Go Back
Crispy corn tostadas topped with grilled flank steak, refried beans, and fresh avocado

Mexican Tostadas de Carne Asada

Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1 lb flank steak
  • 1/4 cup lime juice
  • 2 tbsp olive oil
  • 2 cloves garlic , minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp sal t
  • 1/4 tsp black pepper
  • 8 corn tostada shells
  • 2 cups refried beans, heated
  • 2 cups iceberg lettuce, shredded
  • 1/2 cup cotija cheese, crumbled
  • 1 avocado , sliced
  • 1/2 cup pico de gallo
  • 1/4 cup Mexican crema

Method
 

  1. Prepare the marinade by whisking together lime juice, olive oil, minced garlic, cumin, oregano, salt, and pepper in a small bowl.
  2. Marinate the flank steak in the mixture for 30 minutes in the refrigerator.
  3. Heat a grill or heavy skillet over medium-high heat.
  4. Cook the steak for 5 to 7 minutes per side until an internal temperature of 135°F (57°C) is reached for medium-rare.
  5. Remove steak from heat and let rest for 5 minutes before slicing against the grain into 1/2-inch cubes.
  6. Spread 1/4 cup of warm refried beans onto each tostada shell.
  7. Layer each tostada with shredded lettuce and a portion of the grilled steak.
  8. Garnish with crumbled cotija cheese, avocado slices, pico de gallo, and a drizzle of Mexican crema.