Forget taco night! It’s all about tostadas. Tostadas are crunchy corn tortillas that are usually deep fried and topped with layers of meat, lettuce, refried beans, and other Mexican-inspired ingredients. Flank steak, otherwise known in Spanish as carne asada, is a reasonable cut of beef, and one of the most popular grilled meats in Tex-Mex cuisine. If grilled flank steak is already on the menu this summer, you might as well serve it atop of crispy tostadas for a quick and easy weeknight meal. Thanks to the grill and quick-cooking tostadas, this simple recipe will be ready before you know it, in less than 30 minutes. For starters, the flank steak is rubbed in a mix of spices, including ground chipotle chiles, brown sugar, coriander, garlic powder, onion powder, pepper, and salt. Next, the steak is grilled about 7 minutes on each side. Let the steak rest for 10 minutes to lock in flavor, and then cut diagonally across the grain into thin slices. Spread the avocado and lime juice mixture over tostadas, and finally, layer steak slices on top of the avocado mash, along with our suggested toppings.
1 tablespoon ground chipotle chile
1 tablespoon dark brown sugar
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
2 teaspoons kosher salt, divided
1 (2-lb.) flank steak
1 tablespoon olive oil
1 tablespoon fresh lime juice, plus lime wedges for serving
Preheat grill to medium (about 400°F). Stir together ground chipotle chiles, brown sugar, coriander, garlic powder, onion powder, pepper, and 1 1/2 teaspoons of the salt in a small bowl. Brush both sides of steak with olive oil; rub spice mixture over both sides of steak, pressing to adhere.
Grill steak, covered with grill lid, to desired degree of doneness, about 7 minutes on each side. Remove from grill, and let rest 10 minutes. Cut diagonally across the grain into thin slices.
Mash avocado, and stir together with lime juice and remaining 1/2 teaspoon salt; spread over tostadas. Top with steak slices and desired toppings. Serve with lime wedges.