Carne Asada Tostadas with Pistachio Chimichurri
Ingredients
Tostadas:
- 6 soft taco shells, or tostada shells
- Olive oil, for brushing and salt
Carne Asada:
- 2 pounds skirt steak
- Salt and freshly ground pepper to taste
Pistachio Chimichurri:
- 1/2 bunch parsley
- 4 cloves of garlic
- 1/2 cup roasted Pistachios
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes or to taste
Toppings suggestions:
- Pico de gallo
- Refried beans
- Lettuce
- Sour cream
- Cheese
Instructions
Make the tostadas:
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper and arrange the tortillas. Brush with olive oil and sprinkle salt.
- Bake the tortillas for 10 minutes or until golden brown. They will get crunchier as they cool down.
Prepare the carne asada:
- Season the skirt steak generously with salt and pepper. Let it rest at room temperature for 20-30 minutes.
- Preheat a cast iron over medium high heat until smoking hot. Grill the steak, about 2-3 minutes per side for rare or until the desired temperature. Transfer it to a cutting board and let it rest for at least 5 minutes. Then, slice across the grain.
Pistachio Chimichurri:
- Combine the parsley, garlic, pistachios, red wine, salt, freshly ground pepper and 1/4 cup olive
- oil in a food processor. Pulse until well blended but still coarse. Remove to a small bowl and stir
- in the remaining olive oil and red pepper flakes. You can make it ahead and store in the fridge overnight.
Assembling the tostadas:
- Top each tostada with carne asada, pistachio chimichurri sauce and desired toppings. You can also just serve the toppings in individual bowls and let guests prepare their own tostadas.
- Enjoy!