STEAK INGREDIENTS
1LB Skirt Steak
3/4 Cup Coconut Aminos
1/4 Cup Apple Cider Vinegar
2 Teaspoons Garlic Powder
1/2 Tablespoon Thyme
1 Teaspoon Salt
1 Teaspoon Onion Powder
VINAIGRETTE INGREDIENTS
1/2 Cup Avocado Oil
2 Tablespoons Red Wine Vinegar
2 Teaspoons Minced Garlic
1/2 Tablespoon Italian Seasoning
1/4 Teaspoon Salt
TOSTADA INGREDIENTS
Almond Flour Tortillas, we used @sietefoods
Lettuce Finely Chopped
Grape Tomatoes Sliced
Arugula
Radishes Sliced
Red Onion Sliced
Cucumbers Sliced
STEAK ASSEMBLY
1. Combine all ingredients to make the marinade. Marinade steak for at least 24 hours. I like to marinate this steak for about 48 hours.
2. Preheat grill on high heat, roughly 550.
3. Place the steaks on the grill for 4 minutes, flipping only once, then grill for an additional 3 minutes on the other side for a medium rare steak. Adjust cooking time based on personal preference.
4. Set aside for 10 minutes to let the steaks collect their juices. Do not cover.
5. Slice very thin.
VINAIGRETTE ASSEMBLY
1. Combine all of the ingredients in a small jar.
2. Mix and shake well.
3. Set aside.
TOSTADA ASSEMBLY
1. Preheat the oven to 350.
2. Lightly coat both sides of the tortillas with avocado oil.
3. Place the tortillas on a baking sheet. Bake until lightly golden brown and crisp.
4. Top the tostada with the veggies and steak. Drizzle with vinaigrette.
