Flat-Iron Steak Tostadas | SpiceTribe
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Flat-Iron Steak Tostadas

Dale Gray

Dale Gray

Chef Notes



Flat-Iron Steak Tostadas

Chef notes

Flavorful flat-iron steak tostadas with roasted poblano, avocado & serrano crema topped with spicy tomatoes, queso fresco, thinly sliced onion & cilantro. Used @spicetribe California Love all-purpose Chile blend – so fresh, so perfect for #tacotuesday.

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  • 1 lb flat-iron steak
  • 1 tsp salt
  • 1.5 tsp #spicetribe California Love
  • 1 tbsp neutral oil

  • 1 medium poblano pepper
  • 2 cloves garlic
  • 1 medium avocado
  • 2 tbsp sour cream
  • 1 serrano pepper, chopped
  • Zest and juice of 2 limes
  • .5 tsp cumin powder
  • .25 cup chopped cilantro
  • Salt to taste

  • 8 corn tortillas
  • Neutral oil for frying

  • .5 cup sliced cherry tomatoes seasoned with salt, California Love & pepper to taste
  • .25 cup finely sliced white onion
  • .5 cup crumbled queso fresco
  • Optional to serve: fresh cilantro, sliced serrano pepper, lime wedges, cold beer
California Love All Purpose Chile Blend

California Love All Purpose Chile Blend

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Step 1 - CREMA (can be made up to one day ahead)

Preheat oven to 400F. Drizzle poblano + garlic with a little oil and roast for 15-20 minutes

Step 2 -

Peel skin & remove seeds. Combine with other ingredients in a food processor & pulse until smooth.

Step 3 - STEAK

Rub flat-iron steak with oil, salt + California Love chile blend.

Step 4 -

Cover and set aside for minimum 30 minutes at room temperature.

Step 5 -

Preheat a griddle pan to high (400F), sear steak on both sides for 5-7 minutes per side until the internal temp is 130F (medium rare). Remove from heat to rest.

Step 6 -

Fry corn tortillas in oil over medium heat until golden right before serving. Drain on a paper towel

Step 7 -

Top with crema, sliced steak and other toppings. Serve!

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