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Steak Tostadas with Avocados, Tomatoes & Olives
These colorful tostadas put a new spin on a timeless classic.
Ingredients
- 1 1/2 lb beef flank steak
- 2 tbsp olive oil, divided
- 2 tbsp Crushed Peppercorn & Garlic Rub
- 2 medium avocados
- 1 cup grape tomatoes
- 1 cup pitted kalamata olives
- 1 lemon
- 1/4 cup chopped fresh parsley
- 1/4 tsp salt
- 12 tostadas
- 3/4 cup (3 oz) cotija cheese, crumbled
Directions
Heat Grill Pan over medium-high heat 5 minutes. Brush both sides of steak with 1 tbsp of the oil and sprinkle with rub. Place steak into pan; top with Grill Press. Cook 4 minutes. Turn; top with press. Reduce heat to medium; cook an additional 4-6 minutes or until Pocket Thermometer registers 140°F for medium-rare doneness. Remove steak from pan; tent with foil and let stand 5 minutes (temperature will rise to 145°F).
Meanwhile, peel and dice avocados using Avocado Peeler. Cut tomatoes in half and coarsely chop olives using Santoku Knife. Zest lemon using Microplane® Adjustable Grater to measure 1 tsp zest. Juice lemon to measure 1 tbsp juice. Combine avocados, tomatoes, olives, zest, juice, parsley, salt and remaining 1 tbsp oil in Classic Batter Bowl; mix well.
Thinly slice steak diagonally against the grain. Cut slices into 1-in. pieces. Divide steak evenly among tostadas; top with avocado mixture and cheese.
Yield:
- 6 servings of 2 tostadas
Nutrients per serving:
Calories 530, Total Fat 35 g, Saturated Fat 9 g, Cholesterol 50 mg, Carbohydrate 25 g, Protein 32 g, Sodium 1310 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
1 1/2 starch, 4 medium-fat meat, 3 fat (1 1/2 carb)
Cook's Tips:
To quickly cut the steak into pieces, carve diagonally against the grain into thin slices; without moving slices apart, cut lengthwise into 1-in. pieces.
If desired, 3 garlic cloves, pressed, 1 tsp salt and 1 tsp coarsely ground black pepper can be substituted for the peppercorn rub.
