Fullers Sugarhouse

Maple Chipotle Flank Steak Tacos


  • 3 Chipotle Chilis in Adobo Sauce, minced
  • 1/4 C. plus 2 t. Fuller’s Sugarhouse Pure Maple Syrup
  • 5 T. Cider Vinegar
  • 1 1/2 t. Salt, divided
  • 1 1/2 lb. Flank Steak
  • 2 t. Canola Oil
  • 3 C. Finely Chopped Cabbage
  • 1/2 C. Julienne-cut Radishes
  • 1/4 C. Roughly chopped Cilantro Leaves


  1. Marinade: Whisk chipotle, ¼ cup Fuller’s Sugarhouse pure 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. To make the slaw: Whisk the remaining 2 teaspoons Fuller’s Sugarhouse pure 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.