Photo: Christopher Testani; Styling: Paige Hicks
This delicious steak tostada recipe cuts back on calories and sodium by using 6-inch whole-grain corn tortillas instead of flour, meaning you can afford to eat two.
Serves 8 (serving size: about 3 ounces steak, 2 tortillas, and about 2 tablespoons mojo)
1. Heat a large grill pan over medium-high heat. Combine 2 teaspoons cumin, ground red pepper, 1/2 teaspoon chipotle chile powder, and 3/4 teaspoon salt in a bowl; rub mixture over steak. Lightly coat steak with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes.
2. Place garlic in a pan with enough water to cover; bring to a boil, and cook 1 minute. Drain; finely chop garlic, and transfer to a medium bowl. Add juices, cilantro, oil, remaining 2 teaspoons cumin, remaining 1/2 teaspoon chile powder, and remaining 1/2 teaspoon salt; stir with a whisk to combine.
3. Heat tortillas according to package directions. Thinly slice steak diagonally across the grain, and serve with sauce and tortillas.