Spicy Sweet And Sour Steak Tacos

• Spicy Sweet and Sour Sauce
• 1 pint cherry tomatoes
• 4 tablespoons olive oil/ separated
• .5 onion
• 1 tablespoon honey
• 3 chipotlete chilies in adobo
• 2 tablespoons balsalmic vinegar
• 1 teaspoon coriander
• 1 teaspoon cumin
• zest of 1/2 a lime
• juice of 1 lime
• salt and pepper to taste
• Flank Steak Tacos
• 2 pounds flank steak
• 12 corn tortillas
• 1 pineappple, sliced
• 1 nappa/chinese cabbage
• 1 recipe sauce
• garnishes (sour crem, avocado, cilantro..)

1. Preheat the oven to 400u0b0. Cut the cherry tomatoes in half and toss them in 2 tablespoons of olive oil. Roast them, cut side up, for 20 minutes.
2. In the mean time, caramelize the onions by sauteing them in the other two tablespoons of oil over low heat for about 30 minutes.
3. When the tomatoes and onions are done, put them, and the rest of the sauce ingredients in a food processor or blender and pulse a few times until blended through, but not totally pureed. The sauce is best when a left a little chunky. It can be made ahead of time and held in the refrigerator for a few days.
4. Follow Amanda and Merill's instructions to sear a flank steak - or sear it on a nice hot grill. When the steak is cooked, baste it with the sauce and let it rest for five to ten minutes. In the mean time grill the pineapple slices and chop into bite sized pieces, and chop the cabbage. Heat the corn tortillas in a pan, or in the microwave in a towel for about 15 seconds, until pliable.
5. When the steak has rested, slice it as thin as possible. Pile a few slices on a corn tortilla, top with pineapple, cabbage, and garnishes. Pour a margarita and chow down!

tomatoes, olive oil, onion, honey, chipotlete chilies, balsalmic vinegar, coriander, cumin, lime, salt, flank, flank steak, corn tortillas, pineappple, chinese cabbage, recipe sauce

Taken from food52.com/recipes/13446-spicy-sweet-and-sour-steak-tacos (may not work)