Go Back
- 1 lb flank steak - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon salt - 1/2 teaspoon black pepper - Juice of 2 limes - 8 tostada shells - 1 cup refried beans (canned or homemade) - 1 avocado, sliced - 1 cup pico de gallo (store-bought or homemade) - 1/2 cup crumbled queso fresco - 1/4 cup fresh cilantro, chopped You need fresh, quality ingredients for perfect carne asada tostadas. The flank steak shines here. It’s tender and packed with flavor. The marinade brings it all together. Olive oil adds richness, while garlic, cumin, and chili powder create warmth. Salt and black pepper enhance the steak's natural taste. Lime juice adds brightness. You’ll also need tostada shells. They provide a crunchy base. Refried beans help bind the toppings and add creaminess. For toppings, avocado gives a smooth texture. Pico de gallo adds freshness and zest. Crumbled queso fresco gives a salty kick. Finally, fresh cilantro brings a burst of color and flavor. If you like heat, consider adding sliced jalapeños. They spice things up nicely. Gather these ingredients, and you’re ready to create a delicious layered delight that will impress anyone! To start, mix the marinade in a bowl. You need 2 tablespoons of olive oil, 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the juice from 2 limes. This blend gives the steak great flavor. Next, add your flank steak to the bowl. Make sure it gets fully coated in the marinade. For the best taste, marinate for at least 30 minutes. If you have time, 1 to 2 hours is even better. This extra time helps the meat soak up all those flavors. Now, preheat your grill or grill pan to medium-high heat. This step is very important for cooking the steak properly. Once hot, take the steak out of the marinade. Place it on the grill carefully. Cook the steak for about 4 to 5 minutes on each side. If you want medium-rare, aim for an internal temperature of 130°F. Adjust your cooking time if you like it more or less done. After cooking, let the steak rest for 5 minutes. This resting time keeps it juicy. While the steak rests, it’s time to warm the tostada shells. You can do this in the oven or on a skillet. Just warm them until they are crisp. This step makes a big difference in the final dish. Crispy tostadas hold up better with the toppings. Now for the fun part—assembling the tostadas! Start by spreading a layer of refried beans on each tostada shell. This layer acts as a base and adds creaminess. Next, slice the rested steak against the grain into thin strips. This slicing method helps keep the meat tender. Place the steak strips on top of the beans. It’s time to add your favorite toppings! Start with slices of avocado. Then, add pico de gallo for brightness and flavor. Don’t forget to sprinkle crumbled queso fresco on top. If you like spice, add sliced jalapeños for an extra kick. Finally, garnish with fresh cilantro. This adds color and freshness to your tostadas. Serve them right away while the tostadas are still crispy! Marination techniques: To make the steak tasty, you need a good marinade. Mix olive oil, minced garlic, cumin, chili powder, salt, black pepper, and lime juice. Let the flank steak soak in this mix. I recommend at least 30 minutes, but 1-2 hours is even better. This gives the flavors time to soak in. Choosing the right grill temperature: Grill your steak on medium-high heat. This temperature helps the steak cook evenly without burning. If your grill is too hot, it can char the outside and leave the inside raw. Aim for about 4-5 minutes on each side. Check the internal temp for medium-rare, which should be 130°F. Suggestions for spice adjustments: If you want more heat, add extra chili powder or some cayenne pepper. You can also mix in smoked paprika for a deeper flavor. Adjust spices to match your taste. Remember, it’s all about what you enjoy. Ideas for additional toppings: Toppings can take your tostadas to the next level. Try adding sliced radishes for crunch or pickled onions for tang. You can also add different cheeses. Shredded cheddar or cotija can be great choices, too. Overcooking the steak: Cooking the steak too long makes it tough. Always check the internal temperature. Let it rest after cooking. This helps it stay juicy and tender. Under-preparing toppings: Don’t skip on toppings. Make sure your beans are warm and your pico de gallo is fresh. Slice your avocado just before serving. This keeps everything looking and tasting great. {{image_2}} You can switch out flank steak for grilled chicken or shrimp. Both options work well. For chicken, use the same marinade. Let it soak for about an hour. Grill until it reaches 165°F. For shrimp, marinate for just 15 minutes. Grill quickly, about 2-3 minutes per side. This gives you a fresh twist while keeping it delicious. If you want a meat-free option, try roasted vegetables or beans. Roasted peppers, zucchini, and onions can add great flavor. Toss them with olive oil and spices before roasting. For beans, you can use black beans or pinto beans. Heat them up and spread them on the tostadas just like the refried beans. This makes a filling and tasty dish! Mixing up spices can create a unique twist on carne asada tostadas. Try adding smoked paprika for a smoky flavor or chipotle powder for heat. You can also use fresh herbs like oregano or thyme in the marinade. This will change the taste and make your tostadas stand out. Experiment and find what you love! To keep your carne asada tostadas fresh, store them properly. First, separate the toppings from the tostada shells. This keeps them crispy. Place the tostada shells in an airtight container. For the meat and toppings, use another container. Refrigerate them within two hours of cooking. Consume the leftovers within three days to enjoy the best taste. To reheat without losing texture, avoid the microwave. Instead, use an oven or air fryer. Preheat the oven to 350°F. Place the tostada shells on a baking sheet. Heat for about 5-7 minutes until crispy. Warm the toppings in a skillet over low heat. Stir gently to keep the meat juicy. This method revives the crispy texture. You can freeze some components for later use. The carne asada and refried beans freeze well. Allow them to cool completely before freezing. Use freezer bags or airtight containers to prevent freezer burn. The tostada shells do not freeze well. They become soggy when thawed. Use your frozen carne asada and beans within three months for the best flavor. Carne asada is grilled meat, often flank steak. It is marinated in spices, lime juice, and garlic. After grilling, you slice the meat thinly. This method gives it a great flavor and tender texture, perfect for tacos or tostadas. Yes, you can! You can make tostadas ahead of time. Just store them in an airtight container. Keep them in a cool, dry place. When you are ready to serve, warm them up slightly for that crispiness. To make them spicier, add more chili powder to the marinade. You can also include sliced jalapeños as a topping. Try a spicy salsa instead of pico de gallo for an extra kick. Absolutely! Store-bought refried beans save time and still taste great. Just warm them up before spreading on the tostadas. You can also make them from scratch if you prefer. Some great sides include Mexican rice, corn salad, or black beans. You can also serve fresh guacamole or chips with salsa. These sides add variety and enhance your meal. In this article, we covered how to make delicious carne asada tostadas. You learned about the key ingredients, including flank steak and tasty toppings. I shared step-by-step instructions for marinating and grilling the steak. We also discussed assembling the tostadas with fresh ingredients and offered tips to avoid common mistakes. Final thoughts: Enjoy experimenting with different flavors and variations. You can make this dish your own with fun toppings and proteins!

Carne Asada Tostadas

Get ready to delight your taste buds with sizzling carne asada tostadas! This mouthwatering recipe features marinated flank steak grilled to perfection and served on crispy tostada shells. Layer them with refried beans, fresh avocado, zesty pico de gallo, and crumbled queso fresco for a burst of flavor in every bite. Perfect for a quick weeknight dinner or a fun gathering. Click to explore this delicious recipe and impress your loved ones!
Print Recipe Pin Recipe

Ingredients
  

1 lb flank steak

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

Juice of 2 limes

8 tostada shells

1 cup refried beans (canned or homemade)

1 avocado, sliced

1 cup pico de gallo (store-bought or homemade)

1/2 cup crumbled queso fresco

1/4 cup fresh cilantro, chopped

Optional: sliced jalapeños for extra heat

Instructions
 

Marinate the Steak: In a bowl, mix together the olive oil, minced garlic, cumin, chili powder, salt, black pepper, and lime juice. Add the flank steak, making sure it's fully coated. Marinate for at least 30 minutes, preferably 1-2 hours for better flavor.

    Cook the Steak: Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and place it on the grill. Cook for about 4-5 minutes per side, or until the internal temperature reaches 130°F for medium-rare. Adjust cooking time according to your desired doneness. Once done, let the steak rest for 5 minutes.

      Prepare the Tostadas: While the steak is resting, take the tostada shells and warm them slightly in the oven or on a skillet until crisp.

        Assemble the Tostadas: Spread a layer of refried beans on each tostada shell. Slice the rested steak against the grain into thin strips and place on top of the beans.

          Add Toppings: Layer on avocado slices, pico de gallo, and crumbled queso fresco over the steak. For an extra kick, add sliced jalapeños if desired.

            Garnish and Serve: Sprinkle fresh cilantro over the top for garnish. Serve immediately while the tostadas are crispy!

              Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings