Dinner tonight... Steak Tostadas with Cilantro Sour Cream

Here it is: part two of Monday's cliffhanger! As promised, I made Steak Tostadas with Cilantro Sour Cream using ingredients intentionally left over from Monday's dinner. Because I'd prepped everything in advance, this meal came together in about 10 minutes, which is just about as good as it gets for a home-cooked meal.

On Monday, I sliced the remaining flank steak into thin slices, chopped up a couple of scallions and put those ingredients plus the leftover roasted mushrooms and a small can of well-drained corn into a big tupperware container, each ingredient in its own little pile. I also mixed up the sour cream/lime juice/cilantro topping and put that into a smaller container alongside the rest of the ingredients. So tonight, all I had to do was mix everything together, put it on top of two tortillas topped with cheese, and heat the tostadas in a 475 degree oven for a few minutes.


A couple of notes: they say to put the cheese-topped tortillas in the oven for 4-6 minutes first, then top with steak mixture and put them back in the oven for another 6-8 minutes. I found this led to a really hard tortilla in the end. I think it would be better to just put the cheese and the steak mixture on the tortilla from the start and let the entire thing spend only 6-8 minutes in the oven. I also thought the flank steak was overly chewy, but that might just be because I don't like meat that much. Amusingly, at the end of the meal, I'd left a lot of the meat on my plate and Mr. Fritz had left a lot of vegetables on his. Together we'd make one really good eater (or one really bad one, I guess!).