#tostads

Serving 4 -5 people

Ingredients:

•2 lbs GFBS cooked steak, boneless  any cut, diced ¼ inch cubes

•1 large head Iceberg lettuce finely shredded. Approx. 4 cups

•1 cup black beans (canned, drained  & rinsed)

•1 cup fresh roasted yellow corn  kernels, off the cob

•¼ cup finely diced white onion

•¼ cup finely diced red onion

•1 large white onion, thinly sliced

•1 cup Red & Green Bell Peppers, thinly sliced

•1 cup fried corn tortilla strips

•½ cup Mexican blend or Monterey Jack Cheese, shredded

• ½ cup chopped tomatoes

• ¼ cup chopped cilantro

• Avocado Vinaigrette (recipe below)

• Salt & Pepper to taste

• Serving Suggestion: with fresh Pico  de Gallo and/or sour cream

Directions:

Clean the corn by removing the husk. Roast on the grill unitl the corn is blistered and caramelized; set aside. 

In a large skillet over medium high heat sauté the peppers and onions until caramelized and set aside to cool. While cooling, prepare all of the vegetables.

Note: Dressing, roasted corn, sautéed peppers and onions can be made a day in advance.

In a large bowl combine the shredded lettuce, black beans, sautéed peppers and onions, roasted corn, steak, diced red onion, diced white onion, tortilla strips, cheese, cilantro, dressing, salt and pepper. Mix well to incorporate all ingredients and serve. 

Serving suggestion: serve in a fried tortilla shell and top with fresh pico de gallo, sour cream, and more tortilla strips.

Avocado Vinaigrette: • 2 Ripe Avocados • ¼ cup Sour Cream • ¼ cup finely diced white onion • ¼ cup cilantro, lightly chopped • ½ cup Apple Cider Vinegar • 2 tbsp fresh squeezed lime juice (or juice of one lime) • ¼ cup canola or grapeseed oil • 3 cloves of garlic, chopped • Salt & Pepper to taste

INSTRUCTIONS