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Please rate this recipe using the stars above

Servings: 12

Ingredients:

  • 3 cups CATTLEMEN'S® Kentucky Sweet & Bold Barbecue Sauce, divided
  • 1/4 cup Sesame oil, divided
  • 2 tbsp. Minced garlic
  • 1/2 cup Sliced scallion, divided
  • 3 1/2 lbs. Flank steak
  • 5 cups Slaw mix
  • 1/2 cup Julienne radish
  • 3 tbsp. Chopped cilantro
  • 5 tsp. Sesame seeds
  • 5 tbsp. Rice wine vinegar, divided
  • 5 tsp. Soy sauce
  • 1 tbsp. Lime juice
  • 1/4 cup Sriachi sauce
  • 36 each Corn tortillas
  • as needed Oil

Directions:

  • 2. To make the slaw combine slaw mix, radish, cilantro, 6 tbsp. scallion, sesame seeds, 3 tbsp. vinegar, 3 tbsp. sesame oil, soy sauce and lime juice. Refrigerate until needed.
  • 3. To make the taco sauce combine 1 cup BBQ sauce, sriachi sauce, 2 tbsp. vinegar and 2 tbsp. sesame oil. Set aside until needed.
  • 1. To make the marinade for the steak combine 2 cups BBQ sauce, 2 tbsp. sesame oil, garlic and 2 tbsp. scallion. Marinate flank steak, refrigerated 3 hours to overnight.
  • 4. Drain steak 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 1/2 tbsp. sauce and 1 tbsp. slaw.