Dr. Pepper Marinated Steak Tostadas
Meat and Marinade:
1 lb. skirt of flank steak
1 (16 0z.) bottle Dr. Pepper
1 tbsp. vegetable oil
8 (6 in.) corn tortillas
1 1/2 tsp. salt
4 tsp. brown sugar
1 tsp. black pepper
1 1/2 cups shredded Monterrey Jack Cheese
1. Pour Dr. Pepper over steak and refrigerate 4 to 12 hours.
2. 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 paper towel lined plate.
3. Prepare grill. Remove steak from marinade. Combine 1 tsp. salt, brown sugar and pepper. Rub on meat (we actually added a little extra of each of these to make sure it was good and covered). Grill meat 3-4 minutes on each side. Let rest 5 minutes before slicing.
4. To assemble tostadas, preheat oven to 350 degrees. Place tortillas on baking sheets and sprinkle with cheeses. Slice steak into thin strips. Distribute among tortillas, and bake 5 to 6 minutes, until cheese melts.
They were oh so good! Let us know what you think!