Cherry Chipotle Steak Tacos

Cherry Chipotle Salsa Steak Tacos

Cherry Chipotle Salsa Steak Tacos

I had some frozen cherries leftover in the freezer and these seemed like a fun recipe to try out with them. The sauce is quite good. It made a ton extra so I used it on some chicken later in the week. I would maybe make an effort to slice my steak even thinner next time because it was pretty chewy. These were great!

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Ingredients:

Steak and marinade

  • 1 lb flank steak
  • 1/4 cup balsamic vinegar
  • 1 tbs worcestershire sauce
  • 2 tsp brown sugar
  • 2 cloves garlic, crushed
  • 1/4 red chili pepper flakes
  • salt and pepper

Chipotle Chery Salsa

  • 1/2 cup fresh basil
  • 1 chipotle pepper in adobo
  • 1/2 red onion
  • 1 tbs balsamic vinegar
  • 1 clove garlic
  • 1 tsp honey
  • 2 cups cherries, (fresh-pitted/de-stemmed or frozen-thawed)
  • salt and pepper

Rest of tacos

  • Corn tortillas
  • red cabbage, sliced thin
  • shredded monterrey jack cheese
  • parsley

Directions:

  • Prepare steak marinade in a bowl and. Season steak on both sides with salt and pepper and place into a ziplock bag with the marinade. Refrigerate for at least 1 hour (4 hours or more is better if possible)
  • For cherry chipotle salsa: in a food processor, combine all other ingredients with half the cherries (1 cup). Process until smooth. Add remaining cherries and pulse until chunky. Leftover salsa can be stored in refrigerator.
  • Prepare the steak by grilling over high heat for 3-4 minutes (or cook on the stovetop if you don’t have a grill). Let rest for 5 minutes before slicing into thin strips.
  • Assemble tacos: place steak onto corn tortillas, followed by salsa, sliced cabbage, shredded cheese, and chopped parsley

Adapted from Iowa Girl Eats

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