- 4
Ingredients
- MEAT AND MARINADE
- 1 pound skirt or flank steak
- 1 (16 oz) bottle Dr. Pepper
- SLAW
- 1/2 C thinly sliced red cabbage
- 1/4 C thinly shredded green cabbage
- 1/2 C red bell pepper, cut into thin strips
- 1/2 C chopped cilantro
- 2 T mayonnaise
- 4 t malt vinegar
- 1 t granulated sugar
- TOSTADAS
- 1 T vegetable oil
- 8 (6-inch) corn tortillas
- 1 1/2 t kosher salt, divided
- 4 t brown sugar
- 1 t 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 to 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 to 10 seconds on each side. Season with 1/2 t salt; drain on a paper towel-lined plate.
4. Prepare grill. Remove steak from marinade. Combine 1 t salt, brown sugar and pepper; rub on meat. Grill meat 3 to 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 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 T slaw.