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Steak Tostada Salad

Barbara
Perfectly seasoned, juicy bites of steak served in a pretty fluted tortilla shell, topped with a creamy Mexican inspired Ranch dressing make this tostada salad something special.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 4 salads

Equipment

  • tortilla shell maker molds

Ingredients
  

  • 4 flour tortillas
  • 2 lb Sirloin steak meat
  • 4 cups lettuce, shredded
  • 2-3 tomatoes, chopped
  • 1 can sliced black olives, drained
  • 2 cups cheddar cheese, shredded
  • 1 large avocado, diced
  • ½ red onion, chopped
  • cilantro, chopped
  • sour cream, optional

For the Dressing:

  • 1 cup mayo
  • ½ cup buttermilk
  • 2 tbsp Ranch seasoning
  • 2 tbsp taco seasoning
  • 2 tbsp lime juice
  • ½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt & pepper, to taste

Instructions
 

Make the dressing:

  • In a large bowl combine, mayo, buttermilk, ranch seasoning, taco seasoning, lime juice, cumin, garlic powder, onion powder, salt and pepper. Whisk together until smooth. Transfer dressing to an air tight container and refrigerate.

Bake tostada shells:

  • Preheat oven to 375°F.
  • If tortillas are not soft and pliable, place them between damp paper towels and microwave them for 10-15 seconds each, or until soft.
  • Mold tortillas into tortilla shell maker molds.
  • If you don't have molds, use an oven proof bowl and form tortillas into a bowl shape by pressing them into the bottom and sides of bowl.
  • Bake tortillas for 15-20 minutes until they are lightly golden brown.
  • Remove shells from oven and allow them to cool for 5 minutes before removing them from molds to cool completely.
  • Baked tortilla shells can be made a day in advance and stored in an airtight container or in plastic ziplock baggies.

Cook beef:

  • Season beef liberally with salt, pepper and garlic powder.
  • Grill over medium high heat until beef reaches an internal temperature of 135°F. Remove beef from the grill and allow it to rest while you assemble salads.

Assemble salads:

  • Place a handful of lettuce in the bottom of each tostada shell bowl.
  • Top with shredded cheddar cheese.
  • Top with diced tomatoes and sliced black olives.
  • Add diced avocado and chopped red onion.
  • Cut steak meat into ½ inch pieces and top each salad with steak meat.
  • Pour dressing over each salad and add a dollop of sour cream if desired.
  • Garnish with cilantro to serve.

Notes

Leftover dressing will keep in the fridge for 2-3 weeks.
Keyword family favorite, Ranch, salad