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Recipe

Flat-Iron Steak Tostadas

Flat-Iron Steak Tostadas

by Dale Gray   @thedaleyplate

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.

Ingredients

  • 1 lb flat-iron steak
  • 1 tsp salt
  • 1 1/2 tsp #spicetribe California Love
  • 1 tbsp neutral oil
  • CREMA
  • 1 medium poblano pepper
  • 2 cloves garlic
  • 1 medium avocado
  • 2 tbsp sour cream
  • 1 serrano pepper, chopped
  • Zest and juice of 2 limes
  • 1/2 tsp cumin powder
  • 1/4 cup chopped cilantro
  • Salt to taste
  • TOSTADA SHELLS
  • 8 corn tortillas
  • Neutral oil for frying
  • TOPPINGS
  • 1/2 cup sliced cherry tomatoes seasoned with salt, California Love & pepper to taste
  • 1/4 cup finely sliced white onion
  • 1/2 cup crumbled queso fresco
  • Optional to serve: fresh cilantro, sliced serrano pepper, lime wedges, cold beer

Steps:

  • 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
  • Peel skin & remove seeds. Combine with other ingredients in a food processor & pulse until smooth.
  • STEAK
  • Rub flat-iron steak with oil, salt + California Love chile blend.
  • Cover and set aside for minimum 30 minutes at room temperature.
  • 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.
  • Fry corn tortillas in oil over medium heat until golden right before serving. Drain on a paper towel
  • Top with crema, sliced steak and other toppings. Serve!
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