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.