I eat tacos at least once a week. Sometimes twice a week. Carnitas tacos are my favorite followed closely by chicken tacos. This time around I decided to make these delicious Flank Steak Tacos marinated in Dr Pepper.
Since I'm using flank steak for this recipe, it's important to marinate it before cooking it as to tenderize it. Flank is a tough cut of meat. If you prefer, you can substitute for some skirt steak. Both are equally good in tacos, fajitas and burritos.
💭 Cooking Method
One of the perks of living in Southern California is that I can pretty much BBQ year-round. I crank the heat way up on the BBQ and sear them on each side for 4-5 minutes.
But as I always say, cook your meat to temperature, not to time. Using a digital thermometer you want to pull the meat when it reaches an internal temperature of 130°F. Once the steak has rested for 5 minutes the internal temperature should be 135°F.
If you don't have an outdoor grill or if the weather isn't cooperating you can cook the steak in a skillet on your cooktop. Cook over high heat till the internal temperature of the steak reaches 130°F. Make sure you let the steak rest for 5 minutes before slicing it.
While the marinade will infuse some flavor into the flank steak, I like to add a dry rub to the meat before putting it on the grill.
If you don't want to use the dry rub I'm including with this recipe, you can use whatever dry rub for beef you have on hand or you can try my Cowboy Dry Rub for Beef.
If you don't care for dry rub you can skip it completely but at a minimum, I suggest a little salt & pepper.
🧂 How to use Dry Rub
Before you apply your dry rub to your meat, make sure you pat your meat down with a paper towel to remove as much of the moisture you can. Liberally apply the dry rub all over the meat. Make sure you take the proper precautions to not cross-contaminate! I suggest you use one hand to apply the dry rub and the other to rub the dry rub into the meat.
🌮 How many Tacos per Person
For planning purposes, you should plan for two tacos per person. Each taco will have approximately 2 ounces of meat plus toppings. For reference, one pound of ground beef will yield about 14 ounces once cooked.
If you are a Taco lover, you need to check out our Top 5 Taco Recipes.
📋 Gather your Ingredients
You will need the following ingredients to make this Dr Pepper Flank Steak Tacos recipe (see recipe card for quantities): Dr Pepper, Garlic Cloves, Cinnamon Sticks, Kosher Salt, Chili Powder, Granulated Garlic, White Suga, Ground Cumin, Ground Black Pepper and Ground Thyme, Flank Steak, Tortillas, Fresh Cilantro, Pico de Gallo, Sour Cream and Shredded Cheese.
🥣 How to make Dr Pepper Flank Steak Tacos
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.
Dr Pepper Flank Steak Tacos
- Bowl for Mixing
- BBQ / Grill
- 16 oz Dr Pepper
- 4 Garlic Cloves
- 2 Cinnamon Sticks
- 1 ½ lbs Flank Steak
- 16 Tortillas, flour or corn
- 2 tablespoon Kosher Salt
- 2 tablespoon Chili Powder
- 2 tablespoon Garlic Salt
- 2 tablespoon White Sugar
- 1 tablespoon Ground Cumin
- 2 tablespoon Ground Black Pepper
- 1 Tbsp Ground Thyme
Taco Toppings (optional)
- Fresh Cilantro
- Pico de Gallo
- Sour Cream
- Shredded Cheese
- 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.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.