Bang Bang Ginger 2x Bavette Steak Tostada Bar
Build your way to the perfect plate
- Sesame
- Soy
- Wheat
- Eggs
For this interactive tostada bar, bavette steak is seared and tossed in a bold garlic-ginger scallion paste, then thinly sliced against the grain. Toasted flour tortillas serve as the base, piled with sautéed bell pepper, crisp sesame-edamame slaw, shaved cucumber ribbons, and a creamy bang-bang sauce. Serve everything family-style so everyone can build their own.
Ingredients
1 unit
Green Bell Pepper
20 ounce
Bavette Steak
5 teaspoon
Rice Wine Vinegar
2 ounce
Sweet Thai Chili Sauce
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
4 ounce
Edamame
(Contains: Soy)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
4 ounce
Coleslaw Mix
1 unit
Cucumber
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.
In a small bowl, combine mayonnaise, sweet chili sauce and rice wine vinegar. Set aside.
Pat steak* dry with paper towels and season generously all over with salt and pepper.
In a medium bowl, combine garlic-ginger scallion paste and a drizzle of olive oil. Set aside until ready to use in Step 5. (If you added any other items to your meal—apps, sides, and/or dessert—you can get started on them now!)
Drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between two baking sheets for 4). Gently prick each tortilla in a few places with a fork.
Toast on top rack, flipping halfway through, until lightly golden, 8-10 minutes. (For 4, toast on top and middle racks, flipping tortillas and swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper; season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 4-5 minutes.
Transfer to a plate.
Heat another drizzle of olive oil in same pan over medium-high heat. Add steak; cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest for at least 5 minutes. Thinly slice steak against the grain; toss with reserved garlic-ginger scallion paste mixture.
While steak cooks, in a second medium bowl, combine coleslaw mix, edamame, and sesame dressing.
Divide tortillas between plates.
Serve steak, bell peppers, slaw, cucumber ribbons, bang bang sauce, and scallions family style so everyone can build their own tostada. (Don’t forget to serve with any extra items you may have ordered to build out your meal!)
