Steak Tostadas are a crowd favoorite in our house. These tostadas offer a ton of flavor and are easy to make. Give these delicious Steak Tostadas a try today!
What we like to serve with our Steak Tostadas
Steak Tostadas
Sirloin Steak, cut into 3/4 inch cubes
Corn Tortillas
Bell Pepper, dicd
Glove of Garlic, minced
Onion, diced
Lime
water
Monterey Jack Cheese
Grated Cotija Cheese
Spice Blend
Red Chili Powder
Oregano
Cumin
Turmeric
Salt
Pepper
Preheat oven to 450. Prepare your tortillas by drizzling olive oil on them, coating both sides. Place in oven to toast for 5-10 minutes, checking frequently. They will go from perfectly done to burned rapidly.
While your tortillas toast, dice the steak in to 3/4 cubes and season with the spice blend, reserving a pinch to season the vegetables.
Then prep your pepper, onion and garlic.
In a large skillet heat 2 tablespoons of olive oil and sear the sirloin on medium high, for 5-6 minutes until golden brown. Remove the steak and leave the brown bits in the pan.
Add the diced pepper, onion and garlic with the remaining spice blend. Cook on medium-high, string occasionally, 2-3 minutes, or until slightly softened.
Add 1/2 cup of water and cook stirring occasionally, 2 to 3 minutes or until thick and saucy. Once you have a thick sauce and soften veggies, add your steak back into your skillet and a squeeze of one lime wedge.
Use the rest of the lime in your Mexican Beer!
While the sauce cooks, top your toasted tortillas with the Monterey Jack cheese and pop them back in the oven for 2 to 3 minutes to melt the cheese.
Assemble the tostada by adding the finished steak and veggies to the tortilla top with the Cotija cheese and sour cream. Garnish with a lime wedge and enjoy!
Note: Sometimes we can’t find Cotija cheese so we substitute it for Queso Fresco.
Steak Tostadas
Ingredients
- 1 lb sirloin steak cut into 3/4 inch cubes
- 8 corn tortillas
- 1 bell pepper diced
- 1 garlic clove
- 1 onion diced
- 1 lime
- 1/2 cup water
- 2 oz Monterey jack cheese grated
- 2 tbsp cotija cheese grated
Spice Blend
- 1 tbsp red chili powder
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 450. Prepare your tortillas by drizzling olive oil on them, coating both sides. Place in oven to toast for 5-10 minutes, checking frequently. They will go from perfectly done to burned rapidly.
- While your tortillas toast, dice the steak into 3/4 cubes and season with the spice blend, reserving a pinch to season the vegetables.
- Then prep your pepper, onion, and garlic.
- In a large skillet heat 2 tablespoons of olive oil and sear the sirloin on medium-high, for 5-6 minutes until golden brown. Remove the steak and leave the brown bits in the pan.
- Add the diced pepper, onion and garlic with the remaining spice blend. Cook on medium-high, string occasionally, 2-3 minutes, or until slightly softened.
- Add 1/2 cup of water and cook stirring occasionally, 2 to 3 minutes or until thick and saucy. Once you have a thick sauce and soften veggies, add your steak back into your skillet and a squeeze of one lime wedge.
- Use the rest of the lime in your Mexican Beer!While the sauce cooks, top your toasted tortillas with the Monterey Jack cheese and pop them back in the oven for 2 to 3 minutes to melt the cheese
- Assemble the tostada by adding the finished steak and veggies to the tortilla top with the Cotija cheese and sour cream. Garnish with a lime wedge and enjoy!
Leave a Reply