Steak Tostadas with Avocados, Tomatoes & Olives

Name: Steak Tostadas with Avocados, Tomatoes & Olives
Yield: 6 servings of 2 tostadas
Ingredients: 1 ½ lb (680 g) beef flank steak; 2 tbsp (30 mL) olive oil, divided; 2 tbsp (30 mL) Crushed Peppercorn & Garlic Rub; 2 medium avocados; 1 cup (250 mL) grape tomatoes; 1 cup (250 mL) pitted kalamata olives; 1 lemon; ¼ cup (60 mL) chopped fresh parsley; ¼ tsp (1 mL) salt; 12 tostadas; ¾ cup (3 oz/90 g) cotija cheese, crumbled

Prep 14 min

Cook 14 min

Ready in 28 min

These colorful tostadas put a new spin on a timeless classic.

Ingredients

1 ½ lb (680 g) beef flank steak
2 tbsp (30 mL) olive oil, divided
2 tbsp (30 mL) Crushed Peppercorn & Garlic Rub
2 medium avocados
1 cup (250 mL) grape tomatoes
1 cup (250 mL) pitted kalamata olives
1 lemon
¼ cup (60 mL) chopped fresh parsley
¼ tsp (1 mL) salt
12 tostadas
¾ cup (3 oz/90 g) cotija cheese, crumbled

Directions

Heat 12" (30cm) Cast Iron Grill Pan Skillet over medium-high heat 5 minutes. Brush both sides of steak with 1 tbsp (15 mL) of the oil and sprinkle with rub. Place steak into pan; top with Cast Iron Grill Press. Cook 4 minutes. Turn; top with press. Reduce heat to medium; cook an additional 4-6 minutes or until a thermometer reads 140°F (60°C) for medium-rare doneness. Remove steak from pan; tent with foil and let stand 5 minutes (temperature will rise to 145°F (63°C)).
Meanwhile, peel and dice avocados using Avocado Tool. Cut tomatoes in half and coarsely chop olives. Zest lemon using Citrus Juicer & Zester to measure 1 tsp (5 mL) zest. Juice lemon to measure 1 tbsp (15 mL) juice. Combine avocados, tomatoes, olives, zest, juice, parsley, salt and remaining 1 tbsp (15 mL) oil in a large mixing bowl and mix well.
Thinly slice steak diagonally against the grain. Cut slices into 1" (2.5 cm) pieces. Divide steak evenly among tostadas; top with avocado mixture and cheese.

Yield:

6 servings of 2 tostadas

Nutrients per serving:

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

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" (2.5 cm) pieces.

If desired, 3 garlic cloves, pressed, 1 tsp (5 mL) salt and 1 tsp (5 mL) coarsely ground black pepper can be substituted for the peppercorn rub.

You can use the Carne Asada Meal Mix in place of the marinade, just add the steak, seasoning and a splash of oil, and marinade for an hour or overnight.