Grilled pepper steak toast

Ingredients

• 340 g (12 oz)lean steak, such as top sirloin, top round or bottom round
• 1.5 g (¼ tsp)kosher salt
• 1 g (½ tsp)black pepper
• 0.5 g (2 sprays)non-stick cooking spray
• 8 small (about 15 cm / 6 inches each)corn tortillas
• 120 ml (½ cup)salsa verde (tomatillo salsa)
• 1 largeavocado, sliced
• 150 g (1 cup)cherry tomatoes, quartered
• 15 g (¼ cup)fresh coriander, chopped

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 griddle

   Preheat an indoor griddle pan, a regular frying pan or an outdoor barbecue to medium-high heat.

3. 3

   Grill the steak

   When the pan or griddle is hot, coat it with oil or cooking spray. Add the steak and cook for 6–8 minutes on each side, until it reaches your preferred doneness.

4. 4

   Rest and slice

   Take the steak off the heat and place it on a plate. Leave it to rest for 5 minutes, then cut it into thin strips.

5. 5

   Toast the tortillas

   Wipe the pan with a paper towel and lightly coat it with cooking spray. Heat it over medium heat. Toast two tortillas for 2–3 minutes, turn them over and cook for another 2–3 minutes, until toasted. Remove them and repeat with the remaining tortillas.

6. 6

   Add the toppings

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

What is grilled steak toast?

This dish layers grilled steak and fresh toppings on toasted corn tortillas, giving each serving the feel of an open-faced taco. Its ingredients draw on the flavours of Mexican cooking, particularly the corn tortillas and tangy tomatillo salsa verde.

The version here balances savoury steak with creamy avocado, juicy tomatoes and fresh coriander. Briefly grilling the tortillas gives them a warm, lightly crisp base for the toppings.

Nutrition and macros by portion

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

The corn tortillas provide most of the carbohydrates, while the steak contributes much of the protein. The avocado and cooking spray supply most of the fat; serve with extra salad or vegetables if you want more volume alongside the toasts.

Choosing the steak

Cut: The recipe allows lean steak such as top sirloin, top round or bottom round. Whichever cut you use, slice it thinly across the grain after resting to make the pieces easier to bite.

Getting the steak right

Before grilling: Let the steak sit out for 30 minutes, then season it with salt and pepper. This gives the seasoning time to coat the surface while you prepare the cooking area.

On the heat: Cook for 6–8 minutes per side, checking for the doneness you prefer. Resting it for 5 minutes before slicing helps keep the meat juicy.

Toasting the tortillas

In batches: Cook two tortillas at a time over medium heat for 2–3 minutes per side. They are ready when warmed through and toasted; keep an eye on them so they do not scorch.

Between batches: Wipe away residue and lightly spray the pan again. This helps the remaining tortillas toast without sticking.

Balancing the toppings

Salsa verde: Spread it over the tortillas before adding the steak so its tangy flavour reaches the base of each toast.

Fresh toppings: Add the avocado, quartered cherry tomatoes and chopped coriander after the steak. Their soft, juicy and fresh textures contrast with the toasted tortillas.

Serving the toasts

Serve the toasts soon after assembling, while the tortillas are still warm and the toppings are fresh. A simple side salad or extra vegetables can round out the meal without competing with the salsa verde.

Recipe notes & tips

• Bring the steak out of the fridge 30 minutes before grilling, as directed.
• Use a hot griddle so the steak cooks efficiently and develops a grilled surface.
• Slice the steak thinly across the grain for more tender bites.
• Toast the tortillas in batches of two to keep them easy to turn.
• Quarter the cherry tomatoes before assembling so they sit more neatly on the tortillas.

Variations

• Add jalapeño: Top with a few slices for extra heat.
• Use another salsa: Swap in a favourite salsa verde if you have one.
• Add lime: Finish the assembled toasts with a squeeze of lime for a bright note.
• Make it smoky: Grill the steak on an outdoor barbecue instead of in a pan.
• Add crisp leaves: Scatter shredded lettuce over the toppings just before serving.

Common mistakes to avoid

• Slicing straight away: Rest the steak for 5 minutes first so the juices have time to settle.
• Cutting with the grain: Slice across the fibres for easier-to-chew strips.
• Overcooking the tortillas: Watch them closely and turn after 2–3 minutes.
• Crowding the pan: Toast only two tortillas at a time so they can make contact with the hot surface.
• Assembling too early: Add the toppings close to serving time to keep the tortillas from becoming soggy.

How to store

Store leftover steak and toppings separately in covered containers in the fridge and use within 3 days. Reheat the steak gently and toast fresh tortillas before assembling; avocado is best sliced just before serving.

Frequently asked questions