Date posted: 11/05/2023

Mexican steak tostada

Crispy tortillas with black eye bean, pico de gallo and pickled pink onions.

  • Serves 10
  • Timing: 25 mins
Votes: 0 Average: 0


Everyday Favourites wheat flour tortilla 10
Farmstead Red Tractor rump steak 3
Cherry tomato on vine 150g
Red onion 150