Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Steak Tostadas
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 866
- Total Fat
- 49 g
- Saturated Fat
- 20 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 54 g
- Cholesterol
- 171 mg
- Sodium
- 1314 mg
Layer crunchy tostadas with slices of coffee-chili marinated grilled steak, and top with popular Mexican toppings like avocado, jalapeno, cotija cheese, crema and cilantro.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 866
- Total Fat
- 49 g
- Saturated Fat
- 20 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 54 g
- Cholesterol
- 171 mg
- Sodium
- 1314 mg
Ingredients
Directions
- Prepare an outdoor grill for high heat.
- Whisk the coffee, chili powder, oil, 1 teaspoon salt and a few grinds of pepper in a shallow baking dish. Add the skirt steak, turn to coat, set aside at room temperature to marinate for about 20 minutes.
- While the steak marinates, brush the onion slices lightly with oil and grill, flipping occasionally, until soft and lightly charred, about 15 minutes; set aside. Drain the steak and grill, flipping once until medium-rare on the inside with deep grill marks, 3 to 4 minutes per side. Transfer the steaks to a cutting board to rest for 5 minutes and then thinly slice against the grain.
- Top each tostada with a mound of steak, some grilled onions and cilantro leaves. Serve with sliced avocado, Mexican crema, crumbled Cotija cheese, pickled jalapeno, shredded lettuce and/or lime wedges.
