Coke, red wine, onions, garlic, pepper, and olive oil. That’s the marinade I just threw 2 lbs of flank steak into based on a recipe I saw on Diners, Drive Ins, and Dives yesterday. I KNOW. I’m as shocked as you. But this looked amazing - they’ll marinate for 24-48 hours (depending on Matt’s schedule), then I’ll sear them and braise them for 3 hours and then I can hand shred the meat, and leave it in the braising liquid again overnight (or just eat it right then).
The recipe on the show was used in sandwiches - horseradish spread, lightly dressed arugula, and pickled onions on a white roll. I think I’m going to serve it over rice, with pickled onions and an arugula salad on the side.
And… now I’m starving.
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