Japanese teriyaki tostada
Yields 4 tostadas
As tostadas go, one topped with marinated Japanese beef may sound a little strange. Sure, it's not what comes to mind when you think about tostadas, but just because it's weird doesn't mean it's not delicious. The sweet/salty marinade on the beef actually works very well with the crispness of the tostada shell, and the green onions bring the whole bite together into a zen-like harmony.
- 2 pounds strip steak
- 1 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1/4 cup rice wine vinegar
- 8 green onions, stems removed
- 6 tablespoons olive oil
- 4 tostada shells
- Sriracha to taste
- First, marinate the steak. Put it into a bowl with the soy sauce, brown sugar, vinegar and green onions. Marinate it for as little as an hour or as long as a day.
- Then, cook the steak and onions. You can do this on the grill (using the olive oil to lubricate the grill so the food doesn't stick) or in a skillet. On the grill, you will cook the steak for 6-8 minutes per side, adding the marinated green onions after you have flipped the steak.
- To use a skillet, first preheat the oven to 350 degrees F.
- Next, put the skillet over a medium-high flame and add the olive oil. Once it's hot, add the onions and the meat to the skillet. Cook the meat for 3 minutes on each side and then put the entire skillet into the oven. Roast the meat for 6-8 minutes and then set aside to rest.
- After 10 minutes, slice the meat thinly, put it on a tostada shell with a green onion and dot with sriracha.