Steak Tostada or Wrap for Two
Fun dinner with healthy low carb home-made tortillas, juicy succulent well marbled steak, of course artisan farmstead cheese, and yard to table baby greens. Top with live blue cheese dressing and guacamole or just enjoy in the meats own juice. The meal begs to be prepared and served outdoors. Picture a fun campfire or summer backyard and grilling the tortillas, and steak. The tortillas can be pre-prepared and kept uncooked stored wrapped in wax paper and sealed in a plastic bag. The guacamole can be made fresh, it’s just a simple mix of avocado, home-made mayonnaise and dash of hot sauce.
- 1 lb. rib eye steak best dry aged grass-fed
- Sea salt, granular garlic, fresh ground black pepper
- 2 Organic white sourdough tortillas (see below)
- 3 cups home-grown baby lettuce
- 1 green onion
- 3 oz. Fiscalini bandage wrapped cheddar farmstead cheese shredded
- 6 olives
- Guacamole (see below)
- Blue Cheese Dressing (see below)
Morning of or night before make tortilla dough. Remove steak from refrigerator 2 hours before cooking so it will reach room temperature. Coat lightly with sea salt, granular garlic, and fresh ground black pepper. Prepare tortillas roll out or press, then let them rest. Pick, clean and dry lettuce. Dice green onion. Grate cheese. Drain olives. Make dressing and guacamole. BBQ steak at highest temperature, to between rare and medium-rare. Use wood, briquettes, or gas. Let the steak rest before slicing. Grill or pan grill tortillas. Plate the tortillas and build up lettuce in the middle. Slice steak thin place over lettuce and scoop up and add any meat juice. Top with cheese and olives. Serve and dress as desired. Enjoy!
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