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Dine-In Friday: Dr. Pepper-Marinated Flank Steak Nachos

I’m not a sports fan unless someone I love is playing in the game. This limits me to my sons’ school events and a lot of t-ball and church-sponsored basketball, which just might be the best of all there is to see. When the idea of getting a snowcone is more important than running up the score, I definitely become a big fan. 

But the reality is I live in a house with three sports nuts and ESPN is our home’s background soundtrack a lot of the time. And try as a might, the only time ESPN interests me is when they get up close and personal with the players, telling us their favorite foods, where they volunteer, and how they fell in love with their wife of 35 years and spend all their free time with their 2.5 shiny children.  

On a side note, ESPN is missing out on a huge opportunity to reach a larger audience by not having a sports show from a sappy woman’s point of view. Just saying. 

Right now we’re in the throes of the basketball championships, and our TV is on 24/7 getting ready for the Final Four. There’s no game on tonight, but it doesn’t matter.  We’ll be home watching because the sports channels are as good as the political pundits when it comes to filling hours upon hours with color commentary. 

I may not watch the game, but I am definitely in charge of concessions – which is a huge job in a house of teenage sons. Tonight, I’m making these flank steak nachos marinated in Dr. Pepper.  

Dr. Pepper was created in Waco, Texas, which just happens to be home to a women’s team I do love. Sic ‘em! 

Dr. Pepper-Marinated Flank Steak Nachos 

1 lb flank steak
1 (24 oz) Dr. Pepper
2 tsp kosher salt
4 Tbs brown sugar
1 tsp black pepper
Large, flat corn chips
2 cans refried black beans
2 tsp ground cumin
2 cups shredded cheese
Garnishes: Sour cream, jalapenos, salsa, guacamole

Combine flank steak and Dr. Pepper or Coca-Cola in a large Ziploc bag. Refrigerate at least 6 hours.

When you’re ready to make the nachos, heat your grill to high. Combine salt, brown sugar and black pepper. Remove steak from marinade, and rub spices into steak. Grill steak 3-4 minutes on each side until medium-rare. Do not overcook. Let steak rest 5 minutes before slicing against the grain into ½-inch wide strips and again into bite-sized pieces.

Meanwhile, preheat oven to 350°F. Place corn chips on cookie sheet in one layer. Combine black beans with cumin. Spread small amount of black beans over each chip. Sprinkle cheese over chips. Top with flank steak. Bake 5 minutes until cheese is bubbly. Remove and serve with sour cream, jalapenos, salsa and guacamole.

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