Skinny Grilled Steak Tostada with Chimichurri

Skinny Grilled Steak Tostada with Chimichurri

Today I’m sharing a quick and healthy lunch idea with you. It’s a great way to use up any leftover protein such as chicken or steak you have hanging out in your fridge, and make it feel like a completely new dish!

I loaded up my crispy corn tortilla with smashed black beans, shredded red cabbage, a sprinkle of cheddar cheese, grilled steak and topped the whole situation with a healthy spoonful of homemade chimichurri. It tasted so similar to a guilty pleasure food of mine (Taco Bell anyone?) Well…more like what you hope the fast food will taste like. It’s always a little disappointing when you actually get it, and it’s covered in wilted lettuce, and some other indiscernible stuff.  It’s very rare that I will eat fast food, but the pictures on the menu consistently trick me into thinking it’s going to be delicious. It’s like the worst surprise ever. No surprise element here. Feel free to make this little tostada as awesome as you can handle.

There’s really no recipe here today! Just load up with whatever you have in your fridge. Beans, cheese, greens, meat and salsa. Easy peasy.

I opted to lighten up this recipe by baking the tortilla instead of frying it. If you’ve ever baked a tortilla, you know that baking gives them more of a chewy texture than frying. I found the texture to be a little tough, but worth it to cut out the oil from frying – which is hard on my sensitive stomach.

I think next time I’ll try baking a flour tortilla to see if the texture is better. Or, I’ll just break down and pan fry them. Tough decisions. This is serious stuff folks. Serious stuff.

 

Skinny Grilled Steak Tostada with Chimichurri

Ingredients (serves 4):

  • 4 large corn tortillas
  • Cooking spray (or oil for pan frying)
  • 1 cup cooked black beans (drained and smashed)
  • 2 ounces shredded sharp cheddar cheese (1/2 ounce per serving)
  • 6 ounces grilled steak (diced)
  • 1 cup shredded cabbage
  • Chimichurri and fresh cilantro to finish
Directions:
 
  • Preheat oven to 400° F
  • Spray tortillas on both sides with cooking spray
  • Bake tortillas on a cookie sheet lined with a cooling rack (or similar) for 15 minutes, turning once
      • Alternatively, heat 1/4 cup high heat oil in a frying pan to medium heat. Fry tortillas for 30 seconds on each side and drain on a paper lined plate.
  • Top with warm beans and remaining toppings

Steak and chimichurri are food soul mates. Whenever they get together, good things happen. This is one of the many dishes that benefited from a batch of chimichurri I made earlier in the week. The rest was gobbled up with baguette, on omelets, and on some roasted veggies. It’s good stuff.

The last of a delicious batch.

Considering how much I love pizza, it’s no surprise that I love tostadas too. It’s basically just a Mexican style pizza. Pile good stuff on top of a (usually) round carb base, and enjoy. It’s science. This one’s little though, so no need to exercise your portion control and will power. Go ahead, eat the whole thing and feel zero guilt about it. No extra time on the hamster wheel (treadmill) for you.

Related Posts:

Chimichurri with Capers and Olives

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  1. Pingback: Chicken Tostadas | A HEALTHY LIFE

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