Steak tostadas made with seasoned steak, fresh veggies, and a delicious avocado dressing are the perfect taco Tuesday alternative!
Steak Tostadas Ingredients
- Steak – Whatever kind you prefer. We used mock tender steaks in the pictured but grilled flank steak is also a great option.
- Spices – Garlic salt, cumin, paprika, pepper
- Lettuce – We used iceberg lettuce, but any kind will work. My husband loves spinach.
- Hot peppers – Poblano or jalapeno.
- Corn – Canned or frozen works fine.
- Cheese – Shredded. I like a Mexican (sometimes called Fiesta) cheese blend.
- Beans – Black beans, rinsed and drained. (Refried beans are also a delicious option).
- Onion – I’m partial to red onion (pickled red onion is delicious) but sweet white or yellow also works.
- Tomato – Cherry tomatoes are pictured, but any kind of tomato if diced. Alternatively you can use fresh pico de gallo.
- Tostada shells – Corn tostadas are typically found in the same aisle as tortillas and will look like corn tortillas, except they’re crunchy instead of soft.
- Dressing – Avocado, garlic, salt, pepper, oil, lime juice, cilantro, and sour cream.
- Garnish – Avocado, cilantro, queso fresco.
How do you make steak tostadas
⭐ First, season the steak with cumin, paprika and pepper. Cook the steak on the grill or in a skillet until done to your likeness.
⭐ Then, while the steak is resting, place one tostada on each plate. Top each evenly with lettuce, pepper, corn, black beans, cheese, red onion and tomatoes.
⭐ Next, blend together avocado, garlic, salt, pepper, oil, lime juice, cilantro, and sour cream for dressing.
⭐ Finally, thinly slice each steak and place on top of each tostadas. Drizzle with dressing and garnish.
Can I prepare tostadas ahead of time?
While the components can be made up ahead of time (cooking the meat, shredding the cheese, and so forth) the actual tostadas recipe should be put together and cooked immediately before serving for best results.
Corn or flour tostadas for steak tostadas?
This recipe typically uses corn, but it can also be made with flour if you wish. If you are unable to find crunchy flour tostadas at your grocery store, soft flour tortillas can be baked or fried to crispy and then used.
Should you heat up steak tostadas?
This recipe doesn’t call for cooking the tostadas (except for the steak), but you can absolutely place them on a baking sheet and cook or broil for a bit if you’d like to melt the cheese and make them a bit crispier (like our chicken tostadas!).
Leftovers and storage
How to store leftover steak tostadas?
Leftovers can be stored in the refrigerator for one to two days in a sealed, airtight container. If you have several to store, use parchment paper between layers.
How do you reheat leftover tostadas?
This recipe isn’t heated initially (except for the warm steak), so you can eat the leftovers cold. But if you’d prefer them warm leftovers can reheated in a toaster oven, air fryer, or traditional oven.
Bake at 350 degrees Fahrenheit for 7 – 10 minutes until warmed and crispy. We do not recommend using a microwave to reheat these leftovers.
In addition to the awesome toppings already in our recipe, maybe try some homemade enchilada sauce, pickled onions, pickled jalapenos, black olives, guacamole, red cabbage, and any other veggies you love!
Tips, tricks, and frequently asked questions
Are tostadas gluten free?
Yes, keeping in mind to check the labels on all your ingredients. This recipe as written is gluten free.
Are tostadas healthy?
Tostadas can be healthy, but this will depend on two factors – first, what diet you are following and second what toppings you choose.
What to eat with steak tostadas (serving suggestions)
More delicious steak recipes
- Cilantro lime steak
- Chimichurri steak
- Grilled rib eye steak
- Broiled flank steak
- How to pan sear steak
- See all our steak recipes!
Other awesome Mexican inspired recipes
- Mexican stuffed peppers
- Chicken salsa soup
- Loaded chicken nachos
- Enchilada casserole
- See all our Mexican inspired recipes
Tools we love
- Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
- Meat thermometer – This one can stay in the meat while it cooks, never have over done or under done dinner again!
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How to Make Steak Tostadas
Steak Tostada Salad
- 4 small steaks (or 4 servings worth of steak)
- 1 teaspoon garlic salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon pepper
- 2 cups chopped lettuce
- 1 poblano pepper washed, deseeded and sliced
- ½ cup corn kernels
- 1 cup shredded cheese Mexican blend
- ½ cup canned black beans rinsed drained
- ½ red onion thinly sliced
- 1 cup cherry tomatoes sliced in half or quarters
- 4 tostada shells corn
- ½ avocado
- 1 clove of garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup olive oil
- juice of one lime
- 1 tablespoon cilantro
- ¼ cup sour cream
- queso fresco
- fresh cilantro
- diced or sliced avocado
- Whisk together the garlic salt, cumin, paprika and pepper. Season steaks and cook on the grill or in a skillet over medium-high heat until done to your likeness. Set aside to rest.
- While the steaks are resting, place one tostada on each plate.
- Top each tostado evenly with the lettuce, poblano pepper, corn, black beans, shredded cheese, red onion and tomatoes among the 4 salads.
- Combine dressing ingredients together in a food processor or blender and blend until smooth.
- Thinly slice each steak and place on top of each tostada. Top with dressing and desired garnishes.
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