Beef Steak Tostada - Canadian Beef | Canada Beef

Beef Steak Tostada

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Beef Steak Tostada

  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Serving: 8


1 lb (500 g) Beef Grilling Steak (e.g. Rib Eye, Top Sirloin, Strip Loin), about 1-inch (2.5 cm) thick

8 7-inch (18 cm) whole wheat flour tortillas

Pinch salt and pepper

¼ cup (50 mL) vegetable oil

½ cup (125 mL) chopped red onion

2 cloves garlic, minced

2 cups (500 mL) quartered mushrooms

2 cups (500 mL) grape tomatoes, halved

2 cups (500 mL) fresh or thawed corn kernels

1 cup (250 mL) shredded lettuce

2 tbsp (30 mL) minced fresh coriander or parsley

1 tbsp (15 mL) grated lime rind

¼ cup (50 mL) lime juice (about 2 limes)

2 tbsp (30 mL) minced fresh coriander or parsley

1 tbsp (15 mL) chili powder

4 large cloves garlic, minced


Marinade/Dressing: In bowl, combine lime rind, lime juice, coriander, chili powder and garlic. Set aside 3 tablespoons (45 mL) into a large bowl for dressing. Rub remaining mixture over both sides of steak. Cover and refrigerate for at least 30 minutes or up to 4 hours. Meanwhile, toast tortillas (see Cook’s Notes).

Pat steak dry; season with salt and pepper. Grill over medium-high, for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest before slicing.

Meanwhile, heat 1 tbsp (15 mL) of the oil in large skillet over medium-high heat. Add onion and garlic; cook until onion is softened, about 4 minutes. Add mushrooms; cook until all liquid is released, about 5 minutes. Reduce heat to medium; add tomatoes and corn. Cook, stirring just until softened, about 5 minutes.

Meanwhile, whisk remaining oil into reserved marinade to complete the dressing. Thinly slice steak; add to dressing along with mushroom mixture, lettuce and coriander, tossing gently to coat. Pile 1/2 cup (125 mL) beef mixture on each tortilla to serve.

Spray both sides of tortillas with cooking spray; place in single layer on baking sheet. Bake in 350˚F (180˚C) oven for 10 minutes or until crisp and lightly browned.