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Beef
Tostadas with Vegetable Salsa
Servings:
Makes 6 servings
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Ingredients:
3 beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick (about 8 oz. each)
1 red bell pepper, cut lengthwise in half, seeded, stemmed
1 yellow bell pepper, cut lengthwise in half, seeded, stemmed
1 small onion, cut into 1/2-inch thick slices
12 corn tortillas
Prepared tomatillo salsa
6 tablespoons crumbled queso fresco
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Ancho Chili Rub:
1 tablespoon ground ancho chili powder
2 teaspoons ground cumin
2 teaspoons brown sugar
2 teaspoons minced garlic
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
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Vegetable Salsa:
1 can (15 ounces) black beans, rinsed, drained
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon minced garlic
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Cooking Instructions:
1. Combine Ancho Chili Rub ingredients in small bowl; press evenly onto beef steaks. Spray bell peppers and onion with cooking spray.
2. Place steaks in center of grid over medium, ash-covered coals; arrange bell peppers and onion around steaks. Grill steaks, covered, 9 to 11 minutes for medium rare to medium doneness, turning once. Remove; keep warm. Grill bell peppers and onion, about 10 to 12 minutes or until tender, turning occasionally.
3. To prepare Vegetable Salsa, chop bell peppers and onion; place in medium bowl. Add beans, cilantro, lime juice, oil, and garlic; toss gently. Season with salt and pepper, as desired. Set aside.
4. Grill corn tortillas 30 seconds on each side. Carve steaks into thin slices; serve on tortillas with Vegetable Salsa, tomatillo salsa, as desired, and queso fresco.
Chef�s Tip: Four beef tenderloin steaks cut 1-inch thick (4 to 6 ounces each), may be substituted for beef shoulder center steaks. Grill steaks, uncovered, 13 to 15 minutes for medium rare to medium doneness, turning occasionally. Substitute feta cheese in place of queso fresco for a Greek flare. This recipe can be served rolled up in a soft corn tortilla or make it as a salad, served with baked tortillas.
Nutrition information
per serving: 343 calories; 11 g fat; 3 g saturated fat; 5 g monounsaturated fat; 62 mg cholesterol; 553 mg sodium; 29 g carbohydrate; 5.0 g fiber; 31 g protein; 3.4 mg niacin; 0.4 mg vitamin B6; 2.7 mcg vitamin B12; 5.4 mg iron; 26.0 mcg selenium; 5.8 mg zinc.
This recipe is an excellent source of fiber, protein, vitamin B6, vitamin B12, iron, selenium, and zinc; and a good source of niacin.
�2005
Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced
for educational purposes.
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