Cola-Marinated Flank Steak with Frito Chilaquiles

Name: Cola-Marinated Flank Steak with Frito Chilaquiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cola, preferably made with cane sugar; 2 teaspoons jarred Thai green curry paste; 2 Fresno chiles or jalapenos, thinly sliced crosswise; One 1 1/2-pound flank steak, cut lengthwise and crosswise to make 4 steaks; 1 tablespoon canola oil, plus more for brushing; Kosher salt; Freshly ground black pepper; One 16-ounce jar salsa verde; 8 ounces Fritos; 1/2 cup chopped cilantro; 2 Hass avocados, diced; 3 tablespoons freshly grated Cotija cheese; Lime wedges, for serving

Servings: persons

4 cups cola, preferably made with cane sugar
2 teaspoons jarred Thai green curry paste
2 Fresno chiles or jalapenos, thinly sliced crosswise
One 1 1/2-pound flank steak, cut lengthwise and crosswise to make 4 steaks
1 tablespoon canola oil, plus more for brushing
Kosher salt
Freshly ground black pepper
One 16-ounce jar salsa verde
8 ounces Fritos
1/2 cup chopped cilantro
2 Hass avocados, diced
3 tablespoons freshly grated Cotija cheese
Lime wedges, for serving

1
In a 9-by-13-inch glass or ceramic baking dish, whisk the cola with the green curry paste and sliced Fresno chiles.
2
Add the flank steaks and turn to coat thoroughly.
3
Let the steaks stand at room temperature for 15 minutes, turning occasionally.
4
Light a grill or preheat a grill pan and oil the grate.
5
Remove the flank steaks from the marinade and pat them dry.
6
Brush the steaks with canola oil and season generously with salt and pepper.
7
Grill over moderately high heat, turning once, until the steaks are medium-rare, about 8 minutes total.
8
Transfer the steaks to a work surface and let rest for 10 minutes.
9
Meanwhile, in a large skillet, heat the 1 tablespoon of canola oil.
10
Add the salsa verde and bring to a simmer.
11
Cook over moderate heat, stirring, until slightly reduced and thickened, about 4 minutes.
12
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.
13
Stir in 1/4 cup of the cilantro and transfer the chilaquiles to a platter.
14
Thinly slice the steaks across the grain.
15
Top the chilaquiles with the sliced steak and any accumulated meat juices.
16
Scatter the avocados, Cotija cheese and remaining 1/4 cup of cilantro on top and serve immediately with lime wedges.

859

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups cola, preferably made with cane sugar, 2 teaspoons jarred Thai green curry paste, 2 Fresno chiles or jalapenos, thinly sliced crosswise, One 1 1/2-pound flank steak, cut lengthwise and crosswise to make 4 steaks, and more.

Yes, Cola-Marinated Flank Steak with Frito Chilaquiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!