🥩STEAK TOSTADAS🥩
Steak tostadas
STEAK
- 2 Ibs flank steak, diced into small chunks
- 1/4 cup orange juice
- Juice of 2 limes
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp complete seasoning
- 1 tsp carne asada seasoning
- 1/2 packet sazon
- 1/2 tsp chicken bouillon powder
- Salt and pepper to taste
Steak tostadas
Pico de gallo
- 3 Roma tomatoes, finely diced
- 1 large yellow onion, finely diced
- 4 jalapeños, finely diced
- 1/3 cup cilantro, chopped
- Juice of one lime
- Salt to taste
Cilantro avocado crema
- 1/2 cup Mexican crema
- 1 bunch cilantro
- 2 jalapeños
- 1/2 avocado
- & 3 garlic cloves
- Juice of 2 limes
- & 1/2 tbsp garlic powder
- 1 1|2 tbsp oregano
- &1 tsp chicken bouillon
- Salt and pepper to taste
- Splash of water to thin
Extras
- Corn tortillas, fried until crispy
- Mexican crema
- Cotija cheese
- Guacamole
Instructions
- Dice the flank steak into small bite-sized chunks, then add to a large bowl. Pour in the orange juice, lime juice, and Worcestershire sauce. Add all seasonings and mix really well until every piece of steak is fully coated. Cover and marinate for at least 2 hours, but overnight gives the best flavor.
- Add all cilantro avocado crema ingredients to a blender and blend until smooth and creamy. Add a splash of water as needed to thin it out.
- In a bowl, combine all pico de gallo ingredients and mix well. Adjust salt and lime juice to taste.
- Heat a skillet or flat top over medium-high heat. Cook the steak in a single layer for 3-5
minutes, letting it get browned and slightly crispy on the edges.
- Fry the corn tortillas until golden and crispy.
- Assemble the tostadas with guacamole, steak, pico de gallo, cotija cheese, Mexican crema, and the cilantro avocado crema. ENJOY LET ME KNOW IN THE COMMENTS WOULD YOU MAKE. ENJOY🥰
If you're looking to elevate your steak tostadas experience, here are some tips and personal insights that can make the difference. First, marinating the flank steak overnight, rather than just a couple of hours, really enhances the flavor and tenderness. The combination of orange juice, lime juice, Worcestershire sauce, and spices creates a bright and savory profile that complements the grilled steak perfectly. When preparing the pico de gallo, finely dicing the tomatoes, onion, and jalapeños ensures a good texture that blends well with each bite. Adjusting the amount of jalapeño allows you to control the heat level—if you want milder tostadas, removing the seeds before dicing is helpful. The cilantro avocado crema adds a creamy, zesty element that balances the spiciness and richness of the steak. Using Mexican crema rather than sour cream provides a slightly tangier flavor that pairs well with the other ingredients. Adding a splash of water slowly while blending helps to achieve a smooth consistency without making it too runny. For the tortillas, frying them until golden and crispy is key to creating a sturdy base that holds all the toppings without getting soggy. You can also bake corn tortillas if you want a lighter option, though the texture will be different. Additionally, experimenting with toppings like crumbled cotija cheese and extra guacamole can add layers of flavor and texture. Cotija's salty tang contrasts nicely with the creamy avocado and the zest of the lime juice. Overall, this recipe offers a wonderful balance of fresh, spicy, tangy, and savory elements, making steak tostadas a perfect choice for casual dinners or gatherings. Don't hesitate to customize the seasonings and ingredients to suit your personal taste preferences!
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