Beef Sirloin Tostadas
Beef Sirloin Tostadas
Directions
- Thinly slice Surety sirloin flap meat across the grain.
- Powder dried porcini mushrooms in a spice grinder.
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In a small bowl, add sliced meat, dried porcini powder, 2 oz. Piancone extra virgin olive oil, and West Creek clover honey. Mix thoroughly and let the meat marinate for 2 hours minimum
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Season Portobello mushroom with the 2 oz. Piancone extra virgin olive oil, salt and pepper. Cook until tender then slice into julienne strips
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In a separate bowl, add grated jicama, carrot shred, chopped cilantro, tender Portobello strips, flame roasted corn kernels, 3 oz. extra virgin olive oil, rice wine vinegar, salt and pepper to taste. Mix sour cream with piri piri seasoning and the juice of one lemon
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Deep fry tortillas until golden brown and crispy
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Sauté sliced marinated sirloin flap in a hot pan to your desired doneness
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Build tostadas from the bottom up using, piri piri sour cream, sautéed sirloin flap, jicama Portobello slaw, grated Cotija cheese, and a sprinkle of smoked paprika.
Ingredients
- 6 oz Surety Beef Sirloin Flap Meat
- 2 tbsp Peak Fresh Produce® Carrot(s), shredded
- 2 tbsp Peak Fresh Produce® Cilantro
- 4 tbsp West Creek® Honey, clove
- 3 each Contigo® Tortilla(s), Corn
- 3 tbsp Contigo Cotija Cheese , grated
- 2 tbsp Flame Roasted Corn
- 1/4 cup jicama(s)
- 1 each Peak Fresh Produce® Lemon(s)
- 1 each Peak Fresh Produce® Mushroom(s), Portobello
- 7 oz Piancone® Oil, Olive, Extra Virgin, unfiltered
- 1 tbsp paprika, smoked
- 1 tbsp Piri Piri Seasoning
- 6 tbsp Porcini , dried
- 2 tbsp rice wine vinegar, unseasonded
- 1/4 cup Nature's Best Dairy® Sour Cream