Tri-Tip Tostada with Pepita Mexican-Style Pesto
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Tri-Tip Tostada with Pepita Mexican-Style Pesto
Ingredients
(500 g) Beef Tri-TipCoarse salt and freshly ground pepperpumpkin seeds olive oil, dividedapple cider vinegarripe medium avocado, cut into rough chunksSalt to tastecorn tostadashredded iceberg lettucelarge red onion, thinly slicedgrape tomatoes, halvedcan (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.
