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Easy recipe for Dr. Pepper Marinated Flank Steak with Chilaquiles– thick tortilla chips lightly cooked in salsa, then topped with thinly sliced flank steak, avocados, Cotija cheese and cilantro.

Thick tortilla chips lightly cooked in salsa topped with thinly sliced flank steak, avocados, Cotija cheese and cilantro on a baking sheet

Chilaquiles is a traditional Mexican dish where corn tortillas are cut into quarters and fried in oil.  Typically green salsa is poured over the tortillas and the mixture is simmered allowing the tortillas to slightly soften. Usually beef is served over the top along with cheese, avocados and cilantro.

Thick tortilla chips lightly cooked in salsa topped with thinly sliced flank steak, avocados, Cotija cheese and cilantro on a baking sheet next to a pint glass of beer, two limes, and two avocados

For my version of chilaquiles, I decided to use tortilla chips instead of frying my own. These chips have a great corn flavor and they are crunchier than I could ever get tortillas by frying them myself.

I knew I wanted to marinate the steak in Dr. Pepper.   Dr. Pepper originated in Waco, Texas and if you ever find yourself in Waco, I would suggest visiting the Dr. Pepper Museum.

Flank Steak marinating in a glass baking dish on a metal tray

To the Dr. Pepper I added BBQ sauce, brown sugar, hot sauce, white wine vinegar, garlic and stone ground mustard, then I let the steak marinate for about 2 hours.

Flank steak cooks quickly on the grill, about a total of 8 minutes.

Seasoned Flank Steak on a grill next to a bottle of beer
Flipping the flank steak on the grill
Grilling the other side of the flank steak

When the steak is done, cover it and let it rest for about 15 minutes while you prepare the chilaquiles.

Flank steak removed from the grill and on a metal baking sheet

After you’ve softened the chips in the heated salsa, transfer the chilaquiles to a platter. Thinly slice the steak across the grain.  Top the chilaquiles with the sliced steak and any accumulated meat juices.  Scatter diced avocados, crumbled Cotija cheese and chopped cilantro over the top.

Thick tortilla chips lightly cooked in salsa topped with thinly sliced flank steak, avocados, Cotija cheese and cilantro on a baking sheet

Chilaliques is a wonderful meal to serve a crowd.  Enjoy it with an ice cold beer, a glass of red wine, or even a sweet soft drink like a Dr. Pepper.


Dr. Pepper Marinated Flank Steak With Chilaquiles

Cook: 30 minutes
Total: 30 minutes
Servings: 6 servings
Easy to make Dr. Pepper Marinated Flank Steak with Chilaquiles- thick tortilla chips lightly cooked in salsa, then topped with thinly sliced flank steak, avocados, Cotija cheese and cilantro.

Ingredients 

  • 8 ounces Dr. Pepper
  • 1/2 cup BBQ Sauce
  • 1/4 cup brown sugar
  • 2 tablespoons spicy brown mustard
  • 1-2 teaspoons hot sauce (start out by using 1 teaspoon and taste. If you would like it hotter, add the second teaspoon)
  • 2 teaspoons white wine vinegar
  • 2 cloves garlic, minced
  • 1 1/2 pound flank steak
  • 1 tablespoon canola oil
  • 1 teaspoon kosher salt
  • 1 teaspoon steak seasoning
  • 1/2 teaspoon black pepper
  • 16 ounce jar salsa verde
  • 8 ounces thick tortilla chips
  • 1/2 cup cilantro, chopped
  • 2 large avocados, diced
  • 1/4 cup Cotija cheese, crumbled

Instructions 

  • TO MAKE THE MARINADE
  • In a large glass or ceramic baking dish, whisk the Dr. Pepper with the BBQ sauce, brown sugar, mustard, hot sauce, vinegar and garlic. Add the flank steak and turn to coat thoroughly. Cover dish and refrigerate for at least 2 hours and up to 6 hours to marinate.
  • Preheat a grill.
  • Remove the flank steak from the marinade and pat dry with paper towels.
  • Brush the steak with canola oil and season one side of the steak with 1/2 teaspoon salt, 1/2 teaspoon steak seasoning and 1/4 teaspoon pepper. Flip the steak over and season second side with the remaining salt, seasoning and pepper.
  • Grill over moderately high heat, turning once, until the steak is medium-rare, about 8 minutes total. Transfer the steak to a work surface and let rest for 15 minutes.
  • While the steak is resting, pour the salsa verde into a large skillet and bring to a simmer over moderately high heat. Stir and simmer until slightly reduced, about 4 minutes.
  • Add the tortilla chips to the salsa and cook, stirring very gently, until the chips are soft but still slightly crunchy, about 2 minutes.
  • Stir in 1/4 cup of the cilantro and transfer the chilaquiles to a platter.
  • Thinly slice the steaks across the grain. Top the chilaquiles with the sliced steak and any accumulated meat juices. Scatter the avocados, Cotija cheese and remaining 1/4 cup of cilantro on top and serve immediately.
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Easy to make Dr. Pepper Marinated Flank Steak with Chilaquiles– thick tortilla chips lightly cooked in salsa, then topped with thinly sliced flank steak, avocados, Cotija cheese and cilantro. #FromHereForHere #sp

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21 Comments

  1. YESSSSSS… my mouth is watering. This is that kind of recipe that is perfect for summer. I am saving this and doing it in the next few weeks, so thank you for sharing.