- 4
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
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