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

1. 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.

2. 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.

3. To make the taco sauce combine 1 cup barbecue sauce, Sriracha sauce, 2 Tbsps. vinegar and 2 Tbsps. sesame oil. Set aside until needed.

4. 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