Beef Steak Tostada

With lean grilled beef and market-fresh veggies, this crispy crunchy main-course salad has all the satisfaction of a nacho platter with a fraction of the fat and a BIG boost of nutrients. Using oven-toasted whole wheat flour tortillas as the tostada base is a healthier choice than traditional fried corn tortillas.

 

Yields8 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 lb (500 g) Beef Grilling Steak (e.g. Rib Eye, Top Sirloin, Strip Loin), about 1-inch (2.5 cm) thick
 8 7-inch (18 cm) whole wheat flour tortillas
 Pinch salt and pepper
 ¼ cup (50 mL) vegetable oil
 ½ cup (125 mL) chopped red onion
 2 cloves garlic, minced
 2 cups (500 mL) quartered mushrooms
 2 cups (500 mL) grape tomatoes, halved
 2 cups (500 mL) fresh or thawed corn kernels
 1 cup (250 mL) shredded lettuce
 2 tbsp (30 mL) minced fresh coriander or parsley
 Marinade/Dressing:
 1 tbsp (15 mL) grated lime rind
 ¼ cup (50 mL) lime juice (about 2 limes)
 2 tbsp (30 mL) minced fresh coriander or parsley
 1 tbsp (15 mL) chili powder
 4 large cloves garlic, minced
1

Marinade/Dressing: In bowl, combine lime rind, lime juice, coriander, chili powder and garlic. Set aside 3 tablespoons (45 mL) into a large bowl for dressing. Rub remaining mixture over both sides of steak. Cover and refrigerate for at least 30 minutes or up to 4 hours. Meanwhile, toast tortillas (see Cook’s Notes).

2

Pat steak dry; season with salt and pepper. Grill over medium-high, for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest before slicing.

3

Meanwhile, heat 1 tbsp (15 mL) of the oil in large skillet over medium-high heat. Add onion and garlic; cook until onion is softened, about 4 minutes. Add mushrooms; cook until all liquid is released, about 5 minutes. Reduce heat to medium; add tomatoes and corn. Cook, stirring just until softened, about 5 minutes.

4

Meanwhile, whisk remaining oil into reserved marinade to complete the dressing. Thinly slice steak; add to dressing along with mushroom mixture, lettuce and coriander, tossing gently to coat. Pile 1/2 cup (125 mL) beef mixture on each tortilla to serve.

Ingredients

 1 lb (500 g) Beef Grilling Steak (e.g. Rib Eye, Top Sirloin, Strip Loin), about 1-inch (2.5 cm) thick
 8 7-inch (18 cm) whole wheat flour tortillas
 Pinch salt and pepper
 ¼ cup (50 mL) vegetable oil
 ½ cup (125 mL) chopped red onion
 2 cloves garlic, minced
 2 cups (500 mL) quartered mushrooms
 2 cups (500 mL) grape tomatoes, halved
 2 cups (500 mL) fresh or thawed corn kernels
 1 cup (250 mL) shredded lettuce
 2 tbsp (30 mL) minced fresh coriander or parsley
 Marinade/Dressing:
 1 tbsp (15 mL) grated lime rind
 ¼ cup (50 mL) lime juice (about 2 limes)
 2 tbsp (30 mL) minced fresh coriander or parsley
 1 tbsp (15 mL) chili powder
 4 large cloves garlic, minced

Directions

1

Marinade/Dressing: In bowl, combine lime rind, lime juice, coriander, chili powder and garlic. Set aside 3 tablespoons (45 mL) into a large bowl for dressing. Rub remaining mixture over both sides of steak. Cover and refrigerate for at least 30 minutes or up to 4 hours. Meanwhile, toast tortillas (see Cook’s Notes).

2

Pat steak dry; season with salt and pepper. Grill over medium-high, for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest before slicing.

3

Meanwhile, heat 1 tbsp (15 mL) of the oil in large skillet over medium-high heat. Add onion and garlic; cook until onion is softened, about 4 minutes. Add mushrooms; cook until all liquid is released, about 5 minutes. Reduce heat to medium; add tomatoes and corn. Cook, stirring just until softened, about 5 minutes.

4

Meanwhile, whisk remaining oil into reserved marinade to complete the dressing. Thinly slice steak; add to dressing along with mushroom mixture, lettuce and coriander, tossing gently to coat. Pile 1/2 cup (125 mL) beef mixture on each tortilla to serve.

Beef Steak Tostada