Grilled Flank Steak Tostada Recipes

GRILLED STEAK TOSTADAS

Steps:

• Prepare an outdoor grill for high heat.
• Whisk the coffee, chili powder, oil, 1 teaspoon salt and a few grinds of pepper in a shallow baking dish. Add the skirt steak, turn to coat, set aside at room temperature to marinate for about 20 minutes.
• While the steak marinates, brush the onion slices lightly with oil and grill, flipping occasionally, until soft and lightly charred, about 15 minutes; set aside. Drain the steak and grill, flipping once until medium-rare on the inside with deep grill marks, 3 to 4 minutes per side. Transfer the steaks to a cutting board to rest for 5 minutes and then thinly slice against the grain.
• Top each tostada with a mound of steak, some grilled onions and cilantro leaves. Serve with sliced avocado, Mexican crema, crumbled Cotija cheese, pickled jalapeno, shredded lettuce and/or lime wedges.

GRILLED FLANK STEAK TOSTADA

Steps:

• Halve an onion crosswise, and place one half in the bowl of a food processor. Add jalapeno pepper, garlic, 1 cup cilantro, olive oil, and 1/2 teaspoon salt; puree about 1 minute. Cut remaining onions into 1/4-inch-thick rounds.
• Preheat oven to 400 degrees. In a bowl, coat flank steak, onions, and zucchini with cilantro puree. Cover; marinate at least 30 minutes.
• Place tortillas on baking sheets, two at a time, and place in oven until dry and golden brown, 10 to 12 minutes. If baking two trays at a time, rotate halfway through baking. Repeat with remaining tortillas.
• Preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place steak on grill; cook about 10 minutes. Turn and cook until medium rare, about 10 minutes more. Remove from heat; set aside. Place zucchini and onions on grill. Cook until tender and browned, 8 to 12 minutes; turn as needed.
• Thinly slice beef. Toss lettuce with 1/2 cup cilantro. Layer each tortilla with tomatoes, lettuce, zucchini, beef, onions, and radishes. Garnish with remaining 1/2 cup cilantro; squeeze half a lime over each tostada, and sprinkle each with a pinch of salt.

GRILLED FLANK STEAK

Steps:

• In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.

AUTHENTIC CARNE ASADA + STREET TACOS

Steps:

• In a large shallow bowl or casserole dish, combine the marinade ingredients: lime juice, orange juice, soy sauce, olive oil, chopped cilantro, garlic, chili powder, cumin, and salt. Place Flank Steak into the marinade and turn several times to coat.
• Cover with plastic wrap and marinate in the refrigerator for at least 6 hours and preferably overnight. Turn the steak once while marinating.
• Preheat the grill to medium-high heat. Place marinated steak onto the hot grill and cook 3-5 minutes per side, flipping once or until the steak has reached the desired doneness (145˚F for medium-rare and 160˚F for medium doneness).
• Remove from the grill, tent with foil, and rest 5-10 minutes then thinly slice against the grain.

GRILLED TENDER FLANK STEAK

Steps:

• In a large shallow bowl, combine the soy sauce, lemon juice, honey and garlic; add steak. Turn to coat; cover and refrigerate for 6-8 hours., Drain and discard marinade. Broil 4-6 in. from the heat or grill over medium heat until meat reaches desired doneness, 8-10 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice steak across the grain.