Steak Tostada Bites Recipes

STEAK TOSTADA BITES

Steps:

• 1) Combine marinade ingredients in a small bowl and mix well. Add the flank steak to a zip lock bag and pour in the marinade. Shake the bag until the steak is thoroughly coated and let it marinade for an hour (or more) in the refrigerator.
• 2) To make the chimichurri sauce, combine all ingredients in a food processor (or blender) and puree until smooth. Set aside.
• 3) Cut the small corn tortillas into 2 inch rounds with a cookie cutter. In a medium sauté pan or cast iron skillet, add enough olive oil to cover the bottom of the pan . Heat the pan over medium heat until the olive oil begins to shimmer. Add the tortilla rounds in batches, making sure not to overcrowd the pan. Fry until golden brown. Remove tortillas to a plate lined with paper towels to drain and immediately sprinkle with a pinch of salt on both sides.
• 4) After the steak has been marinating for an hour or more in the refrigerator, remove it from the bag and wipe off as much of the marinade as you can. Season the steak with salt and pepper and add to a hot grill pan or cast iron skillet over over medium-high heat. Cook steak for about 2-3 minutes per side until medium-rare. If you're using flank steak, which is a bit thicker, you'll want to cook for 5-6 minutes per side for medium rare. Remove from pan and allow to rest for at least 5 minutes before slicing.
• 5) Assemble bites with a small spoonful of cooked black beans as a base layer on the tostada. Then add a couple thinly sliced pieces of steak, drizzle on some chimichurri sauce, and then top with a sprinkle of crumbled queso fresco. Serve immediately and enjoy!

GRILLED STEAK TOSTADAS

Steps:

• 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.

TOSTADAS

Steps:

• Cook ground beef, onions, crushed red pepper, cumin and chili powder in a skillet until no longer pink, stirring to break into crumbles.
• Stir in refried beans.
• Place equal amounts of the beef and bean mixture on each tostada shell.
• Top with cheese, lettuce and tomato; dress tostada with the optional toppings of your choice.

MINI TOSTADA BITES

Steps:

• Place tortilla chips on serving platter. Top each chip with 1 1/2 teaspoons guacamole, 1 1/2 teaspoons beans and 1 tablespoon chicken. Sprinkle with cilantro. Serve with salsa.
• Serve immediately, or cover and refrigerate up to 30 minutes before serving.

RED PEPPER-STEAK TOSTADAS

Steps:

• Heat oven to 375 degrees.
• Mix the ranch dressing and salsa in a small bowl, cover and refrigerate.
• Spray a cookie sheet with nonstick cooking spray.
• Place tostada shells on sprayed cookie sheet and bake for 5 to 6 minutes turning once, or until hot and crisp.
• Meanwhile, heat oil in a skillet over medium heat.
• When oil is hot, saute the steak strips until they are well browned.
• Add bell pepper strips and saute over medium-high heat until peppers are soft and meat starts to char.
• Divide lettuce evenly among prepared tostada shells, and top each with the meat-pepper mixture.
• Drizzle the chilled dressing over tostadas, sprinkle with cheese and serve.

SHREDDED BEEF TOSTADAS

Steps:

• Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
• Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
• Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
• Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
• Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
• Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
• Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
• To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.