We are coming off our 9th Snow Day this school year. After this I think the kids need to start making up days. We got three extra days from the state because of the State of Emergency a few weeks ago for cold weather but we are still running low. This never happens. Things around the house are discombobulated, as my grandmother would say. The dishwasher, washing machine, and refrigerator seem to be constantly running. I am trying to keep meals simple to cut down on the time we are in the kitchen.

This meal certainly fits the bill. The hardest part is waiting for the onions to caramelize and steak to cook. The tostadas, which basically means toasted, usually refers to the tortilla which is most often served flat or in a bowl shape. The shells for this dish get a quick fry in a fry pan to crisp up and a short bake in the oven to warm up.

Verdict:

These are a family favorite. I used a cheaper cut of meat that I marinated in our favorite vinegar based marinade. We cooked the steak to slightly less than medium rare (we knew we were going to put it in the oven for a few minutes and didn’t want it over done), with the onions and bleu cheese. A little drizzle of bleu cheese over the top finished it off perfectly. It was so delicious!

We served this with a spinach side salad to complete the meal.