Ingredients
1 small red onion, cut into 4 slices
1/4 cup Kraft Asian Sesame Dressing
8 corn tortillas (6 inch), warmed
1 cup cherry tomatoes, halved
1 cup Touch of Philadelphia Shredded Creamy Mexicana Cheese
Method
Sources
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Recipe1M+
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Cast iron press for corn tortillas, flatbreads
Stone-ground whole sesame — runny, smooth, for best hummus
Ground sesame paste — hummus, halva, dressings, sauces
Nixtamalized corn flour — base for tortillas, tamales, sopes
Visible mustard seeds — sausage, vinaigrettes, cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cast iron press for corn tortillas, flatbreads
Stone-ground whole sesame — runny, smooth, for best hummus
Ground sesame paste — hummus, halva, dressings, sauces
Nixtamalized corn flour — base for tortillas, tamales, sopes
Visible mustard seeds — sausage, vinaigrettes, cheese boards
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place steak and onions in shallow dish. mix next 4 ingredients until blended. reserve 2 tbsp. dressing mixture. pour remaining over steak and onions; refrigerate 1 hour to marinate, turning after 30 min. heat barbecue to medium-high heat. remove steak and onions from marinade; discard marinade. grill steak and onions 12 to 14 min. or until steak is medium doneness (160 degrees f) and onions are tender, turning steak after 7 min. and turning onions occasionally. remove steak and onions from barbecue. brush steak with reserved dressing mixture; let stand 5 min. cut steak across the grain into thin slices; place on tortillas. top with onions, tomatoes and cheese.