Beef tostadas

Prep 15 min
Total 30 min
Serves 4

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striploin steaks, about 450 g (at room temperature)
4 tsp
Tex-Mex spice blend, such as Club House
1 tbsp
3 tbsp
3 tbsp
chopped pickled jalapeño peppers
2 tbsp
pickled jalapeño brine
3 cups
shredded iceberg lettuce
large tomato, seeded and diced
1/2 cup
crumbled feta cheese


  • Coat steaks with Tex-Mex spice blend. Heat a non-stick frying pan over medium-high. Add oil, then steaks and reduce heat to medium. Cook 3 to 4 min per side for medium-rare. Transfer steaks to a cutting board and let rest, covered, 5 min.
  • Whisk sour cream, jalapeño peppers and brine in a medium bowl. Toss with lettuce and tomato. Cut steaks into thin slices.
  • Divide lettuce mixture among tostadas. Top with steak and feta. Drizzle any pan juices over steaks.


Calories 383, Protein 30 g, Carbohydrates 17 g, Fat 23 g, Fibre 3 g, Sodium 702 mg. Excellent source of Vitamin b12
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