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:

Quickview
595k Calories
57g Protein
19g Total Fat
53g Carbs
55% Health Score
Limit These
Calories
595k
30%

Fat
19g
30%

  Saturated Fat
6g
42%

Carbohydrates
53g
18%

  Sugar
13g
15%

Cholesterol
142mg
48%

Sodium
954mg
42%

Get Enough Of These
Protein
57g
116%

Vitamin A
5506IU
110%

Zinc
16mg
107%

Vitamin B3
16mg
82%

Vitamin B12
4µg
81%

Selenium
53µg
77%

Vitamin B6
1mg
66%

Phosphorus
624mg
62%

Vitamin B2
0.9mg
53%

Vitamin C
33mg
41%

Manganese
0.79mg
40%

Potassium
1365mg
39%

Fiber
9g
38%

Iron
6mg
35%

Magnesium
132mg
33%

Copper
0.49mg
24%

Vitamin B1
0.36mg
24%

Vitamin B5
1mg
18%

Folate
55µg
14%

Vitamin K
11µg
11%

Vitamin E
1mg
10%

Calcium
99mg
10%

Vitamin D
0.23µg
2%

covered percent of daily need
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