Grilled Skirt Steak Tostadas

Cook

mins
Difficulty
Makes
Marinate time

mins
Prep

mins
serves

people

2 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. Knorr® Beef flavor Bouillon
1 Tbsp. chopped chipotle peppers in adobo sauce
3/4 lb. skirt steak or flank steak
2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
1 bag (4 oz.) baby watercress or baby spinach (about 6 cups loosely packed)
1 cup quartered grape tomatoes or cherry tomatoes
3 large radishes, julienned (1/8- x 1/8- x 3-inch strips)
1/4 cup thinly sliced red onion
6 (5-in. ea.) corn tostadas
1/2 cup shredded queso fresco or Monterey Jack cheese (about 2 oz.)

NUTRITIONAL INFORMATION

Amount per serving

1 Combine lime juice, olive oil and Knorr® Beef flavor Bouillon in small microwave-safe bowl. Microwave at HIGH 30 seconds; reserve 1 tablespoon. Pour remaining marinade over steak in large resealable plastic bag; turn to coat. Close bag and marinate in refrigerator at least 30 minutes.
2 Meanwhile, combine Mayonnaise with reserved 1 tablespoon marinade in small bowl; set aside.
3 Combine watercress, tomatoes, radishes and onion in large bowl; set aside.
4 Remove steak from marinade, discarding marinade. Grill or broil steak, turning once, until desired doneness, about 8 minutes. Thinly slice steak and keep warm.
5 Evenly divide steak on tostadas. Toss watercress mixture with mayonnaise mixture, then mound on tostadas and sprinkle with cheese.

*SUBSITUTION: To make your own tostadas, fry corn tortillas in small skillet in oil, one at a time, turning once, until crisp; drain on paper towels.
TIP: Top tostadas with your favorite refried black bean recipe.
TIP: Serve, if desired, with salsa verde and chopped avocado.