Beef tostadas
2
- Prep Time15 min
- Total Time30 min
- Makes4 servings
Photo, Roberto Caruso.
Ingredients
2 striploin steaks, about 450 g (at room temperature)
4 tsp Tex-Mex spice blend, such as Club House
1 tbsp canola oil
3 tbsp sour cream
3 tbsp chopped pickled jalapeño peppers
2 tbsp pickled jalapeño brine
3 cups shredded iceberg lettuce
1 large tomato, seeded and diced
1/2 cup crumbled feta cheese
8 corn tostada shells
Instructions
Coat steaks with Tex-Mex spice blend. Heat a non-stick frying pan over medium-high. Add oil, then steaks and reduce heat to medium. Cook 3 to 4 min per side for medium-rare. Transfer steaks to a cutting board and let rest, covered, 5 min.
Whisk sour cream, jalapeño peppers and brine in a medium bowl. Toss with lettuce and tomato. Cut steaks into thin slices.
Divide lettuce mixture among tostadas. Top with steak and feta. Drizzle any pan juices over steaks.
Nutrition (per serving)
Calories 383, Protein 30g, Carbohydrates 17g, Fat 23g, Fibre 3g, Sodium 702mg.
Excellent source of Vitamin b12.
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