Français
Goodness in every bite.

Recipe Summary

Beef Top Sirloin Tostada
Difficulty: Easy
Preparation: 10 min
Marinating: 1 hr
Cooking: 15 min
Makes: 8 servings
Best Suited for: Exotic,BBQ,

Nutritional Information

Per Serving (340 Calories, 19 g protein, 13 g fat (3 g saturated fat, 0.2 g trans fat, 26 mg cholesterol), 39 g carbohydrate (6 g fibre), 413 mg sodium, 443 mg potassium. Good source of iron (20% DV) and excellent source of zinc (42% DV), 17% DV sodium.)

This site is brought to you by the Beef Information Centre
Beef Top Sirloin Tostada

Beef Top Sirloin Tostada

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.
1 lb (500 g)Beef Top Sirloin Grilling Steak, about 1-inch (2.5 cm) thick
87-inch (18 cm) whole wheat flour tortillas
Pinch salt and pepper
¼ cup (50 mL)vegetable oil
½ cup (125 mL)chopped red onion
2cloves garlic, minced
2 cups (500 mL)EACH quartered mushrooms and grape tomatoes, halved
2 cups (500 mL)fresh or thawed corn kernels
1 cup (250 mL)shredded lettuce
2 tbsp (30 mL)minced fresh coriander or parsley
Marinade/Dressing:
1 tbsp (15 mL)grated lime rind
¼ cup (50 mL)lime juice (about 2 limes)
2 tbsp (30 mL)minced fresh coriander or parsley
1 tbsp (15 mL)chili powder
4large cloves garlic, minced
  1. Marinade/Dressing: In bowl, combine lime rind, lime juice, coriander, chili powder and garlic. Set aside 3 tablespoons (45 mL) into a large bowl for dressing. Rub remaining mixture over both sides of steak. Cover and refrigerate for at least 30 minutes or up to 4 hours. Meanwhile, toast tortillas (see Cook’s Notes).
  2. Pat steak dry; season with salt and pepper. Grill over medium-high, for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest before slicing.
  3. Meanwhile, heat 1 tbsp (15 mL) of the oil in large skillet over medium-high heat. 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.
  4. 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 1/2 cup (125 mL) beef mixture on each tortilla to serve.
  • Cook's Notes: To oven toast tortillas, spray both sides of tortillas with cooking spray; place in single layer on a baking sheet. Bake in 350°F (180°C) oven for 10 minutes or until crisp and lightly browned.


Grilled Beef Roulades

Grilled Beef Roulades

Serve as appetizers or with a couscous or pasta side salad for a light balanced meal. Roulades can be made ahead, grilling just before serving. Trim up a Strip Loin Roast to substitute for the Tenderloin if you like.


The Better Taco Salad

The Better Taco Salad

This pretty salad is a healthy alternative to the traditional nacho platter. Makes eight 1-1/2 cup (375 mL) servings.


Asian Grilled Beef Steak Salad

Asian Grilled Beef Steak Salad

This nutrient-rich main course salad features lean beef and a delicious NO-fat dressing. This recipe from HeartSmart™: The Best of HeartSmart™ Cooking by Bonnie Stern and the Heart and Stroke Foundation is just one of the cookbook’s lean beef features. You can substitute any thick-cut Beef Marinating or Grilling Steak or Medallions for the flank steak.


.
| More...