Ingredients:

• 1 lb Korean style short ribs (cut 1/4-inch thick and 3-4-inch long)
• 1/2 cup soy sauce
• 1/2 cup brown sugar (packed)
• 2 cloves garlic (peeled and sliced)
• 2 tbsp ginger (grated)
• 1/3 cup mirin (rice wine)
• 2 tbsp sambal
• 1/2 lime (juiced)
• 4 corn tortillas

Directions:

1. In a large bowl, add the soy sauce, brown sugar, mirin and whisk to combine.
2. Submerge the short ribs in the soy sauce mixture and allow to marinate for at least 2 hours in the refrigerator.
3. Preheat a grill or grill pan over high heat.
4. Remove the beef short ribs from the soy sauce marinade and season with salt and pepper.
5. Drizzle with olive oil and place on the grill to cook until deeply charred on both sides, about 1-1 1/2 minutes per side.
6. Remove to a cutting board and cut into 1/2-inch thick strips. Assemble.

Ingredients:

• 1 fresh squeezed lime
• 1 1/2 tbsp olive oil
• 2 tsp sugar
• 2 tsp ground cumin
• 1 bag chopped kale salad kit
• 1 small red bell pepper, sliced thin (grilled)
• 1/3 bunch chopped cilantro
• Salt and pepper, to taste

Directions:

1. In a small bowl, combine the lime juice, olive oil, sugar, ground cumin and sea salt. Whisk and set aside.
2. In a large bowl, combine the kale salad kit, red bell pepper and chopped cilantro. Mix until all of the ingredients are evenly distributed.
3. Re-whisk the dressing, then pour over the vegetables and stir to coat evenly. Season to taste with pepper.
4. Cover bowl with plastic wrap.
5. Transfer to the refrigerator and let chill for 15–20 minutes.

Ingredients:

• 1 stick butter
• 2 scallion stalks (diced)
• 2 tsp garlic powder pepper to taste

Directions:

1. Combine all ingredients in a small bowl.
2. Serve on top of corn immediately.