Marinated Flank Steak Tostadas

Marinated Flank Steak Tostadas: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

Juice of 3 limes, divided

1/2 yellow onion, minced

1 serrano chile, seeded and chopped

3 large cloves garlic, minced

1 large bunch cilantro, chopped, divided

1/2 teaspoon chili powder

1/2 teaspoon cumin

Pinch of Sucanat or sugar

1/4 cup (60 ml) olive oil

1 1/4 pounds (567 g) flank steak

1/4 cup (60 g) plain low-fat Greek yogurt, optional, for garnish

1/4 teaspoon salt, optional

Salt and fresh-ground black pepper, to taste

8 fresh 6-inch (15-cm) corn tortillas (organic, sprouted corn for the highest quality, such as Food for Life)

Drizzle of olive oil

4 cups (280 g) shredded lettuce

2 heirloom tomatoes, thickly sliced

1 Hass avocado, sliced, optional

1 cup (260 g) prepared salsa (or use fresh; see our recipe for All-Natural Spicy Salsa Guacamole [page 229] for a salsa-guacamole combo)

Cooking Instructions:

Set aside 2 teaspoons (10 ml) of the lime juice.

In a large glass baking dish, mix together the remaining lime juice, onion, serrano, garlic, about 3/4 cup (12 g) of the cilantro, chili powder, cumin, Sucanat, and olive oil until well combined. Lay the steak(s) in the dish and turn to coat. Cover and marinate for 1 to 3 hours in the refrigerator, turning occasionally. Just before grilling the meat, prep your veggies and salsa, if making fresh. In a small bowl, whisk together the yogurt, reserved lime juice, salt, and remaining cilantro (up to 1/3 cup, or 5 g), and set aside.

Preheat the oven to broil.

To cook the marinated meat, heat the grill to medium, wipe off any excess vegetables from the marinade, sprinkle the meat lightly with salt and pepper to taste, and grill to medium-rare (or desired doneness), flipping once halfway through the cooking time, about 4 minutes per side for 1-inch (2.5 cm) thickness (thick pieces will take longer than thinner cuts). Thinly slice the cooked meat across the grain.

While the meat is cooking, using a basting brush, lightly paint the tortillas with a drizzle of olive oil, arrange on a broiling sheet, and broil in batches for 1 to 2 minutes until lightly toasted.

To make the tostadas, lay them out, cover with equal amounts of shredded lettuce, tomato slices, avocado slices, and steak slices, and top with salsa, to taste, and a dollop of the yogurt garnish.