Beef tostadas

2

PREP TIME

15 min

TOTAL TIME

30 min

Serves

4

Beef tostadas

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
  • 30 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 23 g,
  • Fibre
  • 3 g,
  • Sodium
  • 702 mg.
  • Excellent source of
  • Vitamin b12
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