Steak Tostadas

284600_637185248938_1172837169_nSometimes you just really want Mexican flavors. It could be breakfast time, it could be dinner time; you want Mexican (or at least Tex Mex). Something crunchy, possibly?

Absolutely.

Steak with Mexican flavors is always fantastic. But building tacos is annoying – better something where everything is piled on in advance, and you can just dig in. Steak Tostadas it is! And – especially if it’s breakfast time – why not throw on an egg for good measure? Let’s do this thing.

*If you really want to go the distance, you can make your own salsa. Otherwise, just use your favorite jarred salsa.*

Steak Tostadas
Serves 4

Marinade:
1oz adobo jalapeno, seeded and chopped
3 cloves garlic, chopped
1/4 md. red or yellow onion, chopped
1/2 tsp ground black pepper
1 tsp ground cumin
1 tbsp fresh oregano (or 1 tsp dry oregano)
2 tbsp olive or sesame oil
2 tsp salt.

1 lb grass fed steak (I used ribeye), cut in 1 in cubes.

4 Sprouted corn tortillas
sesame oil for frying

Toppings

Salsa:
2-3 md. tomatoes, seeded and chopped
1/2 md. yellow onion, chopped
1/4 cup cilantro, chopped
Salt and Pepper to taste
Spoonful of marinade

1/2 cup Sour cream
1 cup Shredded cheddar or jack cheese
2 Avocados, sliced in chunks and tossed with lime juice.
Shredded greens (I like arugula and frisee)

4 eggs

Combine all marinade ingredients in a food processor or blender and puree. Toss with cubed steak and set aside (reserving 1 spoonful if making salsa).

In a bowl, toss all salsa ingredients and set aside to mellow (if you can make this a few hours/the day before, the flavors will come together even better).

In a heavy skillet, heat about 1/2 in of oil and fry the tortillas one at a time until crisp, turning halfway through. Drain on a paper towel and keep on plates in a warm oven.

Pour off the oil until about a tablespoon remains. Reheat on med-high. Pour in the marinated steak and sear for a few minutes, tossing periodically with a spatula. Once the steak is cooked through and tender, portion it between the tortillas in the oven. Sprinkle cheese over each one, retaining half the cheese.

Meanwhile, fry the eggs. (If you have your egg pan heating while the steak is cooking, it will save some time). Just before the eggs are done, remove the plates from the oven and portion the greens over each tortilla.

Top each with an egg, the rest of the cheese, salsa, avocado and sour cream. Serve immediately with hot sauce and lime wedges.

This is worth every effort, I promise, just don’t forget a sharp knife and napkins! And, if you’re feeling like it’s one of those days, enjoy with a Margarita. Rocks and salt, please.

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