2
striploin
steaks
, about 450 g (at room temperature)
4 tsp
Tex-Mex spice blend
, such as Club House
1 tbsp
canola oil
3 tbsp
sour cream
3 tbsp
chopped pickled
jalapeño peppers
2 tbsp
pickled
jalapeño brine
3 cups
shredded
iceberg lettuce
1
large
tomato
, seeded and diced
1/2 cup
crumbled
feta cheese
8
corn tostada shells
Instructions
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.
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