Grilled Pepper Steak Tostada
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- Prep time
- 10 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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2 cloud bread rounds and 3 oz cooked steak slices
Ingredients
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lean steak (eye round roast, sirloin tip, top round steak, or bottom round steak)
- 16 oz
- 454 g
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salt (kosher)
- 1/4 tsp
- 1/4 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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grapeseed or vegetable oil
- 1 tsp
- 1 tsp
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Cloudbread (cheddar or original rounds)
- 8
- 8
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salsa verde (tomatillo salsa)
- 1/2 cup
- 1/2 cup
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avocado (sliced)
- 1 large
- 1 large
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cherry tomatoes (quartered)
- 1 cup
- 1 cup
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fresh cilantro (chopped)
- 1/4 cup
- 1/4 cup
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Directions
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Remove steak from the fridge 30 minutes before grilling. Rub steak with salt and pepper.
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Preheat an indoor grill pan, skillet, or outdoor grill over medium-high heat.
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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.
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Toast the cloud bread rounds until warmed through.
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Top rounds with salsa verde, steak slices, avocado slices, tomatoes, and cilantro.