Steak Tostadas with Mexican Coleslaw Salsa
If you’re looking for a dish that combines bold flavors with a satisfying crunch, these Steak-Style Tostadas with Mexican Coleslaw Salsa are a must-try. Crispy tostadas topped with tender, seasoned steak and a refreshing, tangy slaw make for the perfect weeknight dinner or weekend lunch. Ready in just 35 minutes, this recipe is a flavorful twist on traditional tostadas, offering a delicious balance of textures and zesty flavors.
Ingredients
For the Steak: 1 lb flank steak or skirt steak
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tbsp olive oil
Salt and pepper, to taste
For the Tostadas: 8 corn tortillas
Vegetable oil (for frying)
1 cup refried beans (optional, for spreading on the tostadas)
For the Mexican Coleslaw Salsa: 2 cups shredded cabbage
2 medium tomatoes, diced
1/2 cup shredded carrots
1/2 red onion, finely diced
1/4 cup fresh cilantro, chopped
1 jalapeño, finely chopped (seeds removed for less heat)
1/4 cup lime juice (about 2 limes)
1 tbsp apple cider vinegar
1 tsp honey or agave syrup
1/4 tsp cumin
Salt and pepper, to taste
Instructions
1
Season the steak: Mix cumin, chili powder, smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub the seasoning mix evenly over both sides of the steak.
2
Cook the steak: Heat olive oil in a large skillet (or use your favorite grill) over medium-high heat. Add the seasoned steak and cook for 4-5 minutes on each side for medium-rare or adjust the time to your preferred doneness. Remove from heat and let the steak rest for 5 minutes before slicing it thinly against the grain.
3
Fry the tostadas: In a skillet, heat vegetable oil over medium heat. Fry the corn tortillas one at a time until golden and crispy, about 1 minute per side. Drain on paper towels. Alternatively, bake the tortillas at 400°F for 5-7 minutes per side until crispy.
4
Prepare the Mexican coleslaw salsa: In a large bowl, combine the shredded cabbage, diced tomatoes, carrots, red onion, cilantro, and jalapeño. In a small bowl, whisk together lime juice, apple cider vinegar, honey, cumin, salt, and pepper. Pour the dressing over the vegetables and toss until fully coated. Set aside.
5
Assemble the tostadas: If using refried beans, spread a thin layer on each tostada. Add a few slices of the steak on top, followed by a generous serving of the Mexican coleslaw salsa.
6
Serve: Enjoy immediately while the tostadas are crisp and the flavors are fresh.
Tags:
#CrispyTostadas#DinnerInspiration#EasyMexicanFood#MexicanColeslawSalsa#SteakRecipe#SteakTostadas#TostadasRecipeChefBryanCookingwithchefbryanKUTV
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