Tequila Flank Steak Tostadas

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Servings: 4 servings Difficulty: Advanced
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Crispy corn tortillas topped with tender tequila-marinated flank steak and fresh avocado salsa.
Tequila Flank Steak Tostadas recipe image
Tequila Flank Steak Tostadas recipe image
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Tequila Flank Steak Tostadas

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 146.8

Description

These Tequila Flank Steak Tostadas offer a vibrant and satisfying twist on classic Mexican street food. The flank steak is marinated overnight in a savory blend of tequila, soy sauce, garlic, and oregano, infusing the meat with deep, complex flavors before it is quickly broiled to medium-rare perfection. Sliced thinly against the grain, the tender beef is piled high on crisp, oven-baked corn tortilla quarters. Topped with a creamy, chunky avocado mixture seasoned with jalapeño sauce and fresh lime juice, these tostadas provide a delightful contrast of textures: crunchy, tender, and creamy all in one bite. They are perfect for a lively weeknight dinner, a festive party appetizer, or a light lunch. The combination of smoky char from the broiler, the bright acidity of the lime, and the richness of the avocado creates a balanced flavor profile that is both comforting and exciting.

Ingredients

Directions

  1. Place the flank steak in a non-metallic flat dish.
  2. In a small bowl, combine soy sauce, tequila, crushed garlic, and dried oregano.
  3. Pour the marinade over the steak, turning it several times to coat evenly.
  4. Cover the dish and refrigerate overnight to allow the flavors to penetrate the meat.
  5. Preheat your oven's broiler.
  6. Remove the steak from the refrigerator, drain off excess marinade, and pat the meat dry with paper towels.
  7. Place the steak on a broiler pan about 5 inches from the heat source.
  8. Broil for 3 to 4 minutes on the first side, then flip and broil for 2 more minutes for medium-rare doneness.
  9. Remove the steak from the oven and let it rest for a few minutes to cool slightly.
  10. Slice the steak thinly against the grain and shred enough meat to yield approximately 2 1/2 to 3 cups.
  11. Preheat the oven to 400°F (200°C).
  12. Lightly brush each corn tortilla quarter with olive oil.
  13. Arrange the tortilla quarters on a baking sheet in a single layer.
  14. Bake for 7 to 9 minutes, or until the tortillas are browned and crisp. Remove and let cool.
  15. While the tortillas bake, remove the peel and pits from the avocados.
  16. Mash the avocado flesh with a fork, leaving some chunks for texture.
  17. Fold the grated onion and 1/2 cup of the diced tomato into the mashed avocado.
  18. Season the avocado mixture with jalapeño sauce, salt, and lemon juice to taste.
  19. To assemble, spread a thin layer of the avocado mixture onto each baked tortilla quarter.
  20. Top the avocado layer with shredded lettuce and the shredded tequila flank steak.
  21. Spoon a dollop of the remaining avocado mixture over the meat.
  22. Garnish with the remaining diced tomato and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 146.8kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 2.1g11%
Cholesterol 15.5mg6%
Sodium 286.3mg12%
Total Carbohydrate 9.4g4%
Dietary Fiber 1.7g7%
Sugars 0.6g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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