Total Time: 40 Minutes
For the steak:
1lb flat iron steak (could use flank steak)
1/4 cup balsamic vinegar
1 Tablespoon Worcestershire sauce
2 teaspoons brown sugar
2 garlic cloves, smashed
1/4 teaspoon red chili pepper flakes
salt and pepper
For the Chipotle Cherry Salsa:
1/4 cup packed fresh basil
1 chipotle pepper in adobo
1/4 cup red onion, roughly chopped
1 Tablespoon balsamic vinegar
1 clove garlic
1 teaspoon honey
2 cups cherries, pitted and cut in half
salt and pepper
For the rest of the dish:
2 large sweet onions, cut into quarters and sliced thin
1 Tablespoon vegetable or canola oil
9 small corn tortillas
red cabbage, sliced thin
shredded Monterrey Jack cheese
Torn parley, optional
1. Prepare the steak marinade. In a small bowl whisk together balsamic vinegar, Worcestershire sauce, brown sugar, garlic, red chili pepper flakes, salt and pepper. Season steak on both sides with salt and pepper, then place into a ziplock bag with the marinade and refrigerate for 1-4 hours.
3. Meanwhile, prepare the Chipotle Cherry Salsa. In a food processor or blender, combine basil, chipotle pepper, red onions, balsamic vinegar, garlic, honey, salt, pepper and half the cherries. Process until nearly smooth. Add in the remaining cherries and pulse until chunky. Refrigerate until ready to use.
3. Prepare the caramelized onions. Heat oil in a large skillet over medium heat. Add onion slices and season with salt and pepper, then cook, stirring occasionally, until very soft and dark brown, about 25 minutes.
4. When ready to eat, let steak sit at room temperature for 10 minutes, then grill over high heat for 3-4 minutes a side. Place corn tortillas over low heat on the grill until softened. Let the steak rest for 5 minutes before slicing thin. Assemble tacos by placing steak slices on the bottom of the warm corn tortillas, followed by the chipotle cherry salsa, caramelized onions, sliced red cabbage, shredded Monterrey Jack cheese, and torn parsley.