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Chipotle and Maple Flank Steak Tacos

 

When we had our friends, Max and Jen, coming into town for New Years Eve, we wanted to take the opportunity to cook up some great steaks to end the year. I'm in love with the new cookbook, Maple by Kate Webster, and I discovered her Chipotle and Maple Flank Steak Tacos Recipe. Check out my blog post. This recipe was out of this world and so worth it. Be sure to marinate the steak a good 12 hours or more. We combined a one pound flank, with a small package of steak tips. She makes a cabbage, radish slaw. I didn't have cabbage, so I used crunchy parts of romaine lettuce. I think I liked it even more! This recipe makes about 12 tacos. I also served it with a deliciousSeven Layer Dip (skipped the olives and added green onions).

Ingredients: 

3 chipotle peppers in adobo sauce, minced
1/4 cup plus 2 teaspoons dark HHF maple syrup
5 Tbsp apple cider vinegar, divided
1 1/2 teaspoons salt, divided
1 HHF Grass-Fed Flank Steak (about 1 1/2 lbs, ours was smaller... so I added 1/2 lb steak tips)
2 teaspoons, canola oil
3 cups finely chopped crunchy parts of romaine lettuce (or use 1/2 small cabbage)
1/2 cup julienned radishes
1/4 cup roughly chopped cilantro leaves
12 six inch corn tortillas, warmed
1 avocado, diced

Directions: 

- In a small bowl, whisk peppers, 1/4 cup syrup, 3 tablespoons vinegar, and 1 teaspoon salt. Place flank steak in large resealable plastic bag. Add pepper mixture. Reseal and turn to coat. Refigerate for 12 to 24 hours.

- Preheat grill to medium-high heat. Remove steak and discard remaining marinade. Oil grill rack. Grill steaks for 5 to 7 minutes per side for medium rare, 6 to 7 minutes for medium, or 8 minutes per side for medium well. Let rest for 10 minutes while preparing slaw. 

- In a medium bowl, whisk remaining 2 teaspoons maple syrup, remaining 2 Tbsp vinegar, remaining 1/2 teaspoon salt, and oil. Add chopped romaine OR cabbage, radishes, and cilantro and toss to combine. Slice flank steak into thin strips, across the grain. Fill tortillas with steak and slaw, top with avocado, and serve.

Recipe adapted from the cookbook, Maple by Kate Webster. She also has a website/blog. 

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