Red Pepper Steak Tostadas Recipes

RED PEPPER-STEAK TOSTADAS

Red Pepper-steak Tostadas image

This recipe was printed in the winter edition of Sabroso, a southwest dining guide. I modififed the original recipe to reduce the amount of fat not taste.

Provided by PaulaG

Categories Steak

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup prepared salsa
1 1/2 cups low-fat ranch dressing
1 tablespoon olive oil
4 (4 ounce) sirloin steaks, trimmed and sliced into 1/4 inchthick strips
2 red bell peppers, seeded and cut into 1/4 inch strips
6 tostadas, oven crisped
1/2 head iceberg lettuce, finely chopped
1 cup low-fat cheddar cheese, shredded

Steps:

Heat oven to 375 degrees.
Mix the ranch dressing and salsa in a small bowl, cover and refrigerate.
Spray a cookie sheet with nonstick cooking spray.
Place tostada shells on sprayed cookie sheet and bake for 5 to 6 minutes turning once, or until hot and crisp.
Meanwhile, heat oil in a skillet over medium heat.
When oil is hot, saute the steak strips until they are well browned.
Add bell pepper strips and saute over medium-high heat until peppers are soft and meat starts to char.
Divide lettuce evenly among prepared tostada shells, and top each with the meat-pepper mixture.
Drizzle the chilled dressing over tostadas, sprinkle with cheese and serve.

Nutrition Facts : Calories 452.6, Fat 31.4, SaturatedFat 8.7, Cholesterol 90.6, Sodium 862.2, Carbohydrate 15.2, Fiber 2.2, Sugar 5.2, Protein 27.6

PEPPER STEAK WITH ROASTED RED PEPPER PESTO

Pepper Steak with Roasted Red Pepper Pesto image

Enjoy this beef steak that's served with roasted red bell pepper pesto - a wonderful dinner that's ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 beef sirloin steak, 1 1/2 inches thick (1 1/2 lb)
3 teaspoons coarse ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1 container (7 oz) refrigerated basil pesto
1 jar (7 oz) roasted red bell peppers, drained, chopped
1 tablespoon lemon juice

Steps:

Sprinkle both sides of steak with pepper and salt; brush with oil. Heat grill pan over medium-high heat until hot. Add steak; cook 10 to 15 minutes, turning once, or until of desired doneness. Remove steak from pan to cutting board; let stand 5 minutes.
Meanwhile, in small bowl, mix pesto, roasted peppers and lemon juice. Cut steak into thin slices. Serve with red pepper pesto.

Nutrition Facts : Calories 527, Carbohydrate 13 g, Fat 7, Fiber 2 g, Protein 22 1/2 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 796 mg

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