Recipe: Dr Pepper-Marinated Skirt Steak Tostadas with Jose Falcon's Slaw

DR PEPPER-MARINATED SKIRT STEAK TOSTADAS

1 pound skirt or flank steak
1 (16 ounce) bottle Dr Pepper
3 tablespoons vegetable oil
8 corn tortillas
Kosher salt, as needed
2 tablespoons All-Around Beef Rub (recipe follows)
1 1/4 cup grated Caciolla al Tartufo (an Italian sheep's milk cheese) or Monterey Jack cheese
1/2 cup goat cheese
1 cup Jose Falcon's Slaw, for garnish (recipe follows)

In a large glass or ceramic casserole dish, marinate the skirt steak in Dr Pepper for 4 to 12 hours in the refrigerator - the longer the better.

WHEN YOU'RE READY TO COOK:
Heat the oil in a large skillet over medium-high heat up to 375 degrees F. Fry each tortilla for 8 to 10 seconds per side, and remove from the oil with tongs, season with salt and let drain on a paper towel-lined plate.

Prepare a hot grill.

Remove the marinated skirt steaks from the Dr Pepper and coat in the beef rub. Grill the meat for 3 to 4 minutes per side or to desired doneness. Remove the skirt steaks from the grill and let rest for at least 5 minutes before slicing.

TO ASSEMBLE THE TOSTADAS:
Preheat oven to 350 degrees. Place the tortillas on cookie sheets and sprinkle evenly with cheeses and set aside. Slice skirt steak against the grain into thin strips, about 1/2-inch wide and evenly distribute on the tortillas.

Bake for 5 to 6 minutes or until the cheeses have melted just to bubbling. Remove from the oven and top each tortilla with a spoonful of Jose Falcon's Slaw. Serve immediately.

ALL-AROUND BEEF RUB

"Use on steaks, pork and chicken."

1/4 cup kosher salt
1 cup brown sugar
1/4 cup coarsely ground black pepper

In a bowl combine all the ingredients, blending well. Store at room temperature in airtight container. Make sure to remix before each use.

JOSE FALCON'S SLAW
Makes 2 cups

1 cup thinly shredded red cabbage
1/2 cup thinly shredded green cabbage
1 red bell pepper cut into very thin strips
1 bunch fresh cilantro leaves, chopped
1/4 cup mayonnaise
3 tablespoons malt vinegar
2 teaspoon sugar

Toss the shredded cabbage, red bell pepper and cilantro in a large bowl, mixing well.

In a small bowl, whisk together the mayonnaise, vinegar and sugar until the sugar is dissolved. Pour the mayonnaise mixture onto the cabbage mixture and toss well to coat. Cover and refrigerate for 1 hour before serving.

Makes 8 tostadas
Source: The Texas Cowboy Kitchen by Grady Spears with June Naylor