Main Challenge: Skirt Steak Tostada with Black Beans and Mango Salsa

Total Time:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • Steak:
  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 3 lemons, juiced
  • 1/2 cup honey
  • 1 cup finely chopped onion
  • 1 habanero chile, seeded and chopped
  • Salt and freshly ground black pepper
  • 1 (2-pound) piece skirt steak
  • Black Beans:
  • 1 can black beans, drained
  • 1/2 cup olive oil
  • 1/2 cup red wine
  • 1 jalapeno pepper, seeded and chopped
  • Tostadas:
  • Vegetable oil, for frying
  • 4 corn tortillas
  • Mango Salsa, recipe follows
  • Sour cream, optional
  • Grated cheese of your choice, optional
  • 1 large ripe mango, peeled and finely chopped
  • 1/4 cup chopped cilantro leaves
  • 1 poblano chile, seeded and minced
  • 1/4 cup honey
  • 3 limes, juiced
  • Salt and freshly ground black pepper
Directions
Tostadas:

For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.

For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.

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.

Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.

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.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Mango Salsa:

1 red onion, finely chopped

In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry.

Yield: about 1 1/2 cups

Copyright 2009 Television Food Network, G.P. All rights reserved

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