Grilled Steak and Potato Tostadas with Chimichurri Sauce Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Grilled Steak and Potato Tostadas with Chimichurri
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Ingredients
- 8 corn tortillas
- nonstick cooking spray
- 10 oz beef tenderloin
- 6 round white Wisconsin potatoes (medium-sized)
- 2 tsp Cumin
- 1 Small red onion (thinly sliced)
- 4 Roma tomatoes (thinly sliced)
- 1 cup fresh baby spinach (shredded)
- 1/2 cup Fresh parsley (finely chopped)
- 3 Tbsp fresh oregano (finely chopped)
- 4 Garlic cloves (finely minced)
- 4 Green onions (finely minced)
- 1/2 cup olive oil
- 3 Tbsp Red wine vinegar
- 2 Tbsp fresh lemon juice
- salt & pepper (to taste)
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