Tostadas with grilled steak

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 866, total fat 49 G., saturated fats 20 G., proteins 54 G., carbohydrates 59 G., fiber 2 G., cholesterol 171 mg, sodium 1314 mg, sugar 2 G.

Unlike tacos, tostadas are made on crispy corn tortillas and served unwrapped as an appetizer or main course. This recipe features grilled chuck steak and red onion as the filling. The steak is marinated in a coffee and chili pepper mixture for a rich, vibrant flavor. Top the meat with fresh cilantro, Mexican cotija cheese, and pickled jalapeños for a whole host of flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup brewed coffee at room temperature
2 tbsp. chili powder
2 tbsp olive oil + extra for greasing
700 g skirt steak, cut into 4 equal parts
1 red onion, cut into 1 cm thick circles.
8 store-bought corn tostadas
0.5 cup fresh cilantro leaves
Thinly sliced avocado, Mexican sour cream, crumbled cotija cheese, pickled jalapeños, shredded lettuce and/or lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, red onion, tostados, Cotija cheese, sour cream, Avocado, cilantro, coffee, chili seasoning

Cooking the dish according to the recipe:

Preheat an outdoor grill to high heat.
In a shallow baking dish, combine coffee, chili powder, olive oil, 1 teaspoon salt, and a pinch of freshly ground black pepper. Add the skirt steak, turn to coat with the marinade, and let marinate at room temperature for about 20 minutes.

While the steak marinates, brush the onion slices lightly with olive oil and grill, turning occasionally, until tender and lightly charred, about 15 minutes; set aside. Pat the steaks dry and grill, turning once, until medium-rare inside with deep grill marks, 3-4 minutes per side. Transfer the steaks to a cutting board and let them rest for 5 minutes, then slice thinly across the grain.
Top each tostada with a mound of meat, some fried onions, and cilantro leaves. Serve with sliced avocado, sour cream, crumbled cotija cheese, pickled jalapeños, lettuce, and/or lime wedges.

Categories: