Recreating a Mexican-style dish can seem like a lot of work, but it\u2019s super easy! This delectable recipe features bold, tender flat iron steak with a crunchy tostada topped with pickled onions, sweet coconut-chili mayo, savory grilled corn, and creamy guacamole. After one bite, your taste buds will thank you!<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 1 Small Bowl<\/li>\n
- 1 Medium Sauce Pan<\/li>\n
- 3 Medium Mixing Bowls<\/li>\n
- Food Processor<\/li>\n
- 1 Knife<\/li>\n
- 1 Potato Masher<\/li>\n
- 1 Spoon<\/li>\n
- 1 Large Resealable Bag<\/li>\n<\/ul>\n
How to Make Flat Iron Steak Tostada<\/strong><\/h2>\nAny perfectly aged steak<\/a> from Omaha Steaks will complement the rich flavors of this recipe, but my favorite steak cut for this dish is the Omaha Steak Flat Iron Steak<\/a>. This popular steak is the second tenderest steak behind our filet mignon and has a juicy, robust, beefy flavor. Each flat iron is aged at least 28 days to maximize tenderness and hand-carved by our master butchers for a perfect steak! Every bite of this tostada is guaranteed to please.<\/p>\n1. Prepare the Pickled Red Onions<\/strong><\/h3>\nPickled red onions are simple to prepare and deliver a sweet, tangy, and aromatic flavor. They are a tasty addition to our flat iron steak tostada! To pickle the red onions, add acidic apple cider vinegar, sweet agave nectar or honey, clean-tasting kosher salt, and spicy crushed red pepper in a medium saucepan, bring to a boil, and simmer to create the pickling liquid. Place mildred onions in a small bowl, pour the\/your hot pickling liquid over the onions, cover with plastic wrap, and let sit for 10 minutes. Bring the pickling liquid to room temperature and store in the refrigerator for later use.\u00a0<\/p>\n
2. Let’s Whip Up Some Coconut-Chili Mayo<\/strong><\/h3>\nThis coconut-chili mayo is the perfect addition to the tostadas\u2019 toppings! In a medium mixing bowl, add creamy mayonnaise, nutty unsweetened coconut milk, fresh lime juice, acidic apple cider vinegar, floral lemongrass paste, tangy sriracha, salt, and pepper, whisking until well incorporated. Season to taste with salt and pepper.<\/p>\n
3. Create the Perfect Steak Marinade <\/strong><\/h3>\nThis steak marinade is simple to whip up and delivers excellent, complex flavors that complement the flat iron steaks<\/a>! To make this marinade, add your olive oil base, fresh cilantro, citrusy Italian parsley, rough-chopped\u00a0<\/strong>green onion, tart lime juice,\u00a0<\/strong>slightly sweet balsamic vinegar,\u00a0<\/strong>sweet brown sugar, extra-spicy serrano pepper, clean-tasting kosher salt, aromatic black pepper, pungent garlic cloves, and warm crushed red pepper in a food processor, blending until well incorporated, and set off to the side until your steaks are ready to be marinated.\u00a0<\/p>\n4. Get Corny With It <\/strong><\/h3>\nThis grilled corn will elevate your dish! Toss the fresh yellow sweet corn in olive oil until well coated, and add Taj\u00edn Cl\u00e1sico seasoning to the bowl and toss again until the corn is coated with the seasoning. Grill the corn at 450 degrees Fahrenheit for 6 minutes until the corn is golden brown and charred. Remove the corn from the grill and use a sharp knife to remove kernels; keep warm until it’s time to serve.<\/p>\n
5. Holy Guacamole, You’re Going to Love This<\/strong><\/h3>\nNo tostada recipe is complete without some creamy and flavorful guacamole! Placeripe Hass avocados, diced red onion, minced serrano pepper, fresh cilantro, and tart lime juice in a medium mixing bowl, add a pinch of salt and pepper, and use a potato masher to mash avocados to desired consistency. Then, use a spoon to mix all ingredients until well incorporated and season to taste with salt and pepper.\u00a0<\/p>\n
