Before fancy meat tenderizers were available, people used to marinate tougher meat in Coca-Cola, because of its acidic content. Grady Spears prefers Dr. Pepper because it has more sugar, and when the meat cooks, the sugar caramelizes, adding a great flavor. (Also, Dr. Pepper was invented in Texas.)


Ingredients

1. In a large bowl, combine the Dr. Pepper, garlic cloves, and cinnamon sticks.

2. Add the flank steak, cover with plastic wrap and refrigerate for 12 hours.

3. Prepare and light the grill, and heat to medium-high. Remove the flank steak from the marinade and pat dry with paper towels.

4. Season both sides with the Grill Blend.

5. Grill the steaks from 3 to 4 minutes on each side, or until done (never cook flank steak past the medium-rare stage or it will be very tough.)

6. Remove the steak from the grill, and let rest for 4 or 5 minutes, loosely covered with foil. Cut the steak across the grain into 1-inch-wide slices.

Variation: You can also serve hot with tortillas and your favorite condiments, such as Avocado Sour Cream or Pico de Gallo.



Grill Blend

Ingredients

1. Combine all of the ingredients in a small bowl, blending well to evenly distribute the spices. Be sure to break up any chunks that appear.

2. Store the blend in an airtight container. Shake or stir it again before each use.

Yields about 1 cup



Pasilla Powder

Ingredients

1. Prepare the pasilla chiles by removing the stems and seeds.

2. Toast the peppers in a skillet over medium height for 5 minutes, turning them frequently until they are dry and crisp, but not burned.

3. Puree the peppers in a coffee grinder until they become a fine powder. (Be sure to clean the coffee grinder very well when you are done.)

Yield 1 cup.


Variations:
Ancho powder: Use 5 ancho peppers instead of the pasillas and proceed as directed.

Guajillo Powder: Use 5 guajillo peppers instead of the pasillas and proceed as directed.


All recipes courtesy of Grady Spears, author of fantastic cookbooks

• Cowboy Cocktails: Boot-Scootin' Beverages and Tasty Vittles from the Wild West,
  
• A Cowboy in the Kitchen: Recipes From Reata and Texas West of the Pecos, and
  
• The Great Steak Book.

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