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| 3 |  | Vidalia or other sweet onions, peeled |
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| 1 | | jalapeño pepper, seeded and diced |
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| 1 | | large clove garlic |
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| 1 | | bunch (2 cups) fresh cilantroleaves |
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| 1 | | tablespoon olive oil |
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| 3/4 | | tablespoon salt |
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| 1 1/4 | | pound flank steak, trimmed of excess fat |
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| 4 | | small zucchini, cut lengthwise into 1/2-inch wedges |
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| 8 | | eight-inch flour tortillas |
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| 2 | | heads romaine lettuce, washed and cut into 1/8 -inch-wide slices |
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| 6 | | tomatoes, cut into 1/4-inch-thick rounds |
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| 4 | | radishes, sliced into paper-thin rounds |
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| 4 | | limes, halved |
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| | Olive-oil cooking spray |
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| | 1. Halve an onion crosswise, and place one half in the bowl of a food processor. Add jalapeño pepper, garlic, 1 cup cilantro, olive oil, and 1/2 teaspoon salt; puree about 1 minute. Cut remaining onions into 1/4-inch-thick rounds. |
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| | 2. Preheat oven to 400°. In a bowl, coat flank steak, onions, and zucchini with cilantro purée. Cover; marinate at least 30 minutes. |
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| | 3. Place tortillas on baking sheets, two at a time, and place in oven until dry and golden brown, 10 to 12 minutes. If baking two trays at a time, rotate halfway through baking. Repeat with remaining tortillas. |
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| | 4. Preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place steak on grill; cook about 10 minutes. Turn and cook until medium rare, about 10 minutes more. Remove from heat; set aside. Place zucchini and onions on grill. Cook until tender and browned, 8 to 12 minutes; turn as needed. |
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| | 5. Thinly slice beef. Toss lettuce with 1/2 cup cilantro. Layer each tortilla with tomatoes, lettuce, zucchini, beef, onions, and radishes. Garnish with remaining 1/2 cup cilantro; squeeze half a lime over each tostada, and sprinkle each with a pinch of salt. |
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| | | Per serving: 329 calories, 11 g fat, 36 mg cholesterol, 40 g carbohydrate, 425 mg sodium, 22 g protein, 6 g dietary fiber. |
