Description
This vibrant Mexican Tostadas de Carne Asada recipe features tender, marinated flank steak grilled to perfection and served on crispy corn tostada shells topped with fresh guacamole, sour cream, diced tomatoes, and cilantro. Ideal for a flavorful and festive meal, these tostadas bring together smoky, tangy, and fresh flavors for a deliciously satisfying dish perfect for gatherings or casual dinners.
Ingredients
Scale
Marinade and Steak
- 2 lbs flank steak or skirt steak
- 1/4 cup olive oil
- 1/4 cup lime juice (about 2-3 limes)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Toppings and Garnishes
- 8-10 corn tostada shells
- 2 cups guacamole (store-bought or homemade)
- 1 cup sour cream or Mexican crema
- 1 cup diced tomatoes
- 1/2 cup chopped fresh cilantro
- Sliced jalapeños (optional for spice)
- Lime wedges (for serving)
- Fresh cilantro (for garnish)
Instructions
- Prepare the Marinade: In a bowl, combine the olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper. Whisk together until well blended to create a flavorful marinade for the steak.
- Marinate the Steak: Place the flank or skirt steak in a shallow dish or a resealable plastic bag and pour the marinade over it. Ensure the steak is well coated. Cover and refrigerate for at least 1 hour, preferably up to 4 hours, to let the flavors fully infuse.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, allowing excess marinade to drip off. Grill the steak for about 4-6 minutes per side, depending on thickness, until it reaches your desired level of doneness (medium-rare to medium is recommended). Remove from the grill and let it rest for 5-10 minutes to retain its juices.
- Slice the Steak: Thinly slice the rested steak against the grain to ensure tenderness for the tostadas.
- Assemble the Tostadas: Arrange the corn tostada shells on a serving platter. Spread a layer of guacamole on each tostada, followed by slices of carne asada. Top with a dollop of sour cream or Mexican crema, diced tomatoes, chopped cilantro, and jalapeño slices if desired.
- Garnish and Serve: Garnish the assembled tostadas with fresh cilantro and serve with lime wedges on the side for squeezing over the top, enhancing the bright and fresh flavors.
Notes
- Marinate the steak longer for deeper flavor, up to 4 hours or overnight for best results.
- You can substitute flank or skirt steak with other grilling-friendly cuts like ribeye or sirloin for varying textures and flavors.
- For more heat, add sliced jalapeños or a drizzle of hot sauce when assembling.
- Grill tostada shells for 1-2 minutes if you prefer extra crispiness before topping.
- Store leftover steak separately and assemble tostadas fresh to keep shells crunchy.
