Dr. Pepper-Marinated Steak Tostadas

By Tamipri

Ingredients

• Slaw:
• Dr. Pepper--the soft drink orginally made in Waco, Texas--is the perfect marinade for steak.
• 1 lb. skirt or flank steak
• 1 (16 oz.) bottle Dr. Pepper
• 1/2 c. thinly sliced red cabbage
• 1/4 c. thinly shredded green cabbage
• 1/2 red bell pepper, cut into thin strips
• 1/2 c. chopped cilantro
• 2 Tb. mayonnaise
• 4 tsp. malt vinegar
• 1 tsp. granulated sugar
• Tostadas:
• 1 Tb. vegetable oil
• 8 (6") corn tortillas
• 1 1/2 tsp. kosher salt, divided
• 4 tsp. brown sugar
• 1 tsp. coarsely ground black pepper
• 1 1/2 c. shredded caciotta or Monterey Jack cheese
• 1/2 c. goat cheese crumbles

Details

Servings 4

Preparation

Step 1

1. Pour Dr. Pepper over steak. Refrigerate 4-12 hours.

2. 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.

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

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

5. To assemble tostadas, preheat oven to 350 degrees. Place tortillas on baking sheets. Sprinkle with cheese. Slice steak into thin strips. Distribute among tortillas. Bake 5-6 minutes, until cheese melts. Remove from oven and top each tostada with 2 Tb. slaw.

Each serving=610 calories