Photo: Christopher Testani; Styling: Paige Hicks
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 8 (serving size: about 3 ounces steak, 2 tortillas, and about 2 tablespoons mojo)

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.

How to Make It

Step 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.

Step 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.

Step 3

Heat tortillas according to package directions. Thinly slice steak diagonally across the grain, and serve with sauce and tortillas.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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