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Steak Tostadas with Avocados, Tomatoes & Olives

Steak Tostadas with Avocados, Tomatoes & Olives
These colorful tostadas put a new spin on a timeless classic.
1 1/2   lb beef flank steak
2   tbsp olive oil, divided
2   tbsp Crushed Peppercorn & Garlic Rub
2   medium avocados
1   cup grape tomatoes
1   cup pitted kalamata olives
1   lemon
1/4   cup chopped fresh parsley
1/4   tsp salt
12   tostadas
3/4   cup (3 oz) cotija cheese, crumbled
  1. Heat Grill Pan over medium-high heat 5 minutes. Brush both sides of steak with 1 tbsp of the oil and sprinkle with rub. Place steak into pan; top with Grill Press. Cook 4 minutes. Turn; top with press. Reduce heat to medium; cook an additional 4-6 minutes or until Digital Pocket Thermometer registers 140°F for medium-rare doneness. Remove steak from pan; tent with foil and let stand 5 minutes (temperature will rise to 145°F).
  2. Meanwhile, peel and dice avocados using Avocado Peeler. Cut tomatoes in half and coarsely chop olives using Santoku Knife. Zest lemon using Microplane® Adjustable Grater to measure 1 tsp zest. Juice lemon to measure 1 tbsp juice. Combine avocados, tomatoes, olives, zest, juice, parsley, salt and remaining 1 tbsp oil in Classic Batter Bowl; mix well.
  3. Thinly slice steak diagonally against the grain. Cut slices into 1-in. pieces. Divide steak evenly among tostadas; top with avocado mixture and cheese.

Yield: 6 servings

Nutrients per serving: (2 tostadas): Calories 530, Total Fat 35 g, Saturated Fat 9 g, Cholesterol 50 mg, Carbohydrate 25 g, Protein 32 g, Sodium 1310 mg, Fiber 3 g

Diabetic exchanges per serving: 1 1/2 starch, 4 medium-fat meat, 3 fat (1 1/2 carb)

Cook's Tips: To quickly cut the steak into pieces, carve diagonally against the grain into thin slices; without moving slices apart, cut lengthwise into 1-in. pieces.

If desired, 3 garlic cloves, pressed, 1 tsp salt and 1 tsp coarsely ground black pepper can be substituted for the peppercorn rub.