Grilled Beef Tostadas
Delicious grilled beef tostadas topped with guacamole and pico de gallo, perfect for a fun family dinner.
Servings: 4 servings
Equipment
- Mixing Bowl
- Grill
- Cutting Board
Ingredients
Beef Marinade
- 1 pound flank or skirt steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Tostada Assembly
- 6 pieces tostada shells
- 1 cup guacamole
- 1 cup pico de gallo
Optional Toppings
- shredded lettuce optional
- sour cream optional
- cheese optional
Instructions
- In a medium bowl, whisk together olive oil, minced garlic, lime juice, cumin, chili powder, paprika, salt, and black pepper to make the marinade.
- Place the flank or skirt steak in a sealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s fully coated. Marinate in the refrigerator for at least 20 minutes (or up to 2 hours for deeper flavor).
- Preheat your grill or grill pan to medium-high heat. Remove steak from the marinade and grill for 4-5 minutes per side for medium-rare, or adjust the timing for your preferred doneness.
- Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain for tenderness.
- While the steak rests, arrange tostada shells on plates. Top each shell with a layer of guacamole.
- Add sliced grilled steak to each tostada, then spoon over fresh pico de gallo. Finish with optional toppings such as shredded lettuce, sour cream, or cheese to suit your taste.
- Serve immediately and enjoy the irresistible crunch and flavor with every bite!
Notes
For best results, marinate the beef for the full 2 hours. You can also warm the tostada shells briefly in a hot oven for extra crunch.