Updated Feb 6, 2019Chatelaine
striploin steaks, about 450 g (at room temperature)
Tex-Mex spice blend, such as Club House
chopped pickled jalapeño peppers
pickled jalapeño brine
shredded iceberg lettuce
large tomato, seeded and diced
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.