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Ingredients
Meat and marinade:
1 pound skirt or flank steak
1 (16-ounce) bottle Dr. Pepper
Slaw:
1/2 cup thinly sliced red cabbage
1/4 cup thinly shredded
green cabbage
1/2 red bell pepper, cut into
thin strips
1/2 cup chopped cilantro
2 tablespoons mayonnaise
4 teaspoons malt vinegar
1 teaspoon granulated sugar
Tostadas:
1 tablespoon vegetable oil
8 (6-inch) corn tortillas
11/2 teaspoons kosher salt, divided
4 teaspoons brown sugar
1 teaspoon coarsely ground black pepper
11/2 cups shredded caciotta or Monterey Jack cheese
1/2 cup goat cheese crumbles
Instructions
1 pound skirt or flank steak
1 (16-ounce) bottle Dr. Pepper
Slaw:
1/2 cup thinly sliced red cabbage
1/4 cup thinly shredded
green cabbage
1/2 red bell pepper, cut into
thin strips
1/2 cup chopped cilantro
2 tablespoons mayonnaise
4 teaspoons malt vinegar
1 teaspoon granulated sugar
Tostadas:
1 tablespoon vegetable oil
8 (6-inch) corn tortillas
11/2 teaspoons kosher salt, divided
4 teaspoons brown sugar
1 teaspoon coarsely ground black pepper
11/2 cups shredded caciotta or Monterey Jack cheese
1/2 cup goat cheese crumbles
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 teaspoon salt; drain on a paper towel-lined plate.
4. Prepare grill. Remove steak from marinade. Combine 1 teaspoon 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 350F. 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 tablespoons slaw. Serves 4.
Recipe adapted with permission from Grady Spears and June Naylor's, The Texas Cowboy Kitchen (Andrews McMeel Publishing, 2007).
"Home at the Range," July 2009.
Nutritional Information
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 teaspoon salt; drain on a paper towel-lined plate.
4. Prepare grill. Remove steak from marinade. Combine 1 teaspoon 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 350F. 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 tablespoons slaw. Serves 4.
Recipe adapted with permission from Grady Spears and June Naylor's, The Texas Cowboy Kitchen (Andrews McMeel Publishing, 2007).
"Home at the Range," July 2009.
Per serving: 610 calories, 33g fat, 90mg chol., 39g prot., 38g carbs., 3g fiber, 1190mg sodium.
