I bring you good news people of the land. As I gaze into the forecastatable future (weather), I see not a single flake of snow. I also see a slight rise in temperatureable air (temperature). What does this mean you ask? For the time being there will be no more white-knuckling drives to and from your destinations. No more hours spent cursing under your breath while you shovel snow out of your steep driveway. No more missing trash and recycling day because you’re too lazy to wheel the huge old things out to the curb in 86 feet of snow. No more disagreements about whether to watch a Jennifer Aniston blockbuster or a four-hour espionage documentary.
My husband really, really loves Jen Aniston movies……….
………not.
Flank Steak Tostadas: (Yes, there is a bite taken from it. I couldn’t stop!)
What it took for 2:
* 4 corn tortillas
* 1 pound flank steak, marinated overnight (use your favorite marinade)
* 1 avocado, cubed
* 4 radishes, thinly sliced
* 1/4th of red onion, thinly sliced
* ½ cup frozen corn
* ½ cup shredded cheddar
* juice from 1 lime
* 1/4th cup fresh cilantro
* 2 Tbs vegetable oil
Preheat your oven to 475.
In a medium non-stick skillet, heat 1 Tbs. oil over medium. Sear the steaks until your preferred doneness. We like ours medium rare. This will take about 3ish minutes per side. Set aside and tent while it rests, about 10 minutes.
Lightly brush both sides of the corn tortillas with the oil. Bake for 6 minutes, until they start to crisp. Take out of the oven and sprinkle the cheese on each tortilla. Turn on the broiler and melt the cheese for about a minute. Remove from oven.
Heat a small saucepan over medium high. Add the corn and a splash of olive oil, 1 diced scallion and a teeny pinch of salt. Heat through.
Thinly slice the steak and top each tortilla with a few slices. Top with avocado, radish, a sprinkle of corn, red onion and cilantro. Give a nice squeeze of lime over each tostada for a nice pop of flavor. Dinner’s done!
No comments yet.