Dr. Pepper Flank Steak

There is a subtle sweetness in the meat due to the Dr. Pepper marinade.    Then the grill rub adds some nice spicy flavor – a great combination.

Dr. Pepper Flank Steak

  • 1 (16 oz.) bottle of Dr. Pepper (not diet)
  • 4 cloves garlic, peeled
  • 2 cinnamon sticks
  • 2 tbsp. Grill Rub (see below)
  • 1-1/2 lbs. flank steak

Grill Rub:

  • 4 tbsp. kosher salt
  • 3 tbsp. any kind of chile powder
  • 2 tbsp. garlic powder
  • 2 tbsp. sugar
  • 2 tbsp. cumin
  • 2 tbsp. black pepper
  • 1 tbsp. thyme

To make your own chile powder, take any pepper such as pasillas or peppers of your choice, dry them in a dehydrator; see Kitchen Gadgets – Dehydrators.  Then grind them up in a coffee grinder.  I had a grinder I used for this purpose only.  The time it takes to dry depends on the size of the peppers.  I always liked to use a mixture of hot and sweet – no specific recipe.

Combine the flank steak with the garlic, cinnamon sticks and Dr. Pepper and marinate for 12 hours.  Remove and pat dry with paper towels.  Season both sides with the Grill Rub.  I then lightly brush oil on each side prior to grilling.  On my electric grill it takes 8 minutes on high, turn and cook another 8 minutes or so.  Medium rare is 145°F  but we prefer our meat cooked to medium.  Let rest 5 minutes before slicing.

Recipe by cookingwithauntjuju.com 

See also my recipe Grilled Flank Steak.



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