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.
4 teaspoons ground cumin, divided
3/4 teaspoon ground red pepper
1 teaspoon chipotle chile powder, divided
1 1/4 teaspoons kosher salt, divided
1 (2-pound) flank steak
3 garlic cloves
1/4 cup orange juice
1 1/2 teaspoons fresh lemon juice
3/4 cup coarsely chopped fresh cilantro leaves and tender stems
3 tablespoons extra-virgin olive oil
16 (6-inch) corn tortillas
How to Make It
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.
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.
Heat tortillas according to package directions. Thinly slice steak diagonally across the grain, and serve with sauce and tortillas.
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