Red Pepper Steak Tostadas
Transform your weeknight dinner routine with these vibrant and flavor-packed Red Pepper Steak Tostadas! Juicy, perfectly grilled flank steak seasoned with smoky spices meets charred red bell peppers for a bold and savory topping nestled on crisp corn tostadas. Each bite bursts with layers of texture and taste, featuring creamy mashed avocado, crunchy shredded lettuce, and a sprinkle of tangy Cotija cheese. Finished with fresh cilantro, a dollop of sour cream, and a zesty squeeze of lime juice, this dish is both satisfying and spectacularly simple. Ready in just 35 minutes, these tostadas are perfect for busy nights or casual entertaining. Amp up the flavor with a dash of hot sauce for a spicy twist!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 2 Red bell peppers
- 8 Corn tostadas
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Lime juice
- 1 Avocado
- 2 cups Shredded lettuce
- 1 cup Cotija cheese
- 1 cup Fresh cilantro, chopped
- 0.5 cup Sour cream
- 2 tsp Hot sauce (optional)
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
In a small bowl, mix olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this mixture evenly over the flank steak.
Grill the steak for about 5-7 minutes per side, or until the internal temperature reaches your desired doneness (135°F for medium-rare). Remove the steak from the grill and let it rest for 10 minutes before slicing thinly against the grain.
While the steak is resting, roast the red bell peppers. Place the peppers directly over the grill flame or under the broiler, turning occasionally, until the skins are charred. Place the peppers in a bowl and cover with plastic wrap for 5 minutes to steam. Peel off the charred skin, remove the seeds, and slice the peppers into strips.
To assemble the tostadas, lay the corn tostadas on a flat surface. Spread a thin layer of mashed avocado on each tostada. Top with shredded lettuce, sliced steak, and roasted red pepper strips.
Finish with crumbled Cotija cheese, a dollop of sour cream, and chopped cilantro. Drizzle with lime juice and hot sauce if desired.
Serve immediately and enjoy your Red Pepper Steak Tostadas!
Nutrition Facts
Calories |
4690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.1 g | 378% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 9206 mg | 400% | |
| Total Carbohydrate | 307.7 g | 112% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 30.1 g | ||
| Protein | 236.9 g | 474% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2540 mg | 195% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 3965 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
