Steak Tostadas | Recipes - FRESH by Brookshire's

Steak Tostadas

Recipe - Welcome

Steak Tostadas

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Ingredients

4 flour tortillas

1/2 cup vegetable oil, divided

1 (1 lb) steak

1/2 tsp salt

1/2 tsp black pepper

1 lime, juice only

2 Roma tomatoes, seeded and diced

1 avocado, pitted and sliced

1/2 cup red onion, sliced thin

2 Tbs cilantro leaves

1/2 cup arugula leaves

Directions

Add oil to a skillet over high heat. When oil is hot, add the tortillas and fry for 2 to 3 minutes per side, until crispy. Set aside on paper towels to drain. Remove all but 1 tablespoon of the oil from the skillet. Return to the stove over high heat. Season the steak with salt and pepper and add to the skillet. Cook to desired doneness. Squeeze half a lime over the steak. Let meat rest for 10 minutes before slicing into thin strips.
In a bowl combine the tomatoes, avocado, onion and cilantro. Add remaining lime juice. Place the tostadas on a serving platter. Divide the arugula leaves, sliced steak and avocado mixture between the 4 tostadas.

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Prep Time

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Cook Time

Servings

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Makes 0 servings

4 flour tortillas

Mission Tortillas, Flour, Fajita - 20 Each

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$3.79$0.19 each

1/2 cup vegetable oil, divided

Brookshire's Vegetable Oil - 24 Fluid ounce

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$3.19$0.13/fl oz

1 (1 lb) steak

USDA Choice Boneless Sirloin Strip Steak - 1.64 Pound

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$26.22 avg/ea$15.99/lb

1/2 tsp salt

Brookshire's Table Salt - 26 Ounce

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$0.99$0.04/oz

1/2 tsp black pepper

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$3.99$1.29/oz

1 lime, juice only

Fresh Lime - 1 Each

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$0.79

2 Roma tomatoes, seeded and diced

Fresh Roma Tomato - 1.49 Pound

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$1.92 avg/ea$1.29/lb

1 avocado, pitted and sliced

Fresh Avocado, Hass - 1 Each

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$0.69

1/2 cup red onion, sliced thin

Fresh Onion, Red - 0.61 Pound

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$0.91 avg/ea$1.49/lb

2 Tbs cilantro leaves

Fresh Cilantro - 1 Each

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$0.59

1/2 cup arugula leaves

Organicgirl Baby Arugula - 5 Ounce

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$3.99$0.80/oz

Directions

Add oil to a skillet over high heat. When oil is hot, add the tortillas and fry for 2 to 3 minutes per side, until crispy. Set aside on paper towels to drain. Remove all but 1 tablespoon of the oil from the skillet. Return to the stove over high heat. Season the steak with salt and pepper and add to the skillet. Cook to desired doneness. Squeeze half a lime over the steak. Let meat rest for 10 minutes before slicing into thin strips.
In a bowl combine the tomatoes, avocado, onion and cilantro. Add remaining lime juice. Place the tostadas on a serving platter. Divide the arugula leaves, sliced steak and avocado mixture between the 4 tostadas.