Soy-and-Cola-Marinated Steak
Recipe: https://recipestripper.com/recipes/6f063354-6950-4f4a-bdc5-8d5ff3b7fc8b
Original source: https://www.epicurious.com/recipes/food/views/ba-syn-soy-and-cola-marinated-steak
Recipe image: https://assets.epicurious.com/photos/664c62b0c4060028bd7a9832/16:9/w_9504,h_5346,c_limit/20240327_BA_Pantry_CocaColaSteak0187.jpg

Upgrade your grilled skirt steak with this Coca-Cola-spiked marinade, which both tenderizes and caramelizes the meat.
Yield: 4–6 servings
Total time: 30 minutes (plus 2 hours for marinating)

Ingredients
- 6 garlic cloves, finely grated
- 1 12-oz. can or 1½ cups cola
- ½ cup white miso
- ⅓ cup soy sauce
- 2 lb. skirt steak, cut into 6"-long sections
- Vegetable oil (for grill)
- 3 scallions, pale and dark green parts only
- 1 medium Fresno chile, thinly sliced

Instructions
1. Mix together 6 garlic cloves, finely grated, one 12-oz. can or 1½ cups cola, ½ cup white miso, and ⅓ cup soy sauce in a 1-gal. resealable plastic bag or large baking dish. Add 2 lb. skirt steak, cut into 6"-long sections, to marinade and turn to coat. Seal or cover; chill, turning occasionally, at least 2 hours and up to 12 hours. (Marinate at least 4 hours if you can.)
2. Prepare a grill for medium-high heat; oil grate with vegetable oil. Remove steak from marinade, letting excess drip back into bag or dish; discard marinade. Grill steak, turning every 2 minutes or so, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), 5–7 minutes. Transfer steak to a cutting board and let rest 10 minutes.
3. Meanwhile, cut 3 scallions, pale and dark green parts only, crosswise into 2"–3" pieces; cut each piece in half lengthwise, then in half or thirds again to create matchsticks. Combine scallions and 1 medium Fresno chile, thinly sliced, in a medium bowl of ice water and let sit 5 minutes. Drain; transfer to a kitchen towel or paper towels and pat dry.
4. Thinly slice steak against the grain. Arrange on a rimmed platter and drizzle juices from cutting board over. Top with scallions and chile.