In a large mixing bowl, combine Yellow Onion (1/2 N/A) [grated], Asian Pear (1/2 N/A) [grated], Fresh Ginger (1 inch), Garlic (2 clove) [grated], Soy Sauce (2 tablespoon), Sesame Oil (1 tablespoon), Brown Sugar (1 tablespoon), and the white part of Scallion (1 bunch). Mix well.

Add Sirloin Steak (1 pound) and mix to combine—Marinate for at least 1 hour or up to overnight for more flavor in the fridge.

To prepare pico de gallo, mix together Yellow Onion (1/4 N/A) [diced] and Lime (1 N/A) [juiced] in a medium mixing bowl. Let it sit for about 10 minutes.

After 10 minutes, add Kimchi (4 ounce), Tomato (0.5 pound) [diced], Jalapeño Pepper (1 N/A) [deseeded, chopped], Salt ( to taste), and Ground Black Pepper ( to taste). Mix to combine and store in the refrigerator until ready to use.

To make the taco dressing, combine kimchi liquid, Mayonnaise (1/4 cup), Honey (1 teaspoon), Rice Vinegar (1 teaspoon), and Gochujang (1/2 teaspoon) in a small bowl. Mix until well combined. Set aside in the fridge until ready to use.

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.

In the skillet over medium-high heat, add the White Cheddar Cheese (8 ounce) [cubed] and top with the Flour Tortilla (12 N/A). Cook until the cheese is melted, then flip and cook for a couple more minutes. Prepare the Paloma.

Add the PATRÓN® Silver Tequila (12 fluid ounce), Grapefruit Soda (18 fluid ounce), Lime Juice (3 fluid ounce), and Salt (6 pinch) to an ice-filled highball glass and stir.

Garnish with a slice of Grapefruit (6 slice).

To assemble the taco, top the cheesy tortilla with beef, Romaine Lettuce (1 N/A) [sliced], kimchi pico de gallo, gochujang mayo, and Toasted White Sesame Seeds (1 teaspoon). Serve along with the cocktails and enjoy!