Top Sirloin Beef Tostada

With lean grilled beef and market-fresh veggies, this crispy crunchy main-course salad has all the satisfaction of a nacho platter with a fraction of the fat and a BIG boost of nutrients. Using oven-toasted whole wheat flour tortillas as the tostada base is a healthier choice than traditional fried corn tortillas.

Beef Top Sirloin Tostada

What You Need:

1 lb (500 g) Beef Top Sirloin Grilling Steak, about 1-inch (2.5 cm) thick
8 7-inch (18 cm) whole wheat flour tortillas
¼ cup (50 mL) Chopped red onion
2 Cloves garlic, minced
2 cups (500 mL) EACH quartered mushrooms and grape tomatoes, halved
2 cups (500 mL) Fresh or thawed corn kernels
1 cup (250 mL) Shredded lettuce
2 tbsp (30 mL) Minced fresh coriander or parsley
Pinch Salt and pepper
1 tbsp (15 mL) Grated lime rind
¼ cup (50 mL) Lime juice (about 2 limes)
2 tbsp (30 mL) Minced fresh coriander or parsley
1 tbsp (15 mL) Chili powder
4 Large cloves garlic, minced


  1. Marinade/Dressing: In bowl, combine lime rind, lime juice, coriander, chili powder and garlic. Set aside 3 tablespoons (45 mL) into a large bowl for dressing. Rub remaining mixture over both sides of steak. Cover and refrigerate for at least 30 minutes or up to 4 hours. Meanwhile, toast tortillas (see Cook’s Notes).

  2. Pat steak dry; season with salt and pepper. Grill over medium-high, about 5 minutes per side, for medium-rare. Let rest before slicing.

  3. Meanwhile, heat 1 tbsp (15 mL) of the oil in large skillet over medium-high heat. Add onion and garlic; cook until onion is softened, about 4 minutes. Add mushrooms; cook until all liquid is released, about 5 minutes. Reduce heat to medium; add tomatoes and corn. Cook, stirring just until softened, about 5 minutes.

  4. Meanwhile, whisk remaining oil into reserved marinade to complete the dressing. Thinly slice steak; add to dressing along with mushroom mixture, lettuce and coriander, tossing gently to coat. Pile 1/2 cup (125 mL) beef mixture on each tortilla to serve.

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