Skirt Steak Tostadas with Spicy Black Beans and Fresh Mango Salsa

 

The combination of these flavors will blow your mind. It was the perfect reason to bust out the grill.

I've made these more than a few times in the Blondie household - it's just one of those recipes I can't stay away from for too long. It's always been one of Ryan's favorites, and we've served it a couple times to dinner guests. The combination of these ingredients is beyond fresh and (surprisingly) not too heavy. 

I marinated the skirt steaks overnight (only about $6 for three steaks... seriously). When Ryan found the steaks marinating in the fridge last night I swear he did the happy dance. Also, the beans are fantastic! We aren't wine-drinkers, but I do keep a couple bottles of wine in the kitchen for cooking. There will be leftover mango salsa, but after cooking up a few oil-brushed/salt-coated tortillas in the oven, we slicked up the rest with some homemade tortilla chips. 

I first saw this recipe on one of my favorite Food Network shows "The Next Food Network Star." Melissa D'Arabian created this amazing dish, and I was so happy to see it posted online. The recipe is supposedly approximate, but after making it a few times, I think the recipe below works out just fine. Also, Kudos to Melissa - she's a stay-at-home-Mom, made it on the show, beat out all the other professional chefs, and came out on top! This earned her her very own show on The Food Network. Way awesome.

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Skirt Steak Tostadas with Spicy Black Beans and Fresh Mango Salsa
recipe adapted from Melissa D'Arabian

Skirt Steak:
1/2 cup soy sauce
1/2 cup olive oil
3 lemons, juiced
1/2 cup honey
1 cup finely chopped onion
1 jalapeno, seeded and chopped
Salt and freshly ground black pepper
1 (2-pound) piece skirt steak

Spicy Black Beans:
1 can black beans, drained
1/2 cup olive oil
1/2 cup red wine
1 jalapeno pepper, seeded and chopped (use more if you want more heat)
pinch of cayenne
pinch of cumin

Tostadas:
Vegetable oil, for frying
4 corn tortillas
Mango Salsa, recipe follows
Sour cream, optional
Grated cheese of your choice, optional

Mango Salsa:
1 red onion, finely chopped
2 large ripe mangoes, peeled and chopped
1/4 cup chopped cilantro leaves (I used fresh cilantro from my herb garden today! First time.)
1 green chile, seeded and minced
1/4 cup honey
3 limes, juiced
Salt and freshly ground black pepper

For the salsa: In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry. 

For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, jalapeno, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours. 

For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.


For the tostadas: Heat tortillas on a greased pan until toasted (or you could fry them up if you want extra crunch)


Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.


To serve: Place tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with steak slices and the Mango Salsa. Garnish with sour cream and your choice of grated cheese, if desired.

 
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