Steak Tostadas

Prep Time: 10 min
Cook Time: 8 min
Total Time: 18 min
Servings: 6
  • 6 small corn tortillas
  • 1 tbsp Filippo Berio Olive Oil
  • 1/4 cup Filippo Berio Hot Chili Pesto
  • 1 cooked strip loin or rib-eye steak (8 oz), thinly sliced against the grain
  • Tomato Salsa:
  • 2 tomatoes, diced
  • 1/4 cup diced sweet onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and chopped (optional)
  • 2 tbsp lime juice
  • 1/4 tsp each salt and pepper
      • Preheat oven to 375ºF. Brush tortillas on both sides with olive oil; bake on parchment paper–lined baking sheets, turning halfway through cooking, for 8 minutes. Let cool.
      • Tomato Salsa: Meanwhile, mix together tomatoes, sweet onion, cilantro, jalapeño (if using), lime juice, salt and pepper.
      • Spread each tortilla with 2 tsp pesto; arrange steak slices over top. Spoon salsa over top.

       

      Tip: Sprinkle with a Mexican cheese, such as queso fresco or Cojita.

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    Categories

    30 Mins or Less

    Ingredient: Beef & Veal

    Cooking Method: Grill

    World Cuisine: Hispanic

    Product: Olive Oil

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