• 1 pound flank steak
  • ¼ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon garlic powder
  • 1–2 tablespoon Chipotle seasoning (more or less to taste)
  • ¼ cup fresh basil, chopped
  • ½ cup red onion, chopped
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 2 cups cherries, halved and pitted
  • 8 corn tortillas
  • 2 cups green cabbage, shredded


  1. Pound steak until super thin.
  2. Mix together vinegar, Worcestershire sauce, brown sugar, garlic powder, and Chipotle seasoning in a sealable plastic bag to create marinade.
  3. Place steak in bag and marinate in the fridge for at least 1 hour.
  4. While steak is marinating, make salsa by mixing together basil, red onion, balsamic vinegar, garlic, honey, and cherries.
  5. Preheat the grill.
  6. Remove steak and discard marinade.
  7. Grill steak for 3–5 minutes on each side. Be sure not to overcook. (I like mine to still have a little pink in the middle.)
  8. Slice into 8 thin pieces.
  9. Assemble tacos inside of tortillas with 1 slice steak, ¼ cup cabbage, and ¼ cup salsa.


Calories 390 (80 from fat)
Total fat 9g
Saturated fat 3g
Cholesterol 0mg
Sodium 80mg
Carbohydrate 48g (6g dietary fiber, 19g sugar)
Protein 28g


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