Grilled Pepper Steak Tostada

Grilled Pepper Steak Tostada
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    2 cloud bread rounds and 3 oz cooked steak slices
Nutrition Facts

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 Fat 0g
  • Cholesterol 170mg
  • Sodium 450mg
  • Total Carbohydrate 7g
    • Dietary Fiber 4g
    • Total Sugars 9g
    • Added Sugars 2g
  • Protein 32g
  • Potassium 650mg
  • Phosphorus 210mg


  • 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)
  • salsa verde (tomatillo salsa)
    1/2 cup
  • avocado (sliced)
    1 large
  • cherry tomatoes (quartered)
    1 cup
  • fresh cilantro (chopped)
    1/4 cup


  1. Remove steak from the fridge 30 minutes before grilling. Rub steak with salt and pepper.

  2. Preheat an indoor grill pan, skillet, or outdoor grill over medium-high heat.

  3. 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.

  4. Toast the cloud bread rounds until warmed through.

  5. Top rounds with salsa verde, steak slices, avocado slices, tomatoes, and cilantro.