Quick-pickled onions and a simple yogurt-lime cream sauce lend complex flavors to these crispy steak tostadas.

Source: Diabetic Living Magazine, Fall 2018


Recipe Summary test

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat a gas or charcoal grill to medium.

  • Combine onion and vinegar in a small bowl. Let stand until ready to serve.

  • Combine Southwest seasoning and salt in another small bowl. Rub the mixture all over steak with your fingers.

  • Oil the grill rack (see Tip). Place the steak on the rack directly over the heat; cover and grill, turning once, until desired doneness (145 degrees F for medium), 13 to 16 minutes. Transfer to a cutting board and cover loosely with foil; let stand for 10 minutes.

  • Meanwhile, stir yogurt and lime juice in a small bowl.

  • Thinly slice the steak across the grain. Drain the onion; discard the vinegar, or reserve for another use (see Tip). Divide lettuce among tostada shells. Top with the steak, tomatoes, the pickled onion, cilantro and jalapeño. Drizzle with the yogurt mixture. Serve with lime wedges.


Tips: To oil a grill rack, oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.)

You can use the reserved vinegar from the pickled onions to make salad dressing or in any other recipe that calls for red wine vinegar.

Nutrition Facts

2 tostadas
349 calories; protein 31g; carbohydrates 29g; dietary fiber 5g; sugars 7g; fat 13g; saturated fat 3g; cholesterol 72mg; sodium 534mg.