3 chipotle chilis in adobo sauce, minced
¼ cup plus 2 teaspoons maple syrup
5 tablespoons cider vinegar, divided
1 ½ teaspoons salt, divided
1 small grass-fed flank steak, about 1 ½ pounds
2 teaspoons canola oil
3 cups finely chopped cabbage
½ cup julienne-cut radishes
1/4 cup roughly chopped cilantro leaves
1 avocado, diced
12 corn tortillas, warmed
1. Whisk chipotle, ¼ cup maple syrup, 3 tablespoons vinegar and 1 teaspoon salt in a small bowl. Place flank steak in a large re-sealable plastic bag, and add chipotle mixture. Re-seal and turn to coat. Refrigerate for 12 to 24 hours.
2. Preheat grill to medium-high heat. Remove steak from the marinade and discard any remaining marinade. Oil grill rack and add flank steak. Grill steaks, 5 to 7 minutes per side for medium rare, 6 to 7 for medium and 8 minutes per side for medium-well. Let rest 10 minutes while preparing slaw.
3. Whisk the remaining 2 teaspoons maple syrup, the remaining 2 tablespoons vinegar, the remaining ½ teaspoon salt and oil in a medium bowl. Add cabbage, radishes and cilantro and toss to combine.
4. Slice the flank steak into thin strips, across the grain. Fill tortillas with steak and slaw and top with avocado. (courtesy of http://bit.ly/1jjzqLy)