Best Cola Marinated Flank Steak Recipes

COLA-MARINATED FLANK STEAK image

Yield 5

Number Of Ingredients 14

4 cups coca cola
2 tsp jarred Thai green curry paste
2 Fresno or jalapenos
thinky slided crosswise
2 lbs flank steak
cut lengthwise and crosswise to make 6 steaks
olive oil
plus more for brushing
1 16-oz bottle salsa verde
1/2 cup chopped cilantro
1 avocado
diced
3 TBS cojita cheese
lime cut in wedges

Steps:

1) Marinate steak in 9x13 in dish. Whishk cola with green curry paste and sliced chiles. Add the flank steaks and turn to coat thoroughly. Marinate 15 minutes or longer. 2) Discard marinade, pat dry and brush in canola or olive oil and salt and pepper to taste. 3) Grill over medium heat -- 4 minutes per side until still pink in the middle. Transfer to a work surface and let rest for 10 minutes. 4) In a skillet, add 1 TBS oil and 16 oz jar of salsa verde and heat for 4 minutes until it thickens slightly. (If using Fritos, add 8-oz now) 5) Thinly cut steak into chunks by slicing against the grain. Pour salsa verde in serving dish, top with sliced steak and reserved juices, avocado, cojito cheese, cilantro and lime. and serve immediately.

Cola-Marinated Flank Steak with Frito Chilaquiles image

Number Of Ingredients 9

4 cups cola, with cane sugar
2 teaspoons thai green curry paste
2 jalapenos, sliced crosswise
1 1/2 pounds flank steak
1 tablespoon canola oil
16 ounces salsa verde
8 ounces Fritos
2 avocados, diced
3 tablespoons cotija cheese

Steps:

In a 9-by-13-inch glass or ceramic baking dish, whisk the cola with the green curry paste and sliced Fresno chiles. Add the flank steaks and turn to coat thoroughly. Let the steaks stand at room temperature for 15 minutes, turning occasionally.
Light a grill or preheat a grill pan and oil the grate. Remove the flank steaks from the marinade and pat them dry. Brush the steaks with canola oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until the steaks are medium-rare, about 8 minutes total. Transfer the steaks to a work surface and let rest for 10 minutes.
Meanwhile, in a large skillet, heat the 1 tablespoon of canola oil. Add the salsa verde and bring to a simmer. Cook over moderate heat, stirring, until slightly reduced and thickened, about 4 minutes. Add the Fritos to the salsa and cook, stirring, until the chips are soft with some crunchy bits but not falling apart, 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 with lime wedges.