Canadian Beef Top Sirloin Tostada

Here's a terrific recipe for Canadian beef to try with the Canadian wines nominated for Canada's Best Wine with Beef.

With lean grilled beef and market-fresh veggies, this crispy crunchy main-course salad has all the satisfaction of a nacho platter with a fraction of the fat and a BIG boost of nutrients. Using oven-toasted whole wheat flour tortillas as the tostada base is a healthier choice than traditional fried corn tortillas.

Prep: 10 min. Marinate: 1 hr. Cook: 15 min

Ingredients:

1 lb. (500 g) Beef Top Sirloin Grilling Steak, about 1-inch (2.5 cm) thick
8 7-inch (18 cm) whole wheat flour tortillas
Pinch salt and pepper
¼ cup (50 mL) vegetable oil
½ cup (125 mL) chopped red onion
2 cloves garlic, minced
2 cups (500 mL) EACH quartered mushrooms and grape tomatoes, halved
2 cups (500 mL) fresh or thawed corn kernels
1 cup (250 mL) shredded lettuce
2 tbsp. (30 mL) minced fresh coriander or parsley

Marinade/Dressing:
1 tbsp. (15 mL) grated lime rind
¼ cup (50 mL) lime juice (about 2 limes)
2 tbsp. (30 mL) minced fresh coriander or parsley
1 tbsp. (15 mL) chili powder
4 large cloves garlic, minced

Instructions:

Marinade/Dressing: In bowl, combine lime rind, lime juice, coriander, chili powder and garlic. Set aside 3 tablespoons (45 mL) into a large bowl for dressing. Rub remaining mixture over both sides of steak. Cover and refrigerate for at least 30 minutes or up to 4 hours. Meanwhile, toast tortillas (see Cook’s Notes).

Pat steak dry; season with salt and pepper. Grill over medium-high, about 5 minutes per side, for medium-rare. Let rest before slicing.

Meanwhile, heat 1 tbsp. (15 mL) of the oil in large skillet over medium-high heat. Add onion and garlic; cook until onion is softened, about 4 minutes. Add mushrooms; cook until all liquid is released, about 5 minutes. Reduce heat to medium; add tomatoes and corn. Cook, stirring just until softened, about 5 minutes.

Meanwhile, whisk remaining oil into reserved marinade to complete the dressing. Thinly slice steak; add to dressing along with mushroom mixture, lettuce and coriander, tossing gently to coat. Pile 1/2 cup (125 mL) beef mixture on each tortilla to serve.

Cook's Notes: To oven toast tortillas, spray both sides of tortillas with cooking spray; place in single layer on a baking sheet. Bake in 350°F (180°C) oven for 10 minutes or until crisp and lightly browned.

Makes: 8 servings

Per Serving: 340 Calories, 19 g protein, 13 g fat (3 g saturated fat, 0.2 g trans fat, 26 mg cholesterol), 39 g carbohydrate (6 g fibre), 413 mg sodium, 443 mg potassium. Good source of iron (20% DV) and excellent source of zinc (42% DV), 17% DV sodium. Recipe and Image courtesy of Canada Beef.

Complementary Wines: Cabernet Sauvignon, Chardonnay, Merlot, Primitivo, Shiraz

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