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Steak & Bleu Cheese Tostadas

February 12, 2010

These tostadas are good and filling, you might have a hard time stopping at just two! I used a simple marinade of coffee, dijon mustard, brown sugar, balsamic vinegar and garlic for this juicy piece of flank steak. Yes, coffee in the marinade! Don’t knock it until you’ve tried it. Seeing how I drink way too much coffee already, I thought why not try pairing my espresso love with something savory.The end taste didn’t have a very strong coffee flavor, probably because I used regular brewed coffee. I’m sure you can experiment with espresso if you want to have a stronger flavor. I thought using coffee was a great way to replace a lot of the oil that is found in most marinades. It really breaks down the meat and gives it that nice juicy flavor in every bite. Instead of buying pre-marinaded meat or those marinades from a bottle with a ton of unknown ingredients, be creative and make your own marinade. Flank steak is also very low in fat content which is great because you get all the protein without all the fat. Paired with some bleu cheese, these tostadas make the perfect meal with some tortilla chips and guacamole.

Steak & Bleu Cheese Tostadas

Serves 4

Marinade

  • 1 Flank steak – 1 ½ pounds
  • 1 Cup strong black coffee
  • 2 Cloves garlic finely chopped
  • 1.5 Tbsp Dijon mustard
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp of brown sugar
  • 1 Tbsp olive oil
  • Salt & pepper to taste

Tostadas

  • 8 corn tortillas
  • Canola or olive oil cooking spray
  • 1/4 cup hummus
  • 2 tablespoons chopped fresh cilantro
  • 1 cup shredded romaine lettuce, divided
  • 1/2 cup bleu cheese, divided

Directions

  1. Mix all ingredients for the marinade but the steak and  marinate for at least 2 hours (can be up to next day).
  2. Rub steak with a little oil and grill until done basting frequently with the marinade
  3. Rest at least 5 min before slice across grain.
  4. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
  5. To assemble tostadas, spread each crisped tortilla with some hummus. Top with the steak mixture, lettuce and bleu cheese.

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