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Grilled Pepper Steak Tostada
10 min prep time
20 min cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Grilled Pepper Steak Tostada
10 min prep time
20 min cook time
4servings
2 cloud bread rounds and 3 oz cooked steak slices
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Step-By-Step Instructions:
- Remove steak from the fridge 30 minutes before grilling. Rub steak with salt and pepper.
- Preheat an indoor grill pan, skillet, or outdoor grill over medium-high heat.
- Once the grill pan is hot, coat with oil. Add steak and cook for 6-8 minutes per side, until steak reaches desired doneness. Remove from heat and set aside on a plate; let rest for 5 minutes before slicing into thin strips.
- Toast the cloud bread rounds until warmed through.
- Top rounds with salsa verde, steak slices, avocado slices, tomatoes, and cilantro.
Nutrition facts
4 Servings
-
Serving Size
2 cloud bread rounds and 3 oz cooked steak slices
- Amount per serving Calories 320
-
Total Fat
18g
- Saturated Fat 5.3g
- Trans Fats 0g
- Cholesterol 170mg
- Sodium 450mg
-
Total Carbohydrate
7g
- Dietary Fiber 4g
- Total Sugars 9g
- Added Sugars 2g
- Protein 32g
- Potassium 650mg
- Phosphorous 210mg
Ingredients
lean steak (eye round roast, sirloin tip, top round steak, or bottom round steak)
16 oz
salt (kosher)
1/4 tsp
black pepper
1/2 tsp
grapeseed oil
1 tsp
Cloudbread (cheddar or original rounds)
8
salsa verde (tomatillo salsa)
1/2 cup
avocado (sliced)
1 large
cherry tomatoes (quartered)
1 cup
fresh cilantro (chopped)
1/4 cup
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