Steak Tostadas with Fresh Peach Salsa
Steak Tostadas with Fresh Peach Salsan is a gluten free and dairy free hor d'oeuvre. This recipe serves 3. One serving contains 592 calories, 58g of protein, and 19g of fat. For $6.53 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. This recipe is liked by 390 foodies and cooks. It can be enjoyed any time, but it is especially good for valentin day. A mixture of salt and pepper, each, peaches, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Mountain Mama Cooks. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is spectacular. Try Easy Vegetarian Tostadas with Fresh Grape Salsa, Chipotle Chicken Tostadas with Fresh Corn Salsa, and Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa for similar recipes.
Servings: 3
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
6 corn tortillas
1 teaspoon garlic powder
1 teaspoon honey
1/2 jalapeno pepper, seeded & minced
juice of 1 lime
juice from 1 lime
2 medium peaches
1/4 small red or white onion, diced
1/8 cup red wine vinegar
salt and pepper to taste
1.5 lb flank or skirt steak
1/8 cup soy sauce
1 large tomato
vegetable or other flavorless oil
1/2 teaspoon each, salt and pepper
Equipment:
bowl
oven
grill
Cooking instruction summary:
To marinate the meat, combine steak, vinegar, soy sauce, garlic powder and salt and pepper into a ziplock bag. Marinate in the fridge for at least 2 hours and up to overnight. Meanwhile, to prepare the salsa, dice the peaches and tomato into a 1/8-inch dice. Add them to a small bowl along with the diced onion, minced jalapeno pepper, lime juice, and honey. Season to taste with salt and pepper. To make the tostada shells, preheat the oven to 400F degrees. Brush each side of the corn tortilla with a smidge of vegetable oil. Cook for 5 minutes and them turn tortillas over and cook for another 5 minutes until shells are lightly brown and crispy.To grill the steak, remove from fridge 20 minutes before you plan on grilling. Turn grill on to medium-high. Sear meat and turn heat down to medium. Cook for 5 minutes, untouched. Flip meat and cook for 4-5 minutes more. Turn heat back up to medium high so you get a nice sear on the other side. Remove steak from grill and let rest 10 minutes before slicing against the grain. Divide meat between 6 tortillas and top with desired amount of salsa and serve with romaine lettuce and lime wedges if desired.
Step by step:
1. To marinate the meat, combine steak, vinegar, soy sauce, garlic powder and salt and pepper into a ziplock bag. Marinate in the fridge for at least 2 hours and up to overnight. Meanwhile, to prepare the salsa, dice the peaches and tomato into a 1/8-inch dice.
2. Add them to a small bowl along with the diced onion, minced jalapeno pepper, lime juice, and honey. Season to taste with salt and pepper. To make the tostada shells, preheat the oven to 400F degrees.
3. Brush each side of the corn tortilla with a smidge of vegetable oil. Cook for 5 minutes and them turn tortillas over and cook for another 5 minutes until shells are lightly brown and crispy.To grill the steak, remove from fridge 20 minutes before you plan on grilling. Turn grill on to medium-high. Sear meat and turn heat down to medium. Cook for 5 minutes, untouched. Flip meat and cook for 4-5 minutes more. Turn heat back up to medium high so you get a nice sear on the other side.
4. Remove steak from grill and let rest 10 minutes before slicing against the grain. Divide meat between 6 tortillas and top with desired amount of salsa and serve with romaine lettuce and lime wedges if desired.
Nutrition Information:
covered percent of daily need
