Chinese Pepper Steak Coca-Cola

Forget the wok for this pepper steak; you’re firing up the grill instead.

Sirloin or top round gets a quick soak in Coca-Cola spiked with garlic, celery, and onions.

The soda’s enzymes tenderize the meat while caramelizing into a sticky-sweet glaze over hot coals.

It’s an unexpected shortcut to juicy, flavorful steak that takes just 20 minutes of marinating and 15 minutes on the grill.

Pro Tips

• Don’t marinate longer than 30 minutes; the acid and enzymes can make the meat mushy
• Pat the steak dry before grilling for better sear, char marks, and caramelization
• Let the steak rest 5-10 minutes after grilling to redistribute juices and keep it tender
• Use a meat thermometer for perfect doneness every time (135F for medium-rare, 145F for medium)

Variations

• Add soy sauce and ginger to the marinade for deeper Asian flavor
• Toss sliced grilled steak with stir-fried peppers and onions for a hybrid dish
• Try with pork chops or chicken thighs for different grilled protein options