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Steak Tostada

Steak Tostada

A couple weeks ago, I tried the Steak Tostada at Rio Grande in Park Meadows. It really hit the spot, so I asked them how they made it and they told me. It’s really very simple. What made theirs so good was the steak itself – it was a very good cut of steak in a flavorful marinade. The marinade is very simple – soy sauce and pineapple juice. Also teriyaki sauce and pineapple juice is particularly good. It’s also important that the steak be grilled right before it’s cut up and put on the tostada so it’s fresh and juicy. I grilled it over charcoal, but you can also broil it.

The rest of the tostada is classic tostada makings (lettuce, green onions, tomatoes, guacamole, avocado) on a tostada shell spread with a layer of green chile refried beans. Note that this can also be a steak salad if you leave out the tostada shell; I’d add black beans to it. This is a classic salad on a tostada and dressing is optional.

I would order this again and again from Rio Grande; plus I’ll make it a lot. There’s nothing like a fresh salad or tostada with succulent steak chunks on it, right? Enjoy!

Steak Tostada
 
Prep time
Cook time
Total time
 
Simple, tasty, nutritious main dish,
Author:
Recipe type: main dish
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • 4 8-10" tostada shells (or fry tortillas in oil till crisp)
  • 16 to 24 oz sirloin steak
  • 1 cup teriyaki sauce
  • 1 cup pineapple juice
  • 2 16 oz cans refried black beans
  • 8 oz diced green chiles,
  • 2 heads lettuce, sliced semi fine
  • 8 green onions, sliced
  • 8 medium tomatoes, diced
  • 2 cups shredded sharp cheddar cheese
  • 2 cups guacamole
  • optional: avocado, salsa, sour cream
Instructions
  1. For the steak marinade, blend the teriyaki sauce and pineapple juice and pour over the steak in a flat glass baking dish. Marinate for 4 to 24 hours, turning to be sure it marinates evenly.
  2. Blend the refried beans and the green chiles.
  3. To assemble, spread each tostada shell with a layer of the green chile refried beans, place each on a plate, then top with lettuce, tomato, green onion, a scoop of guacamole, and any optional toppings.
  4. Right before serving, grill the steak or broil in the oven until medium rare or your preference.
  5. Removed steak, cut into half inch cubes and top each tostada with steak and shredded cheese.
  6. Serve with salsa and sour cream if desired. Enjoy!

 

 

 

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