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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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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