Ultimate Skirt Steak Tostadas
Ingredients
- Skirt Steak Marinade
- 2 cups La Tortilla Factory Green Enchilada Sauce
- 2 lbs. skirt steak
- 2 tbsp coco aminos
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tbsp sea salt
- 1 tbsp avocado oil
- Tostadas
- La Tortilla Factory Hatch Green Chile Corn Tortillas
- corn or vegetable oil enough to coat the bottom of the pan
- Grilled Baja Slaw
- 4 cups tri-color slaw
- 1 tsp olive oil
- 1 package 3 oz La Tortilla Factory Salsa Baja Sauce Starter
- Garnish recommendations:
- avocado
- radishes
- tomatoes
- jalapeno
- queso fresco
- sour cream
Instructions
- Place all marinade ingredients in a large resealable bag and thoroughly mix. Add skirt steak into the bag and seal. Mix until the steak is coated in the marinade and place in the fridge for 2-12 hours. The longer it marinates, the more flavor it will get.
- Remove the skirt steak from the marinade and pat dry—Grill on a grill preheated to medium-high until it reaches the desired doneness.
- Remove from heat and let rest for 10 minutes before slicing. Slice against the grain and use it for tostadas.
- Toss tri-color slaw in olive oil. Grill using a grill grid on low-medium heat for 5 minutes or until the slaw mix begins to char slightly, then remove.
- Mix the charred slaw in a bowl with La Tortilla Factory Salsa Baja Sauce Starter. Serve with Skirt Steak Tostada after chilling in the fridge.
- Pour oil into a heavy-duty pan until the oil is about 1 inch deep. Heat oil to 350° degrees.
- Using tongs, carefully place the tortilla in oil. Cook the tortilla to desired crispness, turning the tortilla over every couple minutes.
- Remove the tortilla from the pan and place it on paper towels to soak up excess oil.
- Build tostadas by placing tostada shells down on a plate.
- Fan thinly sliced skirt steak on tostada and top with Grilled Baja Slaw.
- Garnish with avocado, queso fresco, and your choice of toppings.
Video
Tried this recipe?Let us know how it was!