This was a really fun dinner, and one that I would actually love to serve to company. How kitschy and cute is this? A big platter of Fritos cooked in salsa, topped with a sweet and spicy grilled steak? It's a little out there, but in the best way possible. What a conversation starter this dinner is!
Because this is from Food and Wine, they give a wine pairing recommendation, but I'm hard pressed to serve this with anything other than a jack and coke or a forty of beer. ;)
Cola-Grilled Flank Steak with Fritos Chilaquiles
adapted from Food and Wine
serves 4 to 6
- 4 cups of coca-cola, preferably made with cane sugar (instead of HFCS)
- 1 Tbs This green curry paste
- 1 jalapeño chiles, thinly sliced
- 1 1/2 lbs flank steak, trimmed and cut lengthwise and crosswise to make 4 steaks
- 1 Tbs canola oil, plus more for brushing
- kosher salt and freshly ground black pepper
- 2 cups salsa verde
- 8 oz Fritos, divided
- 1/2 cup chopped fresh cilantro
- 2 avocados, diced
- 3 Tbs Cotija or queso fresco cheese
- lime wedges
In a 9x13 inch baking dish, whisk the coke with the green curry paste and jalapeños. Add the flank steaks and turn them several times to thoroughly coat them with the marinade. Allow to stand at room temperature for 30 minutes.
Meanwhile, light and prepare the grill.
Remove the steaks from the marinade and brush with oil and season generously with salt and pepper. Grill, turning once, until medium-rarre, about 6 to 8 minutes total. Transfer to a cutting board, tent loosely with foil, and allow rest for 10 minutues.
As the steaks rest, prepare the chilaquiles.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the salsa verde and bring to a simmer. Cook until slightly reduced and thickened, about 4 minutes. Add half of the fritos and cook, stirring constantly about 2 minutes. Remove from heat, stir in the remaining fritos, along with 1/4 cup of the cilantro and half of the avocado and cheese. Transfer the chilaquiles to a platter.
Sice the steak thinly across the grain, and arrange it over the chilaquiles, along with any accumulated juices. Scatter the remaining avocado, cilantro, and cheese over top, and serve with lime wedges.