Korean Beef Street Tacos

Simple ingredients? Check. Mostly hands-off? Check. Wholesome and full of delicious Certified Piedmontese beef? Check. These Korean Beef Street Tacos are the epitome of a perfect weeknight recipe with fresh, zingy, and delicious Asian flavors.

Makes about 8 small tacos

1 (8.5-ounce) can pears, drained

1 1-inch knob of fresh ginger, roughly chopped

2 cloves garlic

¼ cup soy sauce

¼ cup brown sugar

½ teaspoon sesame oil

2 (8-ounce) Certified Piedmontese sirloin steaks

1 cup Greek yogurt

2 tablespoons chili sauce (such as Sriracha)

Chopped cilantro, for serving

Chopped peanuts, for serving

Prepared kimchi*, for serving

Street taco tortillas, for serving

*Kimchi is a Korean side dish and condiment made of fermented vegetables (like cabbage) and spices. Prepared kimchi is typically sold in jars; look for it in the Asian foods aisle or online.

To the bowl of a food processor, add pears, ginger, garlic, soy sauce, sesame oil, and brown sugar. Pulse until mostly smooth.

Transfer the steaks to a pressure cooker; cover with the pear mixture. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the bowl of the pressure cooker with two forks.

In a small bowl, combine the yogurt and chili sauce. Fill each tortilla with shredded beef, cilantro, peanuts, kimchi, and yogurt-chili sauce mixture.