Place the steaks in a large bowl. Combine the Coca-Cola and Barbeque sauce, pour it over the meat and allow it to marinade for 15 minutes. Remove the steaks and dry it on kitchen paper.
Pre-heat the oven to 200°C. Heat a pan until hot. Combine the brown sugar, paprika, cumin and salt and sprinkle it over the meat. Add a splash of oil to the hot pan. Fry the meat for a minute on both sides. Transfer to an oven tray and cook in the oven for 4 minutes. Allow it to rest for 5 minutes and then cut into thin strips.
For the Chilaquiles, heat the oil in a hot pan over high heat. Add the Chimichurri sauce and sauté, 2 minutes. Add the Coca-Cola and simmer, 6-8 minutes until thick. Reduce the heat to medium; add the corn chips and cook, 2 minutes until tender. The chips should be soft but still retain their shape.
Top the chilaquiles with the sliced meat and eggs. Add the avocados with dollops of the sour cream on top. Scatter over the spring onions, jalapenos and coriander.
Chimichurri sauce can be found at most supermarkets. As an alternative, buy readymade coriander pesto and add some chopped chilli and a squeeze of lemon juice to it.
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