With lean grilled beef and market-fresh veggies, this crunchy main-course salad has all the satisfaction of a nacho platter. Using oven-toasted whole wheat flour tortillas as the tostada base is a healthier choice than traditional fried corn tortillas.
Chili-Lime Steak Tostada Salad
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
Ingredients
Marinade/Dressing
4 large cloves garlic, minced
1 tbsp (15 mL) grated lime zest
1/4 cup (60 mL) fresh lime juice (about 2 limes)
2 tbsp (30 mL) minced fresh cilantro or parsley
1 tbsp (15 mL) chili powder
12 oz (375 g) Beef Bottom Sirloin Flap or Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick
Salt and fresh ground pepper
Tostadas
4 small (7-inch/18 cm) whole wheat flour tortillas
Nonstick cooking spray
3 tbsp (45 mL) oil, divided
1/2 cup (125 mL) chopped red onion
2 cloves garlic, minced
2 cups (500 mL) EACH quartered mushrooms and grape tomatoes, halved
1/2 cup (150 mL) fresh or frozen corn kernels, thawed
1 cup (250 mL) shredded lettuce
2 tbsp (30 mL) minced fresh cilantro or parsley
Instructions
- Marinade/Dressing: Combine garlic, lime zest and juice, cilantro and chili powder in a small bowl. Transfer 3 tbsp (45 mL) to a large bowl and set aside for dressing. Place steak on a plate and brush all over with remaining marinade; cover and refrigerate for at least 30 minutes or for up to 4 hours.
- Tostadas: Meanwhile, spray both sides of tortillas with cooking spray; place in single layer on baking sheet. Bake in preheated 350°F oven for 10 minutes or until crisp and lightly browned. Set aside.
- Remove meat from marinade; discard marinade. Pat steak dry with paper towel and season all over with salt and pepper to your taste.
- Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to cutting board and let rest for 5 minutes.
- Meanwhile, heat 1 tbsp (15 mL) of the oil over medium-high heat in large skillet. Add onion and garlic; cook, stirring, for about 4 minutes or until onion is softened. Add mushrooms; cook, stirring, for about 5 minutes or until all liquid is released. Reduce heat to medium; add tomatoes and corn. Cook, stirring, for about 5 minutes or just until softened. Remove from heat.
- Whisk remaining oil into reserved marinade to complete the dressing. Cut steak across the grain into thinly slices; add to dressing along with mushroom mixture, lettuce and cilantro, tossing gently to coat. Pile beef mixture on top of tortillas, dividing equally, to serve.
Notes
Use a digital read instant thermometer inserted sideways into the steak for the best way to determine doneness.
Per 1 cooked portion: about 400 Calories, 25g Protein, 21g Fat, 28g Carbohydrate, 6g Fibre, 410mg Sodium
Excellent Source of: Potassium, Thiamine, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Zinc, Selenium, Copper
