Cola Marinated Flank Steak Recipes

GRILLED COFFEE AND COLA SKIRT STEAK

Steps:

• Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
• Unroll the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors. Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface. Marinate 8 to 12 hours in refrigerator or overnight.
• Preheat an outdoor grill for medium-high heat.
• Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.
• Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.
• Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).
• Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.

COLA MARINATED SIRLOIN STEAK

Steps:

• Whisk together cola, soy sauce, Dijon mustard, horseradish, garlic, and black pepper in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
• Preheat the grill to 400 degrees F (200 degrees C).
• Remove steak from resealable bag and discard remaining marinade.
• Cook steak on the preheated grill to desired doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

SELECT COCA COLA STEAK MARINADE

Steps:

• Mix all ingredients together and marinate for at least 8 hours or overnight. The longer you marinate the meat, the more tender it becomes (we're thinking the carbonation of the soda had a bit to do with that!)

HOW TO MAKE COCA COLA MARINADE

Steps:

• Mix the ingredients in a bowl with a whisk.
• Use immediately over the steak pieces and be sure to coat thoroughly.
• Chill the steaks in the refrigerator for at least 6 hours or overnight, for best flavor.

COLA-MARINATED FLANK STEAK

Steps:

• 1) Marinate steak in 9x13 in dish. Whishk cola with green curry paste and sliced chiles. Add the flank steaks and turn to coat thoroughly. Marinate 15 minutes or longer. 2) Discard marinade, pat dry and brush in canola or olive oil and salt and pepper to taste. 3) Grill over medium heat -- 4 minutes per side until still pink in the middle. Transfer to a work surface and let rest for 10 minutes. 4) In a skillet, add 1 TBS oil and 16 oz jar of salsa verde and heat for 4 minutes until it thickens slightly. (If using Fritos, add 8-oz now) 5) Thinly cut steak into chunks by slicing against the grain. Pour salsa verde in serving dish, top with sliced steak and reserved juices, avocado, cojito cheese, cilantro and lime. and serve immediately.

WHISKEY 'N' COLA FLANK STEAK

Steps:

• 1. Pat steaks dry; place in a large resealable plastic bag. Combine cola, whiskey, brown sugar, lemon juice, Worcestershire sauce, and soy sauce. Transfer 1 cup marinade to a medium saucepan; pour remaining over steak. Seal bag. Marinate in refrigerator for 8 to 24 hours, turning bag occasionally.
• 2. Whisk ketchup into marinade in saucepan. Bring to gentle boil; reduce heat. Simmer, uncovered, 10 minutes. Cool and refrigerate sauce.
• 3. Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat. Remove steak from marinade; pat dry. Discard marinade. Heat sauce. Grill steak 12 to 15 minutes or until medium-rare (130 degrees); turn and brush with sauce halfway through. Loosely cover steak; let rest 5 minutes. Thinly slice steak across the grain. Garnish with arugula, if desired. Serve with remaining sauce.