Steak Tostada
Serving size: 5
Calories per serving: 547
1/2 cup soy sauce
1/2 cup olive oil
3 lemons, juiced
1/2 cup honey
1 cup finely chopped onion
1 habanero chile, seeded and chopped
salt and freshly ground black pepper
1 (2-pound) piece skirt steak
black beans:
1 can black beans, drained
1/2 cup olive oil
1/2 cup red wine
1 jalapeno pepper, seeded and chopped
tostadas:
vegetable oil, for frying
4 corn tortillas
sour cream, optional
grated cheese of your choice, optional
Directions:
For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.
For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.
For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining tortillas.
Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.
To serve: Place fried tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with steak slices and garnish with sour cream and your choice of grated cheese, if desired.
For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.
For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining tortillas.
Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.
To serve: Place fried tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with steak slices and garnish with sour cream and your choice of grated cheese, if desired.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
