Flank Steak Tostadas
I finally found the secret to crispy tostada shells!
Ingredients
- 8 corn tortillas
- Nonstick cooking spray
- 1 pound flank steak marinated overnight using a half-batch of this Alton Brown recipe
- 1 can black beans, drained 15.5 ounces (reserve 1-1/2 tablespoons liquid from can)
- 2 tablespoons pickled jalapeños
- 2 cups shredded iceberg or romaine lettuce
- 1 cup crumbled queso fresco
- 1 cup guacamole prepared using your favorite recipe
- Hot sauce
- Lime wedges for serving (optional)
Instructions
- Preheat oven to 400 degrees F. Spray both sides of tortillas with cooking spray; place on rimmed baking pan. Bake 10 to 12 minutes or until very crispy, turning once.
- Meanwhile, preheat grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Grill steak 8 to 10 minutes or until internal temperature reaches 135 degrees F for medium-rare, flipping once halfway through cooking. Transfer to plate; let rest at least 5 minutes before slicing.
- Place beans and their liquid, and jalapeños in food processor; process until smooth. Microwave bean mixture 60 seconds or until hot.
Calories: 554kcal, Carbohydrates: 47g, Protein: 41g, Fat: 24g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 89mg, Sodium: 810mg, Potassium: 1206mg, Fiber: 15g, Sugar: 2g, Vitamin A: 608IU, Vitamin C: 11mg, Calcium: 288mg, Iron: 5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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