Grilled Pepper Steak Tostada with Salsa Verde
Celebrate Hispanic Heritage Month with a vibrant, flavor-packed favorite: Grilled Pepper Steak Tostadas. Crispy tostadas are topped with thinly sliced grilled lean steak, creamy avocado, juicy cherry tomatoes, and a bright, made-from-scratch tomatillo salsa verde. This dish draws on classic Mexican flavors and techniques, and comes together as a quick, satisfying weeknight dinner the whole family can enjoy.
For the full nutritional information on this recipe, please visit the recipe page on the American Diabetes Association® (ADA) Diabetes Food Hub here.
Grilled Pepper Steak Tostada
Servings: 4
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Tostadas with thinly sliced, grilled lean steak, creamy avocado and cherry tomatoes are an easy weeknight dinner. Grill the steak and the tortillas on a grill pan or outdoor grill. Add a little heat with a few slices of jalapeno peppers.
Serving Size: 2 tostadas
Ingredients
- 12 oz lean steak (eye round roast, sirloin tip, top round steak, or bottom round steak)
- 1/4 tsp salt (kosher)
- 1/2 tsp black pepper
- Nonstick cooking spray, 2 sprays
- 8 small corn tortillas (6-inch)
- 1/2 cup salsa verde (tomatillo salsa) — made from scratch, see recipe below
- 1 large avocado, sliced
- 1 cup cherry tomatoes, quartered
- 1/4 cup fresh cilantro, chopped
Instructions
- Remove steak from the fridge 30 minutes before grilling. Rub steak with salt and pepper.
- Preheat an indoor grill pan, skillet, or outdoor grill over medium-high heat.
- Once the grill pan is hot, coat with oil. Add steak and cook for 6-8 minutes per side, until steak reaches desired doneness. Remove from heat and set aside on a plate; let rest for 5 minutes before slicing into thin strips.
- Wipe the grill pan with a paper towel and spray it lightly with cooking spray. Return to medium heat.
- Place two tortillas on the grill pan and grill for 2-3 minutes, just until toasted. Flip and toast for another 2-3 minutes. Remove and grill the remaining tortillas.
- Top the tortillas with salsa verde, sliced steak, avocado slices, diced tomatoes, and cilantro.
Notes
- Nutrition Facts (per serving, 2 tostadas): Calories 300 | Total Fat 11g (14%) | Saturated Fat 2g (10%) | Trans Fat 0g | Cholesterol 60mg (20%) | Sodium 280mg (12%) | Total Carbohydrate 28g (10%) | Dietary Fiber 3g (11%) | Total Sugars 4g | Added Sugars 0g (0%) | Protein 23g | Potassium 630mg (13%)
Tomatillo Salsa Verde
Servings: About 2 cups
Prep Time: 10 minutes
Cook Time: 5-7 minutes
Made-from-scratch salsa for the Grilled Pepper Steak Tostada class. This salsa verde replaces the store-bought salsa verde called for in the original tostada recipe. Use 1/2 cup of prepared salsa per serving, as in the original recipe.
Serving Size: 1/2 cup (per tostada recipe)
Ingredients
- 1 lb tomatillos, husked and rinsed
- 1-2 jalapeños or serranos, stems removed (seed for less heat)
- 1/2 white onion, roughly chopped
- 2 cloves garlic, unpeeled
- 1/2 cup fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp ground cumin
Instructions
- Broil or roast: place tomatillos, chiles, onion, and unpeeled garlic on a foil-lined baking sheet. Broil about 5-7 minutes, flipping once, until charred in spots and tomatillos have softened and turned olive-green.
- Cool slightly, then peel the garlic cloves.
- Add roasted vegetables, cilantro, lime juice, salt, and cumin to a blender or food processor. Pulse until you reach your desired texture, chunky or smooth.
- Taste and adjust salt/lime. Thin with a little water if too thick.
- Chill for 30 minutes before serving for best flavor.
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