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.
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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