Cooking Instructions
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Step 1
In a large mixing bowl, combine
Yellow Onion (1/2)
,
Asian Pear (1/2)
,
Fresh Ginger (2.5 cm)
,
Garlic (2 cloves)
,
Soy Sauce (30 mL)
,
Sesame Oil (15 mL)
,
Brown Sugar (15 g)
, and the white part of
Scallions (1 bunch)
. Mix well.
Step 2
Add
Sirloin Steak (455 g)
and mix to combine—Marinate for at least 1 hour or up to overnight for more flavor in the fridge.
Step 3
To prepare pico de gallo, mix together
Yellow Onion (1/4)
and
Lime (1)
in a medium mixing bowl. Let it sit for about 10 minutes.
Step 4
After 10 minutes, add
Kimchi (115 g)
,
Tomatoes (225 g)
,
Jalapeño Pepper (1)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Mix to combine and store in the refrigerator until ready to use.
Step 5
To make the taco dressing, combine kimchi liquid,
Mayonnaise (55 g)
,
Honey (7 g)
,
Rice Vinegar (5 mL)
, and
Gochujang (2 g)
in a small bowl. Mix until well combined. Set aside in the fridge until ready to use.
Step 6
Once the beef is marinated, heat the cast iron skillet over high heat. Once there is smoke, cook the beef for 5-7 minutes [Let’s get some of the slow-mo of smoking]. Occasionally stir. Then set aside.
Step 7
In the skillet over medium-high heat, add the
White Cheddar Cheese (225 g)
and top with the
Flour Tortillas (12)
. Cook until the cheese is melted, then flip and cook for a couple more minutes. Prepare the Paloma.
Step 8
Add the
PATRÓN® Silver Tequila (355 mL)
,
Grapefruit Soda (530 mL)
,
Lime Juice (90 mL)
, and
Salt (6 pinches)
to an ice-filled highball glass and stir.
Step 9
Garnish with a slice of
Grapefruit (6 slices)
.
Step 10
To assemble the taco, top the cheesy tortilla with beef,
Romaine Lettuce (1)
, kimchi pico de gallo, gochujang mayo, and
Toasted White Sesame Seeds (3 g)
. Serve along with the cocktails and enjoy!
