Best Grilled Flank Steak Tostada Recipes

Grilled Flank Steak Tostada image

Provided by Martha Stewart

Number Of Ingredients 14

3 Vidalia or other sweet onions, peeled
1 jalapeno pepper, seeded and diced
1 large clove garlic
2 cups fresh cilantro leaves
1 tablespoon olive oil
3/4 tablespoon salt
1 1/4 pounds flank steak, trimmed of excess fat
4 small zucchini, cut lengthwise into 1/2-inch wedges
8 eight-inch flour tortillas
2 heads romaine lettuce, washed and cut into 1/8-inch-wide slices
6 tomatoes, cut into 1/4-inch-thick rounds
4 radishes, sliced into paper-thin rounds
4 limes, halved
Olive-oil cooking spray

Steps:

Halve an onion crosswise, and place one half in the bowl of a food processor. Add jalapeno pepper, garlic, 1 cup cilantro, olive oil, and 1/2 teaspoon salt; puree about 1 minute. Cut remaining onions into 1/4-inch-thick rounds.
Preheat oven to 400 degrees. In a bowl, coat flank steak, onions, and zucchini with cilantro puree. Cover; marinate at least 30 minutes.
Place tortillas on baking sheets, two at a time, and place in oven until dry and golden brown, 10 to 12 minutes. If baking two trays at a time, rotate halfway through baking. Repeat with remaining tortillas.
Preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place steak on grill; cook about 10 minutes. Turn and cook until medium rare, about 10 minutes more. Remove from heat; set aside. Place zucchini and onions on grill. Cook until tender and browned, 8 to 12 minutes; turn as needed.
Thinly slice beef. Toss lettuce with 1/2 cup cilantro. Layer each tortilla with tomatoes, lettuce, zucchini, beef, onions, and radishes. Garnish with remaining 1/2 cup cilantro; squeeze half a lime over each tostada, and sprinkle each with a pinch of salt.

Nutrition Facts : Calories 329 g, Cholesterol 36 g, Fat 11 g, Fiber 6 g, Protein 22 g, Sodium 425 g

Grilled Flank Steak Tostada image

Provided by mplsgirl

Categories Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

3 sweet onions, peeled and halved
1 jalapeno, seeded and diced
2 garlic cloves
1 bunch fresh cilantro
1 tablespoon olive oil
3/4 teaspoon salt
1 1/4 lbs flank steaks
4 small zucchini, cut lengthwise into 1/2 inch wedges
8 large flour tortillas
2 heads romaine lettuce, cut into slices
4 limes, halved
4 radishes, thinly sliced
6 tomatoes, sliced into rounds

Steps:

Place 1/2 of 1 onion, jalepeno, garlic, half the cilantro, olive oil, and 1/2 teaspoon salt in blender.
Puree about 1 minute.
cut remiaining onions into slices.
Heat oven to 400.
In large bowl, coat steak with the puree, cover, and marinate for at least 30 minutes.
Place tortillas on baking sheet, 2 at a time, and bake until golden - about 10 minutes.
Spray large pan and place over medium heat.
Cook steak about 10 minutes on each side.
Remove from heat and set aside.
Place onions and zuchinni pan.
Cook until tender and brown - about 10 minutes.
Thinly slice beef.
Toss lettuce with 1/2 cup cilantro.
Layer each tortilla with lettuce mix, tomatoes, beef, onions and zuchinni, and raddishes.
Garnish with remaining cilantro and squeeze lime juice over each tostada.
Sprinkle wioth remaining salt.