Red Pepper Steak Tostadas Recipes

TOSTADAS

Steps:

• Fry tortillas in skillet in oil until crisp.
• Take off heat and spread on beans.
• Return to skillet and add olives, salsa, onions, and cheese.
• When cheese melts, serve onto plate and top with lettuce.

SHEET-PAN TOSTADAS WITH BLACK BEANS AND PEPPERS

Steps:

• Heat oven to 400 degrees and arrange racks in the top and bottom thirds of oven. On a rimmed sheet pan, toss together peppers, onion, 1/4 cup oil, 1/2 teaspoon salt and sage, then spread vegetables out in an even layer. Top with thyme sprigs, and roast on the top rack until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so.
• On a separate rimmed sheet pan, toss together beans, tomatoes, 1/4 cup oil, chipotle chile and sauce, garlic, oregano, 1/2 teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes.
• Brush tortillas on both sides with oil, then arrange in an even layer on a third rimmed baking sheet (it's O.K. if the tortillas overlap slightly). Bake until crisp, about 5 to 7 minutes. Immediately sprinkle with salt while they are still hot.
• To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 1/2 teaspoons salt, and remaining 1/4 teaspoon cumin. Cut naked lime into wedges.
• To serve, top tortillas with beans, peppers, avocado, queso fresco (if desired), cilantro and a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste.

STEAK WITH BELL PEPPERS

Steps:

• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.

FLANK STEAK TOSTADAS

Steps:

• Preheat your grill to 400ºF.
• In a small bowl combine the onion powder, garlic powder, chili powder, cumin, salt, and pepper. Brush the oil on the flank steak and rub with the spice mixture. Let sit 20 minutes.
• Oil grill grates and grill meat until desired doneness, about 5-8 minutes per side. Remove from grill and cover with foil. Let sit 10 minutes. Cut into strips.
• Meanwhile grill corn tortillas on the grill until charred.
• To serve, place a tortilla on a plate. Top with the meat, jalapeño, and chopped onion. Sprinkle with cilantro.

SKIRT STEAK TOSTADAS WITH CASHEW SALSA AND RED CABBAGE SLAW

Steps:

• Salsa:
• Preheat oven to 350°F. Roast chiles and garlic on a rimmed baking sheet until lightly browned and softened, 12-15 minutes. Add cashews to baking sheet and roast until nuts are golden brown, 5-7 minutes. Let cool slightly, then peel garlic. Transfer garlic, cashews, and chiles (include all the seeds if you like things hot, or half of them if you aren't sure) to a blender; add vinegar, sugar, and 1/2 cup water and purée until smooth. Season with salt.
• Slaw and assembly:
• Whisk vinegar, mayonnaise, and yogurt in a medium bowl. Add cabbage and scallion and toss to coat; season with salt. Set aside.
• Season steak with salt and pepper; sprinkle with cumin. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook steak until deeply browned, about 4 minutes per side for medium-rare. Transfer to a cutting board; let sit 10 minutes before slicing.
• Meanwhile, if making your own tostadas, pour oil into a small skillet to 1/4" depth. Heat over medium. Working one at a time, fry tortillas until crisp, about 1 minute per side. Transfer to paper towels.
• Top tostadas with some salsa, followed by steak, more salsa, slaw, and cilantro. Serve with lime wedges.
• Do Ahead:
• Salsa can be made 1 week ahead. Cover and chill.

RED PEPPER-STEAK TOSTADAS

Steps:

• Heat oven to 375 degrees.
• Mix the ranch dressing and salsa in a small bowl, cover and refrigerate.
• Spray a cookie sheet with nonstick cooking spray.
• Place tostada shells on sprayed cookie sheet and bake for 5 to 6 minutes turning once, or until hot and crisp.
• Meanwhile, heat oil in a skillet over medium heat.
• When oil is hot, saute the steak strips until they are well browned.
• Add bell pepper strips and saute over medium-high heat until peppers are soft and meat starts to char.
• Divide lettuce evenly among prepared tostada shells, and top each with the meat-pepper mixture.
• Drizzle the chilled dressing over tostadas, sprinkle with cheese and serve.