Ingredients
The following ingredients have 4 Servings
- 16 oz Dr. Pepper
- 4 Garlic Cloves
- 2 Cinnamon Sticks
- 1 1/2 lbs Flank Steak
- 16 Tortillas (flour or corn)
- 2 Tbsp Kosher Salt
- 2 Tbsp Chili Powder
- 2 Tbsp Garlic Salt
- 2 Tbsp White Sugar
- 1 Tbsp Ground Cumin
- 2 Tbsp Ground Black Pepper
- 1 Tbsp Ground Thyme
- Fresh Cilantro
- Pico de Gallo
- Sour Cream
- Shredded Cheese
Instruction
- In a small bowl, combine all the dry rub ingredients. Set Aside.
- In a large bowl, combine the Dr. Pepper, garlic cloves and cinnamon sticks. Add the flank steak, cover and refrigerate for at least 12 hours. Ideally 24 hours.
- Remove the flank steak from the marinade. Discard the used marinade.
- Pat the meat with a paper towel. Generously season both sides with the dry rub.
- Grill on high for 4-5 minutes on each side. The steak should have an internal temperature of 130°F. Remove from the grill and let the meat rest for 5 minutes. The Internal temperature should be 135°F.
- Cut the steak across the grain into 1 inch wide slices.
- Serve hot with Tortillas and your favorite toppings.