Grilled Flank Steak Tostada Recipes

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GRILLED STEAK TOSTADAS



Grilled Steak Tostadas image

Grill coffee-chili-marinated steak and thick sliced onion for these bold tostadas.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 9

1/4 cup brewed coffee, at room temperature
2 tablespoons chili powder
2 tablespoons olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
1 1/2 pounds skirt steak, cut into 4 equal pieces
1 red onion, cut into 1/2-inch-thick rounds
8 store-bought corn tostadas
1/2 cup lightly packed fresh cilantro leaves
Sliced avocado, Mexican crema, crumbled Cotija cheese, pickled jalapenos, shredded lettuce and/or lime wedges, for serving

Steps:

  • Prepare an outdoor grill for high heat.
  • Whisk the coffee, chili powder, oil, 1 teaspoon salt and a few grinds of pepper in a shallow baking dish. Add the skirt steak, turn to coat, set aside at room temperature to marinate for about 20 minutes.
  • While the steak marinates, brush the onion slices lightly with oil and grill, flipping occasionally, until soft and lightly charred, about 15 minutes; set aside. Drain the steak and grill, flipping once until medium-rare on the inside with deep grill marks, 3 to 4 minutes per side. Transfer the steaks to a cutting board to rest for 5 minutes and then thinly slice against the grain.
  • Top each tostada with a mound of steak, some grilled onions and cilantro leaves. Serve with sliced avocado, Mexican crema, crumbled Cotija cheese, pickled jalapeno, shredded lettuce and/or lime wedges.

STEAK TOSTADAS WITH CILANTRO SOUR CREAM



Steak Tostadas with Cilantro Sour Cream image

Using leftovers from our Seared Steak with Roasted Mushrooms and Spinach Salad makes this Southwestern dish a breeze.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 9

4 flour tortillas (6-inch)
1 cup shredded Manchego cheese (4 ounces)
Reserved 2 cups mushrooms and steak, thinly sliced against the grain, from Seared Steak with Roasted Mushrooms and Spinach Salad
1 package (10 ounces) frozen corn kernels, thawed and patted dry
4 scallions, thinly sliced
Coarse salt and ground pepper
1/2 cup reduced-fat sour cream
1/4 cup chopped cilantro, plus more for garnish
2 tablespoons fresh lime juice, plus lime wedges for garnish

Steps:

  • Preheat oven to 475 degrees. Line a large rimmed baking sheet with aluminum foil. Place tortillas on sheet (it's fine if they overlap); sprinkle with cheese. Bake until edges are golden, 4 to 6 minutes.
  • Meanwhile, in a large bowl, toss together steak, mushrooms, corn, and scallions; season with salt and pepper. Top tortillas with steak mixture. Bake until warmed through, 6 to 8 minutes.
  • Meanwhile, in a small bowl, stir together sour cream, cilantro, and lime juice; season with salt and pepper. Serve tostadas topped with cilantro sour cream and garnished with cilantro and lime wedges.

Nutrition Facts : Calories 666 g, Fat 33 g, Fiber 3 g, Protein 50 g

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