Tri-Tip Tostada with Pepita Mexican-Style Pesto

Tri-Tip Tostada with Pepita Mexican-Style Pesto

Tri-Tip Tostada with Pepita Mexican-Style Pesto
Tri-Tip Tostada with Pepita Mexican-Style Pesto

Tri-Tip Tostada with Pepita Mexican-Style Pesto

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April 19, 2017

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: Makes 4 servings

Ingredients

1 lb (500 g) Beef Tri-Tip

Coarse salt and freshly ground pepper

1/3 cup pumpkin seeds

3 tbsp olive oil, divided

2 tbsp apple cider vinegar

1 ripe medium avocado, cut into rough chunks

Salt to taste

4 corn tostada

1/2 cup shredded iceberg lettuce

1/4 large red onion, thinly sliced

8 grape tomatoes, halved

1 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.

Alternate Cooking Method: Score the Tri-tip with a knife on the fat-cover side of the cut; season all over with salt and pepper. Grill using medium-high heat, turning occasionally for about 5 minutes per side, moving to cooler part of grill if roast begins to over brown – roast will be done to medium-rare when digital instant read thermometer inserted into the thickest part reads 140°F (60°C). Let stand 10 minutes before carving across the grain into thin slices

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