Description
This authentic Mexican Tostadas de Carne Asada recipe features tender, marinated flank steak grilled to perfection and served on crispy corn tostada shells with fresh guacamole, sour cream, diced tomatoes, cilantro, and optional jalapeños. A vibrant and flavorful dish perfect for a quick weeknight dinner or festive gathering.
Ingredients
Scale
Steak Marinade
- 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
Tostada Assembly
- 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)
Instructions
- Marinate the Steak: In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over the steak. Seal or cover and refrigerate for at least 1 hour, preferably 2 to 4 hours for best flavor.
- Preheat the Grill: Get your grill hot, aiming for medium-high heat. Clean the grates and lightly oil them to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, letting excess drip off. Grill the steak for about 4-5 minutes per side for medium-rare, or longer depending on your preferred doneness. Use a meat thermometer to check for an internal temperature of 130-135°F for medium-rare.
- Rest and Slice Steak: Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. Slice thinly against the grain to ensure tenderness.
- Assemble the Tostadas: Spread a layer of guacamole over each tostada shell, followed by a generous spoonful of sour cream or Mexican crema. Top with sliced carne asada, diced tomatoes, chopped cilantro, and jalapeño slices if desired.
- Serve: Garnish with fresh cilantro and lime wedges on the side for squeezing over the top. Serve immediately to enjoy the contrast of warm steak and crispy tostada shells.
Notes
- For best results, marinate the steak for at least 2 hours but no longer than 8 hours to prevent the acid from breaking down the meat too much.
- If you don’t have a grill, you can cook the steak on a cast iron skillet or grill pan over high heat.
- Use fresh corn tostada shells for authentic texture and flavor, avoid supermarket tortillas as a substitute.
- Adjust jalapeño quantity to control heat intensity.
- Leftover steak can be stored in the refrigerator for up to 3 days and reheated gently without overcooking.
