Nothing says Spring like sparking up the old barbecue, huh?
Recently, I came across this recipe for Dr. Pepper Flank Steak and I couldn’t resist. I mean, who doesn’t like flank steak, marinaded in some sweet syrupy soda with garlic, cinnamon, and my favorite steak seasoning ?
OK, don’t answer that. I realize this might gag a vegan or the health conscience.
But I can tell you I liked it!
This was an easy recipe resulting in the most tender, flavorful slices of beef.
The only problem I had was remembering to put it in the marinade 12 hours in advance. I blame it on my 50 year old brain. For that reason, my steak only bathed in the marinade for about 8 hours.
Give or take, I don’t remember.
My daughter loved it.
The hubby liked it.
I liked it.
Can I tell you the truth?
We’re friends, right?
I served this steak with the Stuffed Peppers that I made. They both have these sweet undertones and the dishes didn’t really go together.
They were both great on their own, I just don’t recommend you make them together.
For this reason, my hubby said he liked the steak, it was tender and had a lot of flavor, but he thought it may have been to sweet. I think it was the combo that confused his taste buds.
I will be making this steak again and serving it with a salad and I bet he’ll love it!
I just thought of something. That steak couldn’t have been that bad, it seems we ate it all…
unless I forgot some in the fridge.
|Dr Pepper Flank Steak||
- 1 (16-ounce) bottle of Dr. Pepper
- 2 cloves garlic, peeled
- 2 cinnamon sticks (I used 1 teaspoon ground cinnamon)
- 2 tablespoons of your favorite steak grilling seasoning(I used Montreal Steak Seasoning)
- 1-1/2 pounds of flank steak
- In a large bowl, combine the Dr. Pepper, garlic cloves, and cinnamon.
- Add the flank steak, cover with plastic wrap and refrigerate for 12 hours.
- Prepare the grill, and heat to medium-high. Remove the flank steak from the marinade and pat dry with paper towels.
- Season both sides with the steak seasoning.
- Grill the steaks from 3 to 4 minutes on each side, or until done (never cook flank steak past the medium-rare stage or it will be very tough.)
- Remove the steak from the grill, and let rest for 10 minutes,
- Cut the steak across the grain into 1-inch-wide slices.
This post is linked to these blog parties:
Whatcha Makin’ Wednesdays
What I Ate Wednesday
Made It On Monday
What’s On The Menu Wednesday
Recipe Swap Thursday
Full Plate Thursday
Ultimate Recipe Swap
Simple Lives Thursday
Tip Day Thursday
It’s A Keeper Thursday
What’s Cooking Thursdays?
Family Friendly Fridays
Food Trip Friday
Fat Camp Friday