Best 3 Grilled Steak Tostadas Recipes

**Grilled Steak Tostadas: A Culinary Symphony of Mexican Flavors**

Embark on a culinary journey to savor the delightful Grilled Steak Tostadas, a vibrant fusion of Mexican flavors that dance on your palate. This delectable dish tantalizes your taste buds with tender, juicy grilled steak nestled atop crispy tostada shells. The symphony of flavors continues with a medley of fresh toppings, including a zesty pico de gallo, creamy avocado slices, and tangy pickled onions that add a burst of brightness. Drizzle the tostadas with a savory crema sauce for an extra layer of richness, and sprinkle with crumbled Cotija cheese for a salty, nutty finish. Dive into the vibrant world of Mexican cuisine with this symphony of flavors that will leave you craving more.

**Recipes Included:**

1. **Grilled Steak Tostadas:** The star of the show, this recipe guides you through the process of grilling the steak to perfection, assembling the tostadas, and creating a harmonious balance of flavors.

2. **Pico de Gallo:** Learn how to make this refreshing and flavorful salsa using fresh tomatoes, onions, cilantro, and jalapenos.

3. **Crema Sauce:** Discover the art of crafting a smooth and creamy sauce, perfect for drizzling over the tostadas and adding a touch of richness.

4. **Pickled Onions:** Elevate your tostada experience with tangy, pickled onions that add a pop of acidity and color.

5. **Guacamole:** Indulge in the classic avocado-based dip, made with fresh avocados, lime juice, cilantro, and a touch of spice.

Check out the recipes below so you can choose the best recipe for yourself!

ESPRESSO CHILI MARINATED STEAK TOSTADAS

Espresso Chili Marinated Steak Tostadas image

Steak is marinated in coffee and chili and then grilled to top these crunchy tostadas.

Provided by Food Network Kitchen

Time 1h20m

Yield 4

Number Of Ingredients 16

Ingredients

2 cloves garlic
Kosher salt and freshly ground black pepper
1/4 cup double shot brewed espresso, at room temperature
2 tablespoons Mexican chili powder blend
2 tablespoons vegetable oil, plus more for brushing
1 1/2 pounds skirt steak
1 medium red onion, cut into 1/2-inch thick rings kept intact
Vegetable oil, for frying
8 white corn tortillas
Kosher salt
1 avocado, thinly sliced
1 jalapeno, sliced (seeds removed for less heat)
5 ounces Cotija cheese (about 1 cup)
1/2 cup Mexican crema or sour cream
1 cup fresh cilantro leaves
2 limes, cut into wedges

Steps:

Smash the garlic cloves on a cutting board, sprinkle with the salt and with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape into an 8-by-8-inch baking dish. Stir in the espresso, chili powder, oil, 1 1/2 teaspoons salt and 1 teaspoon pepper. Add the steak and coat evenly in the mixture. Cover and let marinate at room temperature for 30 minutes.
For the tortillas: Fill a large heavy-bottomed pot with about 2-inches of oil. Heat over medium to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, 30 to 45 seconds per side. Use tongs to transfer to a paper-towel-lined plate and sprinkle with salt.
Preheat an outdoor grill to high.
Push a skewer through one side and out the other of the intact onion rings (they onions should lay flat on the grill). Brush lightly with oil and grill, flipping occasionally, until soft and lightly charred, about 15 minutes. Set aside. Grill the steak, flipping once, about 5 minutes on the first side and 2 minutes on the second side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 3-inch sections, and then thinly slice each piece against the grain into strips.
Mound some steak onto each crisp tortilla and then top with avocado, jalapeno and grilled onions. Drizzle with some of the crema and sprinkle with cilantro leaves if using. Serve with lime wedges.

GRILLED FLANK STEAK TOSTADA

Grilled Flank Steak Tostada image

For this tostada, flank steak, zucchini, and onions are marinated in a cilantro, garlic, and jalapeno puree, then grilled.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 14

Ingredients

3 Vidalia or other sweet onions, peeled
1 jalapeno pepper, seeded and diced
1 large clove garlic
2 cups fresh cilantro leaves
1 tablespoon olive oil
3/4 tablespoon salt
1 1/4 pounds flank steak, trimmed of excess fat
4 small zucchini, cut lengthwise into 1/2-inch wedges
8 eight-inch flour tortillas
2 heads romaine lettuce, washed and cut into 1/8-inch-wide slices
6 tomatoes, cut into 1/4-inch-thick rounds
4 radishes, sliced into paper-thin rounds
4 limes, halved
Olive-oil cooking spray

Steps:

Halve an onion crosswise, and place one half in the bowl of a food processor. Add jalapeno 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.
Preheat oven to 400 degrees. In a bowl, coat flank steak, onions, and zucchini with cilantro puree. Cover; marinate at least 30 minutes.
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.
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.
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.

Nutrition Facts : Calories 329 g, Cholesterol 36 g, Fat 11 g, Fiber 6 g, Protein 22 g, Sodium 425 g

PERFECTLY GRILLED STEAK

Perfectly Grilled Steak image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Tips:

For the best flavor, use high-quality flank steak. Look for a steak that is well-marbled and has a deep red color.
Make sure to marinate the steak for at least 30 minutes before grilling. This will help to tenderize the steak and infuse it with flavor.
When grilling the steak, cook it over medium-high heat for about 5-7 minutes per side, or until it reaches your desired doneness.
Let the steak rest for 10 minutes before slicing it. This will help to keep the juices in the steak.
Use fresh, ripe produce for the tostadas. This will give them the best flavor.
Top the tostadas with your favorite toppings. Some popular options include guacamole, sour cream, salsa, and cheese.
Serve the tostadas immediately.

Conclusion:

Grilled steak tostadas are a delicious and easy-to-make meal that is perfect for a summer cookout. They are also a great way to use up leftover steak. With a few simple ingredients, you can create a flavorful and satisfying meal that everyone will enjoy.