5. Make No Mis-Steak, This Steak is Great\u00a0<\/strong><\/h3>\nTo grill up a tender flat iron steak for this dish, get started the night before by thawing your\u00a0Omaha Steaks Flat Iron Steaks<\/a>in the refrigerator or with our convenient quick-thaw method. Once thawed, pat steaks dry and season each flat iron steak liberally with salt and pepper. Season with savory cumin and sweet paprika, allow them to come to room temperature on the counter for about 10 minutes, and then place the seasoned steaks in a large, resealable bag. Next, pour the steak marinade over the steaks and marinate them in the refrigerator overnight or for at least four hours.\u00a0<\/p>\nLet’s get the grill ready! Pre-heat the grill to 450 degrees Fahrenheit direct heat and lightly oil the grill grates with grapeseed oil. Remove the steaks from the refrigerator and bring to room temperature over 20 to 25 minutes. Now it’s time to grill! Place the steaks on the grill for about 4 minutes on each side for medium-rare doneness; refer to our helpful\u00a0Omaha Steaks steak doneness guide<\/a>\u00a0for different desired cooking doneness. Let the steaks rest for six minutes and cut into 1\/2″ slices.\u00a0<\/p>\nNow that all of your different components are ready, it’s time to assemble a crispy tostada! First, place a thin layer of guacamole on a yellow corn tostada, followed by 4 to 5 steak slices. Then, top with pickled onions, grilled corn, a drizzle of coconut-chili mayo, and fresh cilantro. Lastly, finish with Taj\u00edn Cl\u00e1sico seasoning on top and enjoy!<\/p>\n
How to Make Flat Iron Steak Tostada<\/strong><\/h2>\nAny perfectly aged steak<\/a> from Omaha Steaks will complement the rich flavors of this recipe, but my favorite steak cut for this dish is the Omaha Steak Flat Iron Steak<\/a>. This popular steak is the second tenderest steak behind our filet mignon and has a juicy, robust, beefy flavor. Each flat iron is aged at least 28 days to maximize tenderness and hand-carved by our master butchers for a perfect steak! Every bite of this tostada is guaranteed to please.<\/p>\n1. Prepare the Pickled Red Onions<\/strong><\/h3>\nPickled red onions are simple to prepare and deliver a sweet, tangy, and aromatic flavor. They are a tasty addition to our flat iron steak tostada! To pickle the red onions, add acidic apple cider vinegar, sweet agave nectar or honey, clean-tasting kosher salt, and spicy crushed red pepper in a medium saucepan, bring to a boil, and simmer to create the pickling liquid. Place mildred onions in a small bowl, pour the\/your hot pickling liquid over the onions, cover with plastic wrap, and let sit for 10 minutes. Bring the pickling liquid to room temperature and store in the refrigerator for later use.\u00a0<\/p>\n
2. Let’s Whip Up Some Coconut-Chili Mayo<\/strong><\/h3>\nThis coconut-chili mayo is the perfect addition to the tostadas\u2019 toppings! In a medium mixing bowl, add creamy mayonnaise, nutty unsweetened coconut milk, fresh lime juice, acidic apple cider vinegar, floral lemongrass paste, tangy sriracha, salt, and pepper, whisking until well incorporated. Season to taste with salt and pepper.<\/p>\n
3. Create the Perfect Steak Marinade <\/strong><\/h3>\nThis steak marinade is simple to whip up and delivers excellent, complex flavors that complement the flat iron steaks<\/a>! To make this marinade, add your olive oil base, fresh cilantro, citrusy Italian parsley, rough-chopped\u00a0<\/strong>green onion, tart lime juice,\u00a0<\/strong>slightly sweet balsamic vinegar,\u00a0<\/strong>sweet brown sugar, extra-spicy serrano pepper, clean-tasting kosher salt, aromatic black pepper, pungent garlic cloves, and warm crushed red pepper in a food processor, blending until well incorporated, and set off to the side until your steaks are ready to be marinated.\u00a0<\/p>\n4. Get Corny With It <\/strong><\/h3>\nThis grilled corn will elevate your dish! Toss the fresh yellow sweet corn in olive oil until well coated, and add Taj\u00edn Cl\u00e1sico seasoning to the bowl and toss again until the corn is coated with the seasoning. Grill the corn at 450 degrees Fahrenheit for 6 minutes until the corn is golden brown and charred. Remove the corn from the grill and use a sharp knife to remove kernels; keep warm until it’s time to serve.<\/p>\n
