Chimichurri Steak Tostadas
For the cherry tomato salsa
- 1 cup cherry tomatoes
- 1/4 white onion, minced
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- juice of 1 lime
- 2 tablespoons minced cilantro
- big pinch of salt
For the cauliflower puree
- 1 head cauliflower, chopped into florets
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
For the chimichurri
- 1 packed cup fresh cilantro
- 1 packed cup fresh parsley
- ½ cup extra virgin olive oil
- ¼ white onion, minced
- juice of 1 lime (about 2 tablespoons)
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
For the tacos
- Preheat oven to 350 degrees F. Pull meat out of fridge to help come to room temperature. Pat dry and sprinkle with salt on both sides.
- Place all ingredients for the cherry tomato salsa in a bowl and toss to combined. Place in fridge to marinate until meal is ready.
- Steam the cauliflower until fork-tender, about 15 minutes. Transfer the steamed cauliflower to a high speed blender and puree until smooth. It should resemble smooth mashed potatoes. Add the garlic powder and salt and puree once more. Set aside.
- For the chimichurri: place all the ingredients in a food processor or blender and puree until smooth. Set aside.
- Heat up a grill pan or grill to a medium-high heat and grease to keep the meat from sticking. Place meat on grill and cook on both sides for about 5 minutes per side for medium-rare, depending on the thickness. Set meat on cutting board and cover with foil to let rest for about 10 minutes then thinly slice against the grain.
- While the meat is resting, place tortillas on the baking sheet, spray with coconut oil and sprinkle a small pinch of salt on top of each. Place in oven to bake for 7-8 minutes, until brown and crispy.
- Now all you have to do is build your tostadas: tortilla, 2 tablespoons of the cauliflower puree, 1-2 tablespoons chimichurri, sliced steak, cherry tomato salsa and garnish with cilantro and freshly crushed pink peppercorns!