Steak Tostadas with Tangerine Salsa

By ccavaletti

Ingredients

• Salsa:
• 1 Tbsp extra-virgin olive oil
• 2 lbs flank steak
• 2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 ripe avocado, halved, pitted, peeled and sliced
• Tangerine Salsa (recipe follows)
• 8 to 10 tostadas
• Garnish: fresh cilantro leaves, lime wedges
• 1 c diced peeled tangerines
• 1 c grape tomatoes, chopped
• 1/2 c chopped fresh cilantro
• 1/4 c diced red onion
• 1 jalapeno, seeded and minced
• 1/2 tsp minced garlic
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lime juice
• 1-1/2 tsp kosher salt
• 1/8 tsp ground black pepper

Preparation

Step 1

In a grill pan, heat oil over high heat. Sprinkle steak with salt and pepper, and cook for 3 to 4 minutes per side for medium-rare or to desired doneness. Let stand for 10 minutes; thinly slice against the grain.

Divide steak, avocado and Tangerine Salsa among the tostadas, and garnish with cilantro and lime, if desired.


Tangerine Salsa:

In a medium bowl, stir together all ingredients. Cover and refrigerate for up to 3 days.



From Cooking with Paula Deen, January/February 2015