Just to show how you can add maple to anything...and it just makes everything so much better!
Maple Korean Flank Steak Tacos
2 Tbsp rice vinegar
3/4 tsp Asian (toasted) sesame oil
1/2 medium English cucumber, quartered lengthwise and thinly sliced
1 Tbsp soy sauce
1 tsp grated fresh ginger
Freshly ground black pepper
1 1/4 lb beef flank steak, cut with the grain into 3-inch-wide pieces
Vegetable oil, for the BBQ
8 6-inch tortillas, warmed
1 cup prepared cabbage kimchi, coarsely chopped
Sliced red cabbage
Chopped fresh cilantro, for serving
Whisk the vinegar, sesame oil, 1/2 tsp of maple flakes, and 1/4 tsp salt in a medium bowl until the maple flakes and salt are mostly dissolved. Add the cucumber and toss to combine. Let sit at room temperature for 25-30 minutes.
Whisk the soy sauce, ginger, remaining 1 tsp of maple flakes, and 1/4 tsp black pepper in a small bowl to combine. Brush the steak on both sides with the soy sauce mixture. Let sit at room temperature for 30 minutes.
Prepare a medium-high (400-475 degree F) BBQ. Oil the grill grate with the vegetable oil and grill the steak, turning once, until medium rare (130 degrees F), 4 minutes per side. Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes. Slice the steak thinly against the grain. Serve in the tortillas with the cucumbers, kimchi, red cabbage and avocado. Top with the cilantro.