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Makes 6 servings

1½ pounds boneless beef sirloin or top round, cut about ¾-inch thick

1 tablespoon rice vinegar

3 cloves garlic, minced

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1 teaspoon sesame oil

1¼ teaspoons sugar, divided

¾ teaspoon pepper, divided

¼ teaspoon cayenne, or to taste, divided

6 thin corn tortillas, about 6 inches in diameter

2 tablespoons low-sodium soy sauce

2 tablespoons lime juice

2 red or green peppers, seeded and quartered

1 sweet onion, cut in ½-inch slices

1/3 cup coarsely chopped cilantro

6 tablespoons kimchi, drained

1. Place meat in a zip-top bag. Combine rice vinegar, garlic, sesame oil, ¼teaspoon sugar, ¼ teaspoon pepper and 1/8 teaspoon cayenne. Pour marinade over beef, seal and marinate in refrigerator for four to eight hours.

2. Preheat oven to 375 degrees. Place tortillas flat, in a single layer on a large baking sheet. Spray corn tortillas with nonstick cooking spray. Bake five to six minutes or until crisp.

3. Combine remaining 1 teaspoon sugar, ½ teaspoon pepper, and 1/8 teaspoon cayenne. Blend in soy sauce and lime juice. Set aside.

4. Preheat grill to medium-high or allow coals to burn down to white ash. Drain meat and discard marinade. Grill meat five to seven minutes per side or until meat thermometer registers 160 degrees for medium doneness. Meanwhile, spray both sides of peppers and onion slices with nonstick spray and grill three to five minutes per side or until charred and tender. Remove meat and vegetables to a cutting board, cover with aluminum foil and allow to stand five to 10 minutes.

5. Remove charred pieces of skin from peppers. Slice peppers and onions into thin strips. Cut meat across grain into thin strips.

6. To serve, place a crisp tortilla on each plate. Arrange meat strips over tortillas, then top each with about ¼ cup sliced, grilled vegetables and 1 tablespoon cilantro. Drizzle with 2 teaspoons lime juice mixture each. Top each with 1 tablespoon kimchi.

— Recipe developed and originally published in 2011 for The (Kansas City) Star by professional home economists Kathryn Moore and Roxanne Wyss.

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