Grilled Skirt Steak Tostadas
Tostadas are a great way to feed a party crowd. Substitute the skirt steak for chicken or shrimp, if desired. The fresh flavors of lime juice and cilantro complement any kind of protein.
Prep Time:
20 mins.
Cook Time:
10 mins.
Yield:
6 tostadas
Ingredients
- Tostadas
- 1 teaspoon chipotle pepper paste
- 1 teaspoon Mexican chili powder, divided
- 1/2 teaspoon Mexican oregano
- 1 1/2 teaspoons fine salt, divided
- 1/4 teaspoon cayenne pepper
- 3 tablespoons Blue Plate®️ Mayonnaise
- 1 1/2 pounds skirt steak
- 6 corn tostada shells
- 1 cup refried beans
- 2 cups romaine lettuce, shredded
- 1 cup Monterey Jack cheese, shredded
- Avocado Salsa
- 1 medium tomato, seeded and diced
- 1/2 ripe avocado, diced
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- Tequila Cilantro Sauce
- 3 tablespoons Blue Plate®️ Mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons finely chopped cilantro
- 2 tablespoons tequila
- 1 to 2 teaspoons fresh lime juice
- Salt, to taste
- Cayenne pepper, to taste
Directions
- Cook Skirt Steak: Combine chipotle paste, 1/2 teaspoon Mexican chili powder, oregano, 1 teaspoon salt, cayenne pepper and mayonnaise and mix well. Rub the steak with the mixture; let stand at room temperature for 30 minutes and up to overnight covered in the refrigerator.
- Preheat a grill or grill pan over medium-high heat and rub grill or pan with olive oil. When hot, add the skirt steak and cook for 2 to 3 minutes per side or until caramelized and barely pink in the middle. Transfer to a platter to keep warm.
- Make Salsa: Combine the tomato, avocado, lime juice, cilantro, the remaining 1/2 teaspoon of Mexican chili powder and the remaining 1/2 teaspoon of salt and mix well; set aside.
- Make Tequila Cilantro Sauce: Combine mayonnaise, sour cream, cilantro, tequila, lime juice, salt and cayenne pepper in a small bowl and whisk until smooth.
- Heat the refried beans in a small saucepan over medium-low heat.
- Assemble Tostadas: Layer each tostada shell with refried beans, skirt steak, shredded lettuce, Avocado Salsa and cheese. Drizzle Tequila Cilantro Sauce on top and serve.
