Tri-Tip Tostada with Pepita Mexican-Style Pesto
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Tri-Tip Tostada with Pepita Mexican-Style Pesto
- Prep Time: 30
- Cook Time: 20
- Total Time: 50
- Serving: 4
Ingredients
(500 g) Beef Tri-Tip
Coarse salt and freshly ground pepper
pumpkin seeds
olive oil, divided
apple cider vinegar
ripe medium avocado, cut into rough chunks
Salt to taste
corn tostada
shredded iceberg lettuce
large red onion, thinly sliced
grape tomatoes, halved
can (398 mL) refried beans
Directions
Slice the meat into thin strips and season with salt and pepper. Heat 1 tbsp oil in nonstick pan over medium-high heat. Add beef and stir-fry for 5 minutes, until browned but still pink in the centre. Remove from heat and keep warm.
Meanwhile, combine pumpkin seeds, olive oil, cider vinegar, avocado and salt in a food processor or blender container; blend until a pesto-like consistency.
Top each tostada with some lettuce, beef, refried beans, onion and tomato. Finish each with a spoon of the Mexican-style Pesto.
- Category: Steak
- Method: Dinner Party, Exotic