5. Holy Guacamole, You’re Going to Love This<\/strong><\/h3>\nNo tostada recipe is complete without some creamy and flavorful guacamole! Placeripe Hass avocados, diced red onion, minced serrano pepper, fresh cilantro, and tart lime juice in a medium mixing bowl, add a pinch of salt and pepper, and use a potato masher to mash avocados to desired consistency. Then, use a spoon to mix all ingredients until well incorporated and season to taste with salt and pepper.\u00a0<\/p>\n
5. Make No Mis-Steak, This Steak is Great\u00a0<\/strong><\/h3>\nTo grill up a tender flat iron steak for this dish, get started the night before by thawing your\u00a0Omaha Steaks Flat Iron Steaks<\/a>in the refrigerator or with our convenient quick-thaw method. Once thawed, pat steaks dry and season each flat iron steak liberally with salt and pepper. Season with savory cumin and sweet paprika, allow them to come to room temperature on the counter for about 10 minutes, and then place the seasoned steaks in a large, resealable bag. Next, pour the steak marinade over the steaks and marinate them in the refrigerator overnight or for at least four hours.\u00a0<\/p>\nLet’s get the grill ready! Pre-heat the grill to 450 degrees Fahrenheit direct heat and lightly oil the grill grates with grapeseed oil. Remove the steaks from the refrigerator and bring to room temperature over 20 to 25 minutes. Now it’s time to grill! Place the steaks on the grill for about 4 minutes on each side for medium-rare doneness; refer to our helpful\u00a0Omaha Steaks steak doneness guide<\/a>\u00a0for different desired cooking doneness. Let the steaks rest for six minutes and cut into 1\/2″ slices.\u00a0<\/p>\nNow that all of your different components are ready, it’s time to assemble a crispy tostada! First, place a thin layer of guacamole on a yellow corn tostada, followed by 4 to 5 steak slices. Then, top with pickled onions, grilled corn, a drizzle of coconut-chili mayo, and fresh cilantro. Lastly, finish with Taj\u00edn Cl\u00e1sico seasoning on top and enjoy!<\/p>\n
1. Prepare the Pickled Red Onions<\/strong><\/h3>\nPickled red onions are simple to prepare and deliver a sweet, tangy, and aromatic flavor. They are a tasty addition to our flat iron steak tostada! To pickle the red onions, add acidic apple cider vinegar, sweet agave nectar or honey, clean-tasting kosher salt, and spicy crushed red pepper in a medium saucepan, bring to a boil, and simmer to create the pickling liquid. Place mildred onions in a small bowl, pour the\/your hot pickling liquid over the onions, cover with plastic wrap, and let sit for 10 minutes. Bring the pickling liquid to room temperature and store in the refrigerator for later use.\u00a0<\/p>\n
2. Let’s Whip Up Some Coconut-Chili Mayo<\/strong><\/h3>\nThis coconut-chili mayo is the perfect addition to the tostadas\u2019 toppings! In a medium mixing bowl, add creamy mayonnaise, nutty unsweetened coconut milk, fresh lime juice, acidic apple cider vinegar, floral lemongrass paste, tangy sriracha, salt, and pepper, whisking until well incorporated. Season to taste with salt and pepper.<\/p>\n
3. Create the Perfect Steak Marinade <\/strong><\/h3>\nThis steak marinade is simple to whip up and delivers excellent, complex flavors that complement the flat iron steaks<\/a>! To make this marinade, add your olive oil base, fresh cilantro, citrusy Italian parsley, rough-chopped\u00a0<\/strong>green onion, tart lime juice,\u00a0<\/strong>slightly sweet balsamic vinegar,\u00a0<\/strong>sweet brown sugar, extra-spicy serrano pepper, clean-tasting kosher salt, aromatic black pepper, pungent garlic cloves, and warm crushed red pepper in a food processor, blending until well incorporated, and set off to the side until your steaks are ready to be marinated.\u00a0<\/p>\n4. Get Corny With It <\/strong><\/h3>\nThis grilled corn will elevate your dish! Toss the fresh yellow sweet corn in olive oil until well coated, and add Taj\u00edn Cl\u00e1sico seasoning to the bowl and toss again until the corn is coated with the seasoning. Grill the corn at 450 degrees Fahrenheit for 6 minutes until the corn is golden brown and charred. Remove the corn from the grill and use a sharp knife to remove kernels; keep warm until it’s time to serve.<\/p>\n
5. Holy Guacamole, You’re Going to Love This<\/strong><\/h3>\nNo tostada recipe is complete without some creamy and flavorful guacamole! Placeripe Hass avocados, diced red onion, minced serrano pepper, fresh cilantro, and tart lime juice in a medium mixing bowl, add a pinch of salt and pepper, and use a potato masher to mash avocados to desired consistency. Then, use a spoon to mix all ingredients until well incorporated and season to taste with salt and pepper.\u00a0<\/p>\n
5. Make No Mis-Steak, This Steak is Great\u00a0<\/strong><\/h3>\nTo grill up a tender flat iron steak for this dish, get started the night before by thawing your\u00a0Omaha Steaks Flat Iron Steaks<\/a>in the refrigerator or with our convenient quick-thaw method. Once thawed, pat steaks dry and season each flat iron steak liberally with salt and pepper. Season with savory cumin and sweet paprika, allow them to come to room temperature on the counter for about 10 minutes, and then place the seasoned steaks in a large, resealable bag. Next, pour the steak marinade over the steaks and marinate them in the refrigerator overnight or for at least four hours.\u00a0<\/p>\nLet’s get the grill ready! Pre-heat the grill to 450 degrees Fahrenheit direct heat and lightly oil the grill grates with grapeseed oil. Remove the steaks from the refrigerator and bring to room temperature over 20 to 25 minutes. Now it’s time to grill! Place the steaks on the grill for about 4 minutes on each side for medium-rare doneness; refer to our helpful\u00a0Omaha Steaks steak doneness guide<\/a>\u00a0for different desired cooking doneness. Let the steaks rest for six minutes and cut into 1\/2″ slices.\u00a0<\/p>\nNow that all of your different components are ready, it’s time to assemble a crispy tostada! First, place a thin layer of guacamole on a yellow corn tostada, followed by 4 to 5 steak slices. Then, top with pickled onions, grilled corn, a drizzle of coconut-chili mayo, and fresh cilantro. Lastly, finish with Taj\u00edn Cl\u00e1sico seasoning on top and enjoy!<\/p>\n
This coconut-chili mayo is the perfect addition to the tostadas\u2019 toppings! In a medium mixing bowl, add creamy mayonnaise, nutty unsweetened coconut milk, fresh lime juice, acidic apple cider vinegar, floral lemongrass paste, tangy sriracha, salt, and pepper, whisking until well incorporated. Season to taste with salt and pepper.<\/p>\n
3. Create the Perfect Steak Marinade <\/strong><\/h3>\nThis steak marinade is simple to whip up and delivers excellent, complex flavors that complement the flat iron steaks<\/a>! To make this marinade, add your olive oil base, fresh cilantro, citrusy Italian parsley, rough-chopped\u00a0<\/strong>green onion, tart lime juice,\u00a0<\/strong>slightly sweet balsamic vinegar,\u00a0<\/strong>sweet brown sugar, extra-spicy serrano pepper, clean-tasting kosher salt, aromatic black pepper, pungent garlic cloves, and warm crushed red pepper in a food processor, blending until well incorporated, and set off to the side until your steaks are ready to be marinated.\u00a0<\/p>\n4. Get Corny With It <\/strong><\/h3>\nThis grilled corn will elevate your dish! Toss the fresh yellow sweet corn in olive oil until well coated, and add Taj\u00edn Cl\u00e1sico seasoning to the bowl and toss again until the corn is coated with the seasoning. Grill the corn at 450 degrees Fahrenheit for 6 minutes until the corn is golden brown and charred. Remove the corn from the grill and use a sharp knife to remove kernels; keep warm until it’s time to serve.<\/p>\n
5. Holy Guacamole, You’re Going to Love This<\/strong><\/h3>\nNo tostada recipe is complete without some creamy and flavorful guacamole! Placeripe Hass avocados, diced red onion, minced serrano pepper, fresh cilantro, and tart lime juice in a medium mixing bowl, add a pinch of salt and pepper, and use a potato masher to mash avocados to desired consistency. Then, use a spoon to mix all ingredients until well incorporated and season to taste with salt and pepper.\u00a0<\/p>\n
5. Make No Mis-Steak, This Steak is Great\u00a0<\/strong><\/h3>\nTo grill up a tender flat iron steak for this dish, get started the night before by thawing your\u00a0Omaha Steaks Flat Iron Steaks<\/a>in the refrigerator or with our convenient quick-thaw method. Once thawed, pat steaks dry and season each flat iron steak liberally with salt and pepper. Season with savory cumin and sweet paprika, allow them to come to room temperature on the counter for about 10 minutes, and then place the seasoned steaks in a large, resealable bag. Next, pour the steak marinade over the steaks and marinate them in the refrigerator overnight or for at least four hours.\u00a0<\/p>\nLet’s get the grill ready! Pre-heat the grill to 450 degrees Fahrenheit direct heat and lightly oil the grill grates with grapeseed oil. Remove the steaks from the refrigerator and bring to room temperature over 20 to 25 minutes. Now it’s time to grill! Place the steaks on the grill for about 4 minutes on each side for medium-rare doneness; refer to our helpful\u00a0Omaha Steaks steak doneness guide<\/a>\u00a0for different desired cooking doneness. Let the steaks rest for six minutes and cut into 1\/2″ slices.\u00a0<\/p>\nNow that all of your different components are ready, it’s time to assemble a crispy tostada! First, place a thin layer of guacamole on a yellow corn tostada, followed by 4 to 5 steak slices. Then, top with pickled onions, grilled corn, a drizzle of coconut-chili mayo, and fresh cilantro. Lastly, finish with Taj\u00edn Cl\u00e1sico seasoning on top and enjoy!<\/p>\n
4. Get Corny With It <\/strong><\/h3>\nThis grilled corn will elevate your dish! Toss the fresh yellow sweet corn in olive oil until well coated, and add Taj\u00edn Cl\u00e1sico seasoning to the bowl and toss again until the corn is coated with the seasoning. Grill the corn at 450 degrees Fahrenheit for 6 minutes until the corn is golden brown and charred. Remove the corn from the grill and use a sharp knife to remove kernels; keep warm until it’s time to serve.<\/p>\n
5. Holy Guacamole, You’re Going to Love This<\/strong><\/h3>\nNo tostada recipe is complete without some creamy and flavorful guacamole! Placeripe Hass avocados, diced red onion, minced serrano pepper, fresh cilantro, and tart lime juice in a medium mixing bowl, add a pinch of salt and pepper, and use a potato masher to mash avocados to desired consistency. Then, use a spoon to mix all ingredients until well incorporated and season to taste with salt and pepper.\u00a0<\/p>\n
5. Make No Mis-Steak, This Steak is Great\u00a0<\/strong><\/h3>\nTo grill up a tender flat iron steak for this dish, get started the night before by thawing your\u00a0Omaha Steaks Flat Iron Steaks<\/a>in the refrigerator or with our convenient quick-thaw method. Once thawed, pat steaks dry and season each flat iron steak liberally with salt and pepper. Season with savory cumin and sweet paprika, allow them to come to room temperature on the counter for about 10 minutes, and then place the seasoned steaks in a large, resealable bag. Next, pour the steak marinade over the steaks and marinate them in the refrigerator overnight or for at least four hours.\u00a0<\/p>\nLet’s get the grill ready! Pre-heat the grill to 450 degrees Fahrenheit direct heat and lightly oil the grill grates with grapeseed oil. Remove the steaks from the refrigerator and bring to room temperature over 20 to 25 minutes. Now it’s time to grill! Place the steaks on the grill for about 4 minutes on each side for medium-rare doneness; refer to our helpful\u00a0Omaha Steaks steak doneness guide<\/a>\u00a0for different desired cooking doneness. Let the steaks rest for six minutes and cut into 1\/2″ slices.\u00a0<\/p>\nNow that all of your different components are ready, it’s time to assemble a crispy tostada! First, place a thin layer of guacamole on a yellow corn tostada, followed by 4 to 5 steak slices. Then, top with pickled onions, grilled corn, a drizzle of coconut-chili mayo, and fresh cilantro. Lastly, finish with Taj\u00edn Cl\u00e1sico seasoning on top and enjoy!<\/p>\n
No tostada recipe is complete without some creamy and flavorful guacamole! Placeripe Hass avocados, diced red onion, minced serrano pepper, fresh cilantro, and tart lime juice in a medium mixing bowl, add a pinch of salt and pepper, and use a potato masher to mash avocados to desired consistency. Then, use a spoon to mix all ingredients until well incorporated and season to taste with salt and pepper.\u00a0<\/p>\n
5. Make No Mis-Steak, This Steak is Great\u00a0<\/strong><\/h3>\nTo grill up a tender flat iron steak for this dish, get started the night before by thawing your\u00a0Omaha Steaks Flat Iron Steaks<\/a>in the refrigerator or with our convenient quick-thaw method. Once thawed, pat steaks dry and season each flat iron steak liberally with salt and pepper. Season with savory cumin and sweet paprika, allow them to come to room temperature on the counter for about 10 minutes, and then place the seasoned steaks in a large, resealable bag. Next, pour the steak marinade over the steaks and marinate them in the refrigerator overnight or for at least four hours.\u00a0<\/p>\nLet’s get the grill ready! Pre-heat the grill to 450 degrees Fahrenheit direct heat and lightly oil the grill grates with grapeseed oil. Remove the steaks from the refrigerator and bring to room temperature over 20 to 25 minutes. Now it’s time to grill! Place the steaks on the grill for about 4 minutes on each side for medium-rare doneness; refer to our helpful\u00a0Omaha Steaks steak doneness guide<\/a>\u00a0for different desired cooking doneness. Let the steaks rest for six minutes and cut into 1\/2″ slices.\u00a0<\/p>\nNow that all of your different components are ready, it’s time to assemble a crispy tostada! First, place a thin layer of guacamole on a yellow corn tostada, followed by 4 to 5 steak slices. Then, top with pickled onions, grilled corn, a drizzle of coconut-chili mayo, and fresh cilantro. Lastly, finish with Taj\u00edn Cl\u00e1sico seasoning on top and enjoy!<\/p>\n
Let’s get the grill ready! Pre-heat the grill to 450 degrees Fahrenheit direct heat and lightly oil the grill grates with grapeseed oil. Remove the steaks from the refrigerator and bring to room temperature over 20 to 25 minutes. Now it’s time to grill! Place the steaks on the grill for about 4 minutes on each side for medium-rare doneness; refer to our helpful\u00a0Omaha Steaks steak doneness guide<\/a>\u00a0for different desired cooking doneness. Let the steaks rest for six minutes and cut into 1\/2″ slices.\u00a0<\/p>\n Now that all of your different components are ready, it’s time to assemble a crispy tostada! First, place a thin layer of guacamole on a yellow corn tostada, followed by 4 to 5 steak slices. Then, top with pickled onions, grilled corn, a drizzle of coconut-chili mayo, and fresh cilantro. Lastly, finish with Taj\u00edn Cl\u00e1sico seasoning on top and enjoy!<\/p>\n
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