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Gallery Grilled Flank Steak Tostada Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3 Vidalia or other sweet onions, peeled 1 jalapeno pepper, seeded and diced 1 large clove garlic 2 cups fresh cilantro leaves 1 tablespoon olive oil 3/4 tablespoon salt 1 1/4 pounds flank steak, trimmed of excess fat 4 small zucchini, cut lengthwise into 1/2-inch wedges 8 eight-inch flour tortillas 2 heads romaine lettuce, washed and cut into 1/8-inch-wide slices 6 tomatoes, cut into 1/4-inch-thick rounds 4 radishes, sliced into paper-thin rounds 4 limes, halved Olive-oil cooking spray
Gallery Grilled Flank Steak Tostada
Recipe Summary Servings: 8
Gallery
Grilled Flank Steak Tostada
Grilled Flank Steak Tostada
Grilled Flank Steak Tostada
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3 Vidalia or other sweet onions, peeled 1 jalapeno pepper, seeded and diced 1 large clove garlic 2 cups fresh cilantro leaves 1 tablespoon olive oil 3/4 tablespoon salt 1 1/4 pounds flank steak, trimmed of excess fat 4 small zucchini, cut lengthwise into 1/2-inch wedges 8 eight-inch flour tortillas 2 heads romaine lettuce, washed and cut into 1/8-inch-wide slices 6 tomatoes, cut into 1/4-inch-thick rounds 4 radishes, sliced into paper-thin rounds 4 limes, halved Olive-oil cooking spray
Directions
Halve an onion crosswise, and place one half in the bowl of a food processor. Add jalapeno pepper, garlic, 1 cup cilantro, olive oil, and 1/2 teaspoon salt; puree about 1 minute. Cut remaining onions into 1/4-inch-thick rounds.
Preheat oven to 400 degrees. In a bowl, coat flank steak, onions, and zucchini with cilantro puree. Cover; marinate at least 30 minutes.
Place tortillas on baking sheets, two at a time, and place in oven until dry and golden brown, 10 to 12 minutes. If baking two trays at a time, rotate halfway through baking. Repeat with remaining tortillas.
Preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place steak on grill; cook about 10 minutes. Turn and cook until medium rare, about 10 minutes more. Remove from heat; set aside. Place zucchini and onions on grill. Cook until tender and browned, 8 to 12 minutes; turn as needed.
Thinly slice beef. Toss lettuce with 1/2 cup cilantro. Layer each tortilla with tomatoes, lettuce, zucchini, beef, onions, and radishes. Garnish with remaining 1/2 cup cilantro; squeeze half a lime over each tostada, and sprinkle each with a pinch of salt.
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All Reviews for Grilled Flank Steak Tostada
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Flank Steak Tostada
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
