![BBQ Beef Flank Burritos](https://storage.googleapis.com/dam-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/Images/Recipe%20Photos/BBQ-Beef-Flank-Burrito---Wyn.jpg)
![BBQ Beef Flank Burritos](https://storage.googleapis.com/dam-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/Images/Recipe Photos/BBQ-Beef-Flank-Burrito---Wyn.jpg)
BBQ Beef Flank Burritos
Culinary Chef Darryl Fujita
Culinary Chef Darryl Fujita
Recipe - Foodland Mililani
![BBQ Beef Flank Burritos](https://storage.googleapis.com/dam-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/Images/Recipe Photos/BBQ-Beef-Flank-Burrito---Wyn.jpg)
BBQ Beef Flank Burritos
Prep Time30 Minutes
Servings8
Cook Time45 Minutes
Ingredients
Flank Steak, 2 Pounds
Maika`i Organic Korean BBQ Sauce, 2 Bottles
Kimchi, 1 Cup
Medium Flour Tortillas, 8 Tortillas
Lee Kum Kee Sriracha Mayonnaise, 12 Tablespoons
Canola Oil, 8 Tablespoons
Kosher Salt, to taste
Black Pepper, to taste
Directions
Ingredients
- 2 pounds flank steak
- 2 bottles Maika`i Organic Korean BBQ Sauce
- 1 cup kimchi, sliced
- 8 flour tortillas, medium size
- 12 tablespoons Lee Kum Kee Sriracha Mayonnaise
- 8 tablespoons canola oil
- Kosher salt to taste
- Black pepper to taste
Directions
- Trim sinew from flank steak then portion into 8-ounce sections.
- Place flank steak into a zip loc bag and marinate with enough Maika`i Organic Korean BBQ sauce to cover the flank. Add canola oil to this.
- Let marinate overnight for best results, 4 hours minimum.
- Remove from marinade and let sit for 10 minutes or when the flank is at room temperature.
- Grill to medium rare or your preference, let rest for 5 minutes.
- Slice thinly, finish with Kosher salt and black pepper to taste.
- Lightl toast tortillas on a frying pan.
- Place flank steak onto tortillas, top with kimchi.
- Drizzle with Lee Kum Kee sriracha mayonnaise.
- Roll up tortillas and enjoy.
30 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
![Certified Angus Beef USDA Choice Flank Steak](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/20020300000.jpg)
Certified Angus Beef USDA Choice Flank Steak, 1 Pound
Member Price
$12.99 avg/ea was $15.99 avg/ea$12.99/lb
![Maika`i Organic Korean BBQ Sauce](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/61855160024-1.jpg)
Maika`i Organic Korean BBQ Sauce, 19 Ounce
Member Price
$5.49 was $6.19$0.29/oz
![High Max Won Bok Kim Chee](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/79586533100.jpg)
High Max Won Bok Kim Chee, 16 Ounce
Member Price
$5.79 was $6.79$0.36/oz
![Sinaloa Flour Tortilla](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/74701871847-1.jpg)
Sinaloa Flour Tortilla, 16 Ounce
$6.09$0.38/oz
![Lee Kum Kee Sriracha Mayonnaise](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/7889514269-1.jpg)
Lee Kum Kee Sriracha Mayonnaise, 15 Ounce
Member Price
$5.99 was $7.99$0.40/oz
![Wesson Pure Canola Oil](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/2700069026.jpg)
Wesson Pure Canola Oil, 24 Ounce
$6.69$0.28/oz
![Morton Coarse Kosher Salt](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/2460001707-1.jpg)
Morton Coarse Kosher Salt, 16 Ounce
$4.39$0.27/oz
![Simply Organic Black Pepper](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/8983618523-1.jpg)
Simply Organic Black Pepper, 2.31 Ounce
Member Price
$7.69 was $8.99$3.33/oz
Directions
Ingredients
- 2 pounds flank steak
- 2 bottles Maika`i Organic Korean BBQ Sauce
- 1 cup kimchi, sliced
- 8 flour tortillas, medium size
- 12 tablespoons Lee Kum Kee Sriracha Mayonnaise
- 8 tablespoons canola oil
- Kosher salt to taste
- Black pepper to taste
Directions
- Trim sinew from flank steak then portion into 8-ounce sections.
- Place flank steak into a zip loc bag and marinate with enough Maika`i Organic Korean BBQ sauce to cover the flank. Add canola oil to this.
- Let marinate overnight for best results, 4 hours minimum.
- Remove from marinade and let sit for 10 minutes or when the flank is at room temperature.
- Grill to medium rare or your preference, let rest for 5 minutes.
- Slice thinly, finish with Kosher salt and black pepper to taste.
- Lightl toast tortillas on a frying pan.
- Place flank steak onto tortillas, top with kimchi.
- Drizzle with Lee Kum Kee sriracha mayonnaise.
- Roll up tortillas and enjoy.