Carne Asada Tostadas
Prep Time
Serves
Cooking Mode
1 can Mexican Style Chili Beans, drained
1 Skirt Steak , fat trimmed
2 tbsp Sensations Extra Virgin 100% Olive Oil
salt and freshly ground pepper
1 lime, cut in half
4 tostada shells
½ cup Sensations Shredded Tex Mex Cheese
2 cups torn or shredded Compliments Romaine Hearts
½ cup Corn Salsa and Garlic and Lime
1 can Mexican Style Chili Beans, drained
1 Skirt Steak , fat trimmed
2 tbsp Sensations Extra Virgin 100% Olive Oil
salt and freshly ground pepper
1 lime, cut in half
4 tostada shells
½ cup Sensations Shredded Tex Mex Cheese
2 cups torn or shredded Compliments Romaine Hearts
½ cup Corn Salsa and Garlic and Lime
Directions
1Spoon beans into a 3- to 4-quart pan. Coarsely mash beans with a potato masher or the back of a spoon.
2Place over medium-low heat and stir occasionally until beans are hot, about 5 minutes.
3Meanwhile, heat a grill pan or 12-inch nonstick frying pan over high heat.
4Cut steak in half crosswise.
5Rub meat all over with olive oil and season to taste with salt and pepper.
6When pan is very hot, add steak. Cook, turning occasionally, until meat is seared and done to your liking, 2-4 minutes for rare depending on thickness of meat.
7Transfer meat to a cutting board and let stand 3 minutes. Cut meat across the grain into thin slices, then cut into bite-size pieces.
8Squeeze lime over meat; toss to coat in juice. Place tostada shells on 4 dinner plates. Top with equal portions of beans and meat.
9Sprinkle equally with cheese and romaine hearts, then drizzle with 1/2 cup salsa. Serve, offering additional salsa to add to taste.
Disclaimer
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Personal Note
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