Steak Tostadas
Prep Time: 10 min
Cook Time: 8 min
Total Time: 18 min
Servings: 6
RECIPE INGREDIENTS
- 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
RECIPE DIRECTIONS
- 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.