By Cuisine
Southwest Steak Tostada Recipe
Ingredients
- 24 (4oz.) The Original Steak-EZE® BreakAway® Beef Steak, Lightly Marinated, 4 oz
- 1/2 Cup Oil
- 2 Tbsp. Salt
- 2 Tbsp. Black pepper
- 72 (5-in) Chipotle or plain tostada shells
- 4 1/2 lbs. Monterey Jack cheese, shredded
- 1 1/2 lbs. Ripe avocado, cubed
- 4 1/2 lbs. Romaine lettuce leaves, torn
- 3 Cups Prepared Caesar dressing
- 12 Cups Pico de Gallo or fresh tomato salsa
- 3 Oz. Cilantro leaves, coarsely chopped
- 3 oz. Green onions, chopped
- As Desired Black bean and corn salsa
- As Desired Parmesan cheese, shaved
- As Needed Lime wedges
Steak Caesar salad with mucho Tex-Mex inspiration. Salt and pepper seasoned The Original Steak-EZE® BreakAway® Beef Steak slices over generously dressed Romaine, layered on top of fresh avocado and salsa, with a crunchy tostada shell with melted cheese foundation. Pico de gallo, cilantro, grated cheese, and lime wedges finish it off in style.
Directions
- In a pan, heat 1 tsp. oil.
- Add 1 portion of The Original Steak-EZE® BreakAway® Beef Steak , cooking until bottom is browned.
- Turn over. Break up beef with spatula, stirring to cook completely.
- Season to taste with salt and pepper.
- Arrange 3 tostada shells on a heatproof plate, overlapping slightly.
- Top with 3 oz. cheese; melt in salamander.
- Transfer shells to a serving plate.
- Top with 1/2 cup salsa and 2 Tbsp. avocado.
- Toss 3 cups romaine lettuce with 2 Tbsp. Caesar dressing.
- Mound onto tostada shells.
- Top with beef. Drizzle with 1/2 cup pico de gallo.
- Garnish with 1 Tbsp. cilantro, 1 Tbsp. green onion, and Parmesan, as desired.
- Serve with lime wedges.
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