Tuesday, May 22, 2012

Steak Tostadas with Black Beans and Mango Salsa

Rarely do I run across a meal that is so memorable that I want to make it every week until I get tired of it.  This is one of those meals.  I was looking for a recipe that had mangoes in it, to use up the mangoes I got on sale, and this fit the bill.

This recipe has a lot of ingredients and requires a little bit of preparation, but the results are mouthwatering.  I can't wait to make this dish again.

Steak Tostadas with Black Beans and Mango Salsa
slightly adapted from Food Network 

Mango Salsa:
1 red onion, finely chopped
1 large ripe mango, peeled and finely chopped
1/4 cup chopped cilantro leaves
1 jalapeno, seeded and minced
1/4 cup honey
3 limes, juiced
Salt and freshly ground black pepper

Steak Marinade:
1/2 cup soy sauce
1/2 cup olive oil
3 lemons, juiced
1/2 cup honey
1/4 cup finely chopped onion
1 jalapeno, seeded and chopped
Salt and freshly ground black pepper
1 (2-pound) piece top round

Black Beans:1 can black beans, drained
1/4 cup olive oil
1/2 cup red wine
1 jalapeno pepper, seeded and chopped

Tostadas:Vegetable oil, for frying
4 corn tortillas

Mango Salsa
Sour cream, optional
Grated cheese of your choice, optional

1) For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, jalapeno, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.
2) In a bowl, combine all ingredients for the mango salsa and set aside for 10 to 20 minutes for the flavors to marry.
3) For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.
4) For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining tortillas.
5) Preheat a grill pan or grill to medium-high. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium.  Discard the remaining marinade. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.
6) To serve: Place fried tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with steak slices and the Mango Salsa. Garnish with sour cream and your choice of grated cheese, if desired.

The only complaint that I had about this meal was that the tostadas get soggy, and they become pretty hard to manage.  I remedied that the next day and just turned them into tacos, and they were just as amazing.  The flavors in this dish all work together to create a flavor explosion in your mouth that you won't be able to get out of your mind.   

1 comment:

  1. Love mango salsa and this looks great with the steak! I've posted a version on my blog also but I served it with pork.