Lime Marinated Steak Tostadas with Grilled Pineapple, Peach, and Mango Salsa:

Lime Marinated Steak
¾ to1 pound flat iron steak
Juice of 1 lime
1/2 tsp minced garlic
1/2 tsp soy sauce
1 tsp honey
1 tbsp olive oil

Place lime juice, garlic, soy sauce, honey, and olive oil, into a small food processor, and blend until smooth. In a covered container or ziploc bag, pour marinade over steak and coat evenly. Refrigerate for 1-4 hours.

To cook, heat grill to medium high heat, cook steaks for 5-7 minutes on each side for medium rare. Allow steaks to rest for 10 minutes before slicing.
Slice thinly, cutting against the grain.

Chipotle Black Beans
2 19.75 oz can La Costena Whole Black Beans
2 chipotle peppers, seeds removed, and minced

In a small saucepan, mix together beans and chipotle peppers, simmer until thickened.
Set aside.

Grilled Pineapple, Peach, and Mango Salsa
4 pineapple spears, grilled, then diced
1 mango, peeled and diced
1 peach, ripe but still firm, peeled and diced
Juice of 2 small limes
1 Serrano pepper, seeds removed and diced
1-2 tbsp snipped cilantro

To grill pineapple, heat grill to medium high heat, place pineapple spears on grill. Grill for 2-3 minutes on each side.

To assemble salsa, in a medium sized bowl place all ingredients together and toss lightly. Set aside until ready to use.

Additional ingredients:

Robert Rothschild Pineapple Mango Sauce (optional)
Crispy Corn Tostadas
Shredded Queso Fresco
Shredded Leaf Lettuce
Sliced Avocado
Fresh Cilantro Leaves for garnish

To assemble: Place beans on top of corn tostada, top with steak, brush steak with Mango Sauce, continue with lettuce, avocado, Queso Fresco, and Pineapple Salsa.
Garnish with cilantro and serve immediately.

Makes 4-6 servings

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