Doctor Pepper Marinated Flank Steak Tostados | Grady's Line Camp Steakhouse

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Doctor Pepper Marinated Flank Steak Tostados ( get pdf )

4 ServingsDoctor Pepper Marinated Flank Steak Tostados

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Meat & Marinade

1 LB.SKIRT OR FLANK STEAK
1 (16 OUNCE) BOTTLE DR. PEPPER

Slaw

1/2 CUP THINLY SLICED RED CABBAGE
1/4 CUP THINLY SHREDDED GREEN CABBAGE
1/2 RED BELL PEPPER CUT INTO THIN STRIPS
1/2 CUP CHOPPED CILANTRO
2 TBS. MAYONNAISE
4 TSP.MALT VINEGAR
1 TSP GRANULATED SUGAR

 

Tostadas

1 TBS. VEGETABLE OIL
8 (6-INCH) CORN TORTILLAS
1 1/2 TSP. KOSHER SALT, DIVIDED
4 TSP. BROWN SUGAR
1 TSP. COARSELY GROUND BLACK PEPPER
1 1/2 CUPS SHREDDED MONTEREY JACK CHEESE
1 1/2 CUPS COTIJA CHEESE-CRUMBLED

 

Pour Dr. Pepper over steak. Refrigerate 4 to 12 hours.

 

To prepare slaw, toss cabbage, bell pepper and cilantro together. Whisk together mayonnaise, vinegar and granulated sugar. Pour over cabbage mixture; toss. Cover and refrigerate 1 hour.

 

Heat oil in a large skillet over medium-high heat. Fry tortillas 8 to 10 seconds on each side. Season with 1/2 teaspoon salt; drain on a paper towel-lined plate.

 

Prepare grill. Remove steak from marinade. Combine 1 teaspoon salt, brown sugar and pepper; rub on meat. Grill meat 3 to 4 minutes on each side. Let rest 5 minutes before slicing.

 

To assemble tostadas, preheat oven to 350F. Place tortillas on baking sheets. Sprinkle with cheeses. Slice steak into thin strips. Distribute among tortillas. Bake 5 to 6 minutes, until cheese melts. Remove from oven and top each tostada with 2 tablespoons slaw and Pico De Gallo Salsa to taste.

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