A week or so ago I received an email from Food & Wine magazine with a recipe that sounded so delicious I actually printed it off. I waited for my next grocery trip but I knew I was making this for dinner. Marinated flank steak… chilaquiles (fried tortilla strips lightly cooked in salsa – or in this case Fritos cooked in salsa, yes Fritos!)… the whole thing sprinkled with cotija cheese… I couldn’t resist!
It tasted just as good as I thought it might. Delicious! I love it when that happens. And I love serving dinner with a fancy sounding name on a platter. I was going to share a different recipe this week but after posting it on Instagram, decided this was the one to share now.
Marinated Flank Steak over Chilaquiles
- 4 cups cola, preferably made with cane sugar (I used Pepsi, the only one I could find with actual sugar in the ingredients)
- 2 teaspoons jarred Thai green curry paste
- 2 Fresno chiles or jalapeños, thinly sliced crosswise
- 3 pounds flank steak
- 1 tablespoon canola oil, plus more for brushing
- Kosher salt & Freshly ground black pepper
- One 16-ounce jar salsa verde
- 8 ounces Fritos
- 2 Hass avocados, diced
- grated Cotija cheese
- Lime wedges, for serving if desired
1. In a 9-by-13-inch glass or ceramic baking dish, whisk the cola with the green curry paste and sliced pepper. Add the flank steaks and turn to coat thoroughly. Let the steaks stand at room temperature for 30 minutes, turning occasionally.
2. Light a grill or preheat a grill pan and oil the grate. Remove the flank steaks from the marinade and pat them dry. Brush the steaks with canola oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until the steaks are medium-rare, about 8 minutes total. Transfer the steaks to a work surface and let rest for 10 minutes.
3. Meanwhile, in a large skillet, heat the 1 tablespoon of canola oil. Add the salsa verde and bring to a simmer. Cook over medium heat, stirring, until slightly reduced and thickened, about 4 minutes. 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. Transfer the chilaquiles to a platter.
4. Thinly slice the steaks across the grain. Top the chilaquiles with the sliced steak and any accumulated meat juices. Scatter the avocados and Cotija cheese on top and serve immediately with lime wedges.