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.
My family and I moved to Texas about 20 years ago. I remember when we arrived in Houston, I saw signs and stickers everywhere with the phrase, ” I wasn’t born in Texas but I got here as fast as I could”. At the time, I really didn’t get it. I just thought it was nice that people liked living here. Only after being in Texas for a short while did I realize how lucky I am to live here.
We’ve lived in Austin and we’ve lived in Houston and we’ve found the people in Texas to have such huge hearts. I think we’re pretty fortunate that my husband’s job has placed us here.
The nice folks at Ozarka reached out to me recently and asked me if I would talk a bit about why I love Texas and I have a list of reasons a mile long. There are so many things about Texas that I love, it’s hard to know where to begin.
We’ve lived in the Houston area for 20 years and it’s a great place to raise a family. Houston is a big city with a small town feel. Sure, we’ve got interstates that criss-cross each other and three highway loops around the city, but when you get off the highways and into the neighborhoods, it’s a totally comfortable place.
Houston is a great place to visit too. If a trip to the great state of Texas is in your plans, you need to stop in Houston. Here are a few of my favorite spots…
The Museum District – It’s easy to spend days exploring all the museums in Houston. My favorite museum is The Houston Museum of Natural Science. With 16 permanent exhibits, a butterfly center, planetarium and theater, there is something for everyone to enjoy. Other favorites include The Museum of Fine Arts and the Menil Collection.
- The Houston Zoo – a world class zoo with over 6,000 animals, a children’s carousel and a water play park.
- The Galleria – THE place to go when it comes to shopping. Over 400 stores and restaurants, a full-size ice skating rink, two high-rise hotels, and three office towers. It is one of Houston’s most popular retail and tourist destinations.
- The craft beer movement is growing in Houston. St. Arnold’s Brewery is Texas’ oldest craft brewery and is located in Houston. They give tours of the brewery and also give tastings. Another favorite brewery of mine is the new, Back Pew Brewing Company which just so happens to be located in the area of Houston I live in.
- Catch a play, a ballet or an opera at one of the many performing arts venues in Houston’s Theatre District.
While we’re on the topic of food, I’m excited to share with you this wonderful Dr. Pepper marinated flank steak with chilaquiles. 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.
In keeping with my Texas theme, 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 (especially one from Texas), a glass of one of the many red wines produced in Texas, a sweet soft drink like a Dr. Pepper or a cool bottle of Ozarka water.
- Disclosure: This is a sponsored post on behalf of Ozarka® Brand Natural Spring Water. As always, all opinions expressed are my own.
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.
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