
• 1/3 cup coarsely chopped
• cilantro
• 6 Tbsp. kimchi, drained

Directions

1. Place meat in a zip- top bag. Combine rice vinegar, garlic, sesame oil, 1/4 tsp. sugar, 1/4 tsp. pepper and 1/8 tsp. cayenne. Pour marinade over beef, seal and marinate in refrigerator 4 to 8 hours.
2. Heat oven to 375 degrees. place tortillas flat in a single layer on a large baking sheet. Coat corn tortillas with nonstick cooking spray. Bake 5 to 6 minutes or until crisp.
3. Combine remaining 1 teaspoon sugar, 1/2 tsp. pepper, and 1/8 tsp. cayenne. Blend in soy sauce and lime juice. Set aside.
4. Heat grill to medium-high or allow coals to burn down to white ash. Or heat broiler to high.
5. Drain meat and discard marinade. Cook meat 5 to 7 minutes per side or until meat thermometer registers 160 degrees for medium doneness. Meanwhile, coat both sides of peppers and onion slices with nonstick spray and grill or broil 3 to 5 minutes per side or until charred and tender. Remove meat and vegetables to a cutting board, cover with foil and allow to stand 5 to 10 minutes.
6. Remove charred pieces of skin form peppers. Slice peppers and meat ( across the grain) into thin strips.
7. To serve, place crisp tortilla on each plate. Arrange meat strips over tortillas, then top each with about 1/4 cup sliced, grilled vegetables and 1 Tbsp. cilantro. Drizzle with 2 tsp. lime juice mixture each. Top each with 1 Tbsp. Kimchi.

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