F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Cola-Marinated Flank Steak with Frito Chilaquiles
© Christina Holmes

Cola-Marinated Flank Steak with Frito Chilaquiles

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4 to 6
  • STAFF-FAVORITE

To make his version of chilaquiles (fried tortilla chips lightly cooked in salsa), Jamie Bissonnette unabashedly opts for Fritos. “They have great corn flavor, and they are crunchier than I could ever get tortillas by frying them myself.”

  1. 4 cups cola, preferably made with cane sugar
  2. 2 teaspoons jarred Thai green curry paste
  3. 2 Fresno chiles or jalapeños, thinly sliced crosswise
  4. One 1 1/2-pound flank steak, cut lengthwise and crosswise to make 4 steaks
  5. 1 tablespoon canola oil, plus more for brushing
  6. Kosher salt
  7. Freshly ground black pepper
  8. One 16-ounce jar salsa verde
  9. 8 ounces Fritos
  10. 1/2 cup chopped cilantro
  11. 2 Hass avocados, diced
  12. 3 tablespoons freshly grated Cotija cheese
  13. Lime wedges, for serving
  1. In a 9-by-13-inch glass or ceramic baking dish, whisk the cola with the green curry paste and sliced Fresno chiles. Add the flank steaks and turn to coat thoroughly. Let the steaks stand at room temperature for 15 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 moderate 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. Stir in 1/4 cup of the cilantro and 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, Cotija cheese and remaining 1/4 cup of cilantro on top and serve immediately with lime wedges.

Suggested Pairing

Bold, lively Tempranillo-based reds from Spain’s Rioja region are terrific with grilled steaks.

You Might Also Like

Ratings

Average Rating

(5)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.