Chili Rubbed Strip Loin Tostadas

06.13.2023• Beef, Gourmet

These chili-rubbed strip loin tostadas are delicious and healthy and make a remarkable presentation. The flavor profile on these is mouth-watering and delicious. The chili on the rub adds heat, while the slaw adds a tang from the vinegar. Using black beans adds a welcomed depth of flavor and texture, while the salsa brings a bright freshness. Cojita cheese presents a salty note and the lime crema has creamy brightness. The crispy corn tortillas add that last textural crunch.

Chili rubbed strip loin tostadas on a white rectangular serving plate with cilantro and lime crema. Mini margaritas are in the background with gold straws.

Ingredients

Steak

2 10 – 12 ounce strip steaks
2 tbsp Red Chili Powder
2 tbsp paprika
1 tbsp coarse salt
2 tsp sugar

Beans

1 can refried black beans
½ tsp cumin powder
½ tsp chipotle powder
¼ tsp ground black pepper
¾ tsp sea salt
½ tsp onion powder
½ tsp garlic powder
1 tsp fresh lime juice

Slaw

1 tbsp red wine vinegar
½ tsp oregano dried
¼ tsp kosher salt
5 ounces shredded cabbage ½ bag
3 radishes thinly sliced julienne
½ cup red onion thinly sliced

Cream

1 avocado peeled with pit remove
¼ cup sour cream
1 tbsp lime juice
½ tsp xantham gum optional for consistency

Assembly

6 tostadas
6 tbsp spicy salsa verde
6 tbsp cotija cheese crumbled
3 tbsp cilantro rough chopped

Instructions

Marinate

Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 4 hours.

2 10 – 12 ounce strip steaks, 2 tbsp Red Chili Powder, 2 tbsp paprika, 1 tbsp coarse salt, 2 tsp sugar
Combine the slaw ingredients and refrigerate until ready to use.

1 tbsp red wine vinegar, ½ tsp oregano, ¼ tsp kosher salt, 5 ounces shredded cabbage, 3 radishes, ½ cup red onion

Beans

In a medium saucepan, combine refried beans with spices. Warm over medium heat.

1 can refried black beans, ½ tsp cumin powder, ½ tsp chipotle powder, ¼ tsp ground black pepper, ¾ tsp sea salt, ½ tsp onion powder, ½ tsp garlic powder, 1 tsp fresh lime juice

Cream

Combine cream ingredients in a food processor and run until creamy. Transfer the cream to a small serving bowl or a pastry bag with a decorative tip.

1 avocado, ¼ cup sour cream, 1 tbsp lime juice, ½ tsp xantham gum

Grill

When ready to prepare meal, preheat grill to medium-high heat
Clean and oil grill racks. Place seasoned steak on the hot grill. Grill the steaks to your desired doneness, moving occasionally to prevent the chili rub from burning. 5-6 minutes per side for medium-rare.
Remove from grill and allow the steaks to rest for 5 minutes. After resting, slice very thin. No more than 1/8 of an inch thick.

Assembly

Lay the tostadas flat on a serving plate.

6 tostadas
Spread a heaping tablespoon of the black bean puree on one tostada. Repeat with the additional tostadas.
Drizzle 1 tbsp of salsa over the beans.

6 tbsp spicy salsa verde
Fan sliced of the grilled steak across the tostadas
Sprinkle the slaw and crumbled cotija over the steak.

6 tbsp cotija cheese
Garnish with cilantro and avocado lime cream.

3 tbsp cilantro