Chipotle and Maple Flank Steak Tacos with Zippy Cabbage Slaw

Featured recipe from MAPLE cookbook (by Katie Webster):

If you ask me, chipotle and maple are a match made in heaven. Here, they come together to tame the bold gaminess of grass-fed beef. Ice-cold beer is a must with these festive, brightly hued tacos.


Makes 6 2-taco servings | Active time: 30 minutes | Total time: 12½ hours


3 chipotle peppers in adobo sauce, minced

¼ cup plus 2 teaspoons dark pure maple syrup

5 tablespoons apple cider vinegar, divided 1½ teaspoons salt, divided

small grass-fed flank steak (about 1½ pounds)

teaspoons organic canola oil

cups finely chopped cabbage (about ½ small cabbage)

½ cup julienned radishes

¼ cup roughly chopped cilantro leaves 12 6-inch corn tortillas, warmed

1 avocado, diced



  1. In a small bowl, whisk peppers, 1/4 cup syrup, 3 tablespoons

vinegar, and 1 teaspoon salt. Place flank steak in a large

resealable plastic bag. Add pepper mixture. Reseal and turn

to coat. Refrigerate for 12 to 24 hours.


  1. 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.


  1. In a medium bowl, whisk remaining 2 teaspoons syrup,

remaining 2 tablespoons vinegar, remaining 1/2 teaspoon salt,

and oil. Add 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.



Dori Ross