Flat Iron Steak Tostada Salad with a Peach Mango Salsa
- 2 Flat Iron Steaks
- 1 Beer, something light
- 1 tsp Garlic, Chopped
- 2 Tbsp Papaya Juice
- 1 Fresh Peach, peeled and chopped
- 1/2 cup Red Onion, chopped
- 1/2 Yellow Bell Pepper, chopped
- 1 Mango, peeled and chopped
- 1 Jalapeno Pepper, chopped
- 1 Lemon, juiced
- 2 Tbsp Cilantro, chopped
- 1 Corn Tortilla
- 1/4 cup Olive Oil
- Fresh Ground Pepper
- Sea Salt
- 4 cups Salad Greens
- 1 Avocado, Sliced
- 1/2 can Black Beans, rinsed
Place steaks in a shallow dish, add beer till it just covers the steaks. Add papaya juice and garlic. Cover and place in refrigerator. Marinate steaks for a couple of hours
Combine peach, mango, red onion, bell pepper, jalapeno, cilantro and lemon juice in a bowl.
Set side so flavors can combine.
Add oil to a small skillet, bring to a medium high heat. Add corn tortilla and fry till crisp. Remove and place between paper towels to soak up oil. When cool, place on a cutting board, cut the corn tortilla into thin strips about 2 inches long.
Heat another skillet to medium high heat, add enough olive oil to coat the bottom of the pan. Remove steaks from marinade and season top salt and pepper. Add steaks to pan.
Cook for about 5 mins then flip.
Continue to cook and check middle of steak for doneness. Steaks should come out medium, or medium rare depending on your taste. Remove steaks from heat and place on a cutting board. When cool, slice into 1/2 inch strips.
In serving plates add greens, avocado slices and black beans. Add steak and tortilla strips to salad and top with salsa.