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.
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.
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.
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.
When the steak is done, cover it and let it rest for about 15 minutes while you prepare the chilaquiles.
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.
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
- 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
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.