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.