Main Challenge: Skirt Steak Tostada With Black Beans And Mango Salsa
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Soy Sauce1 cup
Olive Oil1 cup
Honey1 cup
Onion (finely chopped)1
Salt1 can
Black Bean (drained)1 cup
Red WineDirections:
1
For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste
2
Add the skirt steak, cover and refrigerate
3
Marinate for at least 1 hour, preferably several hours
4
For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes
5
For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F
6
Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes
7
Remove and drain on paper towels
8
Repeat with the remaining tortillas
9
Preheat a grill pan or grill to medium-high
10
Remove the skirt steak from the bowl or baking dish and discard the marinade
11
Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium
12
Remove from grill to a cutting board and let rest for about 5 minutes
13
Slice into thin pieces at a diagonal
14
To serve: Place fried tortillas on a large platter or individual plates
15
Spoon some of the black bean mixture in the middle of the tortillas
16
Top with steak slices and the Mango Salsa
17
Garnish with sour cream and your choice of grated cheese, if desired
18
In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry