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Tex-Mex Flank Steak Tacos

with Coke BBQ Sauce

Serving Size 4 to 6

Cook Time 15 Minutes

Prep Time: 30 minutes

For the Coke BBQ Sauce

  • 1 cup bottle Coca-Cola
  • 1/3 cup apple cider vinegar
  • 1/4 cup molasses
  • 1 cup ketchup
  • 1 teaspoon red pepper flake
  • 1 teaspoon cayenne pepper

For the tacos

  • 2 pounds flank steak
  • Kosher salt, for seasoning
  • 1 small head Napa cabbage, thinly sliced
  • 10 soft taco tortillas

The Coke BBQ sauce can be made several days in or just before serving. Prepare a Big Green Egg for high, direct heat cooking. Combine the Coca-cola and vinegar in a small sauce pan and cook directly on the egg until reduced by half or about 15 minutes total cook time. Add the molasses, ketchup, and spices and whisk to combine. Keep cooking on the Big Green Egg for another 15 minutes or until reduced by half again. The right thickness should coat the back of a spoon.

Season the flank steak all over with salt.  Quickly grill the steak directly on the hot grill. Grill on the first side for 5 to 7 minutes, then flip and grill again for 4 to 5 minutes. This will give you a perfect medium rare steak.

Remove the steak from the grill and rest for 5 minutes. Toast the tortillas on the still hot Big Green Egg, about 30 seconds per side. Slice the steak against the grain and serve the slices on the tortillas with the BBQ sauce, napa cabbage and a sprinkling of salt.
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Tex-Mex Flank Steak Tacos with Coke BBQ Sauce

Author Mark & Fey
Print Pin
Keyword Beef
Prep Time 30 minutes
Cook Time 15 minutes

Ingredients

For the Coke BBQ Sauce

  • 1 cup bottle Coca-Cola
  • 1/3 cup apple cider vinegar
  • 1/4 cup molasses
  • 1 cup ketchup
  • 1 teaspoon red pepper flake
  • 1 teaspoon cayenne pepper

For the tacos

  • 2 pounds flank steak
  • Kosher salt for seasoning
  • 1 small head Napa cabbage thinly sliced
  • 10 soft taco tortillas

Instructions

  • The Coke BBQ sauce can be made several days in or just before serving. Prepare a Big Green Egg for high, direct heat cooking. Combine the Coca-cola and vinegar in a small sauce pan and cook directly on the egg until reduced by half or about 15 minutes total cook time. Add the molasses, ketchup, and spices and whisk to combine. Keep cooking on the Big Green Egg for another 15 minutes or until reduced by half again. The right thickness should coat the back of a spoon. Season the flank steak all over with salt.  Quickly grill the steak directly on the hot grill. Grill on the first side for 5 to 7 minutes, then flip and grill again for 4 to 5 minutes. This will give you a perfect medium rare steak. Remove the steak from the grill and rest for 5 minutes. Toast the tortillas on the still hot Big Green Egg, about 30 seconds per side. Slice the steak against the grain and serve the slices on the tortillas with the BBQ sauce, napa cabbage and a sprinkling of salt.

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