Grilled Pepper Steak Tostada

Ingredients

• 340 g (12 oz)lean steak, such as eye of round roast, sirloin tip, top round steak or bottom round steak
• 1.25 g (¼ tsp)kosher salt
• 2.5 g (½ tsp)black pepper
• 0.5 g (2 sprays)non-stick cooking spray
• 8 small, 15 cm (6-inch) tortillascorn tortillas
• 120 ml (½ cup)salsa verde (tomatillo salsa)
• 1 large, slicedavocado
• 150 g (1 cup), quarteredcherry tomatoes
• 15 g (¼ cup), choppedfresh coriander

Instructions

1. 1

   Season the steak

   Take the steak out of the fridge 30 minutes before grilling. Rub it with the salt and black pepper.

2. 2

   Heat the grill

   Preheat an indoor grill pan, skillet or outdoor grill over medium-high heat.

3. 3

   Grill the steak

   When the grill pan is hot, coat it with oil. Add the steak and cook for 6–8 minutes on each side, until it reaches your preferred doneness. Transfer it to a plate and leave it to rest for 5 minutes, then slice it thinly.

4. 4

   Toast the tortillas

   Wipe the grill pan with a paper towel and lightly coat it with cooking spray. Return it to medium heat. Grill two tortillas for 2–3 minutes, just until toasted, then flip and toast for another 2–3 minutes. Remove them and repeat with the remaining tortillas.

5. 5

   Assemble the tostadas

   Top the tortillas with salsa verde, sliced steak, avocado, quartered tomatoes and chopped coriander.

What are steak tostadas?

Tostadas are crisp tortillas topped with ingredients rather than folded around a filling. They are associated with Mexican cooking, where crisped tortillas provide a base for a range of toppings.

This version combines grilled lean steak with salsa verde, avocado and fresh tomatoes. Toasting the tortillas gives them enough crunch to contrast with the tender steak and creamy avocado.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 23g protein, 30g carbs, 11g fat.

The tortillas provide most of the carbohydrates, while the steak is the main source of protein. Avocado contributes much of the fat, with a smaller amount coming from the cooking fat. For a more balanced plate, serve the tostadas with a generous side salad or extra vegetables.

Choosing the steak

Lean cuts: Eye of round, sirloin tip, top round and bottom round are all listed options. As lean steaks can become tough if overcooked, keep an eye on doneness and slice the rested meat thinly.

Seasoning: Salt and black pepper give the steak a simple savoury coating that lets the salsa and fresh toppings stand out.

Grilling and resting

Hot surface: Preheat the grill pan or outdoor grill over medium-high heat before adding the steak. The method calls for oiling the hot pan, although oil is not included in the ingredient list.

Resting: Leave the cooked steak on a plate for 5 minutes before slicing. This gives you time to toast the tortillas while the meat rests.

Getting crisp tortillas

Light coating: Wipe the grill pan clean after cooking the steak, then lightly spray it before returning it to medium heat. This helps the tortillas toast without sticking.

Watch the timing: Grill each side for 2–3 minutes, stopping once the tortilla is toasted. Work in batches of two so each one has room on the pan.

Balancing the toppings

Salsa verde: Its tangy tomatillo flavour brings moisture and sharpness to the grilled steak. Spoon it onto the tortillas before adding the other toppings.

Fresh finish: Avocado adds a creamy texture, while quartered cherry tomatoes and chopped coriander bring freshness. Slice the rested steak thinly so it is easy to portion across the tortillas.

Serving the tostadas

Serve the tostadas as soon as they are assembled, while the tortillas are still crisp. A simple green salad or extra tomatoes on the side makes a fresh accompaniment.

For a little more heat, the description suggests adding a few slices of jalapeño. Keep them separate at the table if people prefer different spice levels.

Recipe notes & tips

• Bring the steak out of the fridge 30 minutes before grilling, as directed, so it is ready to cook.
• Use a properly preheated grill pan or outdoor grill for the steak.
• Slice the steak thinly after its 5-minute rest for easier topping and serving.
• Toast tortillas in batches of two and remove them as soon as they are crisp.
• Quarter the cherry tomatoes and slice the avocado just before assembling.
• Add jalapeño slices at the table if you want extra heat.

Variations

• Add jalapeño: Top with a few slices for a hotter tostada.
• Use another listed cut: Choose sirloin tip, top round or bottom round in place of eye of round.
• Change the salsa: Use another tomatillo-based salsa verde to adjust the flavour or heat.
• Add extra tomatoes: Increase the fresh topping for a juicier, brighter finish.
• Make a salad plate: Serve the steak and toppings over salad greens instead of toasted tortillas.

Common mistakes to avoid

• Skipping the rest: Slicing immediately can make the steak harder to handle; wait 5 minutes before cutting.
• Cutting thick strips: Thick pieces are less easy to distribute; slice the steak thinly across the tostadas.
• Over-toasting the tortillas: They can become too hard to bite; remove them once toasted, after 2–3 minutes per side.
• Crowding the grill pan: Tortillas need room to toast evenly; cook two at a time as directed.
• Forgetting the cooking oil: The steak method calls for oiling the hot pan, but oil is absent from the ingredient list; have a little suitable cooking oil ready if needed.

How to store

For the best texture, assemble and eat the tostadas straight away. Store leftover steak, tortillas and toppings separately in airtight containers in the fridge for up to 3 days; reheat the steak and toast the tortillas before assembling, and add the avocado and tomatoes fresh.

Frequently asked questions