This delicious steak tostada recipe cuts back on calories and sodium by using 6-inch whole-grain corn tortillas instead of flour, meaning you can afford to eat two.


  • 4 teaspoons ground cumin, divided
  • 3/4 teaspoon ground red pepper
  • 1 teaspoon chipotle chile powder, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 1 (2-pound) flank steak
  • Cooking spray
  • 3 garlic cloves
  • 1/4 cup orange juice
  • 1 1/2 teaspoons fresh lemon juice
  • 3/4 cup coarsely chopped fresh cilantro leaves and tender stems
  • 3 tablespoons extra-virgin olive oil
  • 16 (6-inch) corn tortillas

How to Make It

Step 1

Heat a large grill pan over medium-high heat. Combine 2 teaspoons cumin, ground red pepper, 1/2 teaspoon chipotle chile powder, and 3/4 teaspoon salt in a bowl; rub mixture over steak. Lightly coat steak with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes.

Step 2

Place garlic in a pan with enough water to cover; bring to a boil, and cook 1 minute. Drain; finely chop garlic, and transfer to a medium bowl. Add juices, cilantro, oil, remaining 2 teaspoons cumin, remaining 1/2 teaspoon chile powder, and remaining 1/2 teaspoon salt; stir with a whisk to combine.

Step 3

Heat tortillas according to package directions. Thinly slice steak diagonally across the grain, and serve with sauce and tortillas.