Char Grilled Classic Steak Tostada

Char grilled Meati™ Steak Tostada with chopped red onion, cilantro, black bean puree, crumbled cotija, and fresh lime

For the black bean puree (makes 2 portions)

• 1 can black beans, drained of water
• ½ tsp cumin powder
• ½ tsp chipotle powder
• ¼ tsp ground black pepper
• ¾ tsp sea salt
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp fresh lime juice

Place black beans, cumin, chile powder, black pepper, sea salt, onion powder, garlic powder, and lime juice in a robo coupe. Puree until smooth. Place in a container and cover tightly.

For the build

• 1 each Meati™ Classic Steak
• ½ red onion, small diced
• 2 TBSP cilantro, rough chopped
• 2/3 c black bean puree
• 2 each tostadas
• ¼ c queso cotija, crumbled
• ¼ c spicy salsa verde
• ½ of a lime, cut into 4 wedges

For grilled Meati Classic Steak

1. Preheat grill to medium heat
2. Lightly season each side of the Classic Steak with salt, pepper, and a small amount of oil
3. Place Classic Steak on the hot grill
4. Cook cutlet for 9-10 minutes, rotating every 2 minutes, until an internal temperature of 165 degrees
5. Remove from grill and allow cutlet to rest for 30 seconds prior to serving or cutting

For assembly

1. Cook the Classic Steak per the instructions above. After resting, slice very thin. No more than 1/8 of an inch thick.
2. Prepare the black bean puree per the instructions above
3. Lay the 2 tostadas flat on a plate
4. Spread ½ of the black bean puree on one tostada, repeat for the second tostada
5. Fan ½ of the grilled steak across one of the tostadas, repeat for the second tostada
6. Drizzle ½ of the salsa over one tostada, repeat for the second tostada
7. Sprinkle diced onion, chopped cilantro, and crumbled cotija over the top of both tostadas. Being generous with the toppings and allow them to tumble over the sides.
8. Garnish with lime wedges
9. Enjoy!