Skirt steak tostadas for two
7
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
The next time you grill steak, make extra to be prepared for this simple Mexican-inspired recipe. Prepared with skirt steak, this recipe can also be made with flank, hanger or filet slices. Flatbread turns into quick tostadas with a smear of cumin-scented refried beans, hearty skirt steak and crunch fresh red cabbage. A quick sauce made from yogurt and chipotle chiles makes cool and spicy topping. Serve with lime wedges for cooling the mild heat. Make this recipe for two in under 20 minutes or multiply easily for a crowd. Try it with shrimp or grilled chicken for a tasty variation.
Ingredients
Cooking spray
5 spray(s)
Flatbread
1 item(s)
Black pepper
1 pinch(es)
Chili powder
¼ tsp
Pico de gallo
2 Tbsp
Shredded red cabbage
1 cup(s)
Lime
½ item(s)
Plain low fat yogurt
2 Tbsp
Canned chipotle peppers in adobo sauce
2 tsp
Fat free refried beans
½ cup(s)
Ground cumin
½ tsp
Water
4 Tbsp
Cooked skirt steak
6 oz
Instructions
1
Preheat oven to 375° F.
2
Coat a nonstick cookie sheet with cooking spray. Place flatbread on sheet; coat with cooking spray, and sprinkle with pepper and chili powder. Cut in half, width wise. Bake for 2 minutes, then remove from oven.
3
In a small bowl, toss pico de gallo and cabbage with lime juice, until cabbage is dressed.
4
In a small bowl, combine yogurt and chipotle paste.
5
In a small pot, heat refried beans with cumin and a small amount of water, stirring until hot and spreadable.
6
Top each flatbread tostada with refried beans, steak, and cabbage mixture.
7
Finish with a dollop of chipotle yogurt, and serve immediately
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