Grilled Lime-Marinated Beef Tostada Salad

With lean grilled beef and market-fresh veggies, this crispy crunchy main-course salad has all the satisfaction of a nacho platter with a fraction of the fat and a BIG boost of nutrients. Using oven-toasted whole wheat flour tortillas as the tostada base is a healthier choice than traditional fried corn tortillas. When cooking the corn and tomatoes, heat just enough to combine and develop their flavours.
Yield 8 Servings Prep. Time 10 min Marinating Time 30 min Cooking Time 25 min Total Time 65 min


Here are the following ingredients:


  • 4 large cloves garlic, minced
  • 1 tbsp (15 mL) grated lime zest
  • ¼ cup (60 mL) fresh lime juice (about 2 limes)
  • 2 tbsp (30 mL) minced fresh cilantro or parsley
  • 1 tbsp (15 mL) chili powder
  • 1 lb (500 g) Beef Bottom Sirloin Flap Grilling Steak, 1 inch (2.5 cm) thick
  • Salt and fresh ground pepper


  • 8 small (7-inch/18 cm) whole wheat flour tortillas
  • Vegetable oil cooking spray
  • ¼ cup (60 mL) vegetable oil, divided
  • ½ cup (125 mL) chopped red onion
  • 2 cloves garlic, minced
  • 2 cups (500 mL) EACH quartered mushrooms and grape tomatoes, halved
  • 2 cups (500 mL) fresh or frozen corn kernels, thawed
  • 1 cup (250 mL) shredded lettuce
  • 2 tbsp (30 mL) minced fresh cilantro or parsley

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine garlic, lime zest and juice, cilantro and chili powder in a small bowl. Transfer 3 tbsp (45 mL) to a large bowl and set aside for dressing. Place steaks on a plate and brush all over with remaining marinade; cover and refrigerate for at least 30 minutes or for up to 4 hours.
  1. Meanwhile, spray both sides of tortillas with cooking spray; place in single layer on baking sheet. Bake in preheated 350°F oven for 10 minutes or until crisp and lightly browned. Set aside.

  2. Remove meat from marinade; discard marinade. Pat steak dry with paper towel and season all over with salt and pepper to your taste.

  3. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to cutting board and let rest for 5 minutes.

  4. Meanwhile, heat 1 tbsp (15 mL) of the oil over medium-high heat in large skillet. Add onion and garlic; cook, stirring, for about 4 minutes or until onion is softened. Add mushrooms; cook, stirring, for about 5 minutes or until all liquid is released. Reduce heat to medium; add tomatoes and corn. Cook, stirring, for about 5 minutes or just until softened. Remove from heat.

  5. Whisk remaining oil into reserved marinade to complete the dressing. Cut steak across the grain into thinly slices; add to dressing along with mushroom mixture, lettuce and cilantro, tossing gently to coat. Pile beef mixture on top of tortillas, dividing equally, to serve.