With lean grilled beef and market-fresh veggies, this crispy, crunchy main-course salad has all the satisfaction of a nacho platter with a fraction of the fat and a big boost of nutrients.
Using oven-toasted whole-wheat flour tortillas as the tostada base is a healthier choice than traditional fried corn tortillas.
Top Sirloin Tostada
500 g (1 lb) beef top sirloin grilling steak, about 2.5 cm (1 inch) thick
8 whole-wheat flour tortillas, each about 18 cm (7-inch) in diameter
50 ml (1/4 cup) vegetable oil
125 ml (1/2 cup) chopped red onion
2 cloves garlic, minced
500 ml (2 cups) each quartered mushrooms and grape tomatoes, halved
500 ml (2 cups) fresh or thawed corn kernels
250 ml (1 cup) shredded lettuce
30 ml (2 tbsp) minced fresh coriander or parsley
Salt and pepper, to taste
Marinade/Dressing
15 ml (1 tbsp) each vegetable oil and grated lime rind
50 ml (1/4 cup) lime juice (about 2 limes)
30 ml (2 tbsp) minced fresh coriander or parsley
15 ml (1 tbsp) chili powder
4 large cloves garlic, minced
In a bowl, combine oil, lime rind, lime juice, coriander, chili powder and garlic. Set aside 45 ml (3 tbsp) of the mixture in a large bowl for the dressing. Rub remaining mixture over both sides of steak. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Meanwhile, oven toast tortillas. Spray both sides of tortillas with cooking spray; place in a single layer on a baking sheet. Bake in a 180 C (350 F) oven for 10 minutes or until crisp and lightly browned.
Pat steak dry; season with salt and pepper. Grill over medium-high, about 5 minutes per side for medium-rare. Let rest before slicing.
Meanwhile, in a large skillet over medium-high, heat 15 ml (1 tbsp) of the oil. Add onion and garlic; cook until onion is softened, about 4 minutes. Add mushrooms; cook until all liquid is released, about 5 minutes. Reduce heat to medium; add tomatoes and corn. Cook, stirring, just until softened, about 5 minutes.
Meanwhile, whisk remaining oil into reserved marinade to complete the dressing. Thinly slice steak; add to dressing along with mushroom mixture, lettuce and coriander, tossing gently to coat. Pile 125 ml (1/2 cup) of the beef mixture on each tortilla to serve.
Makes 8 servings.
Nutritional information per serving: 340 calories, 19 g protein, 13 g fat (3 g saturated fat), 26 mg cholesterol, 39 g carbohydrates, 6 g fibre, 413 mg sodium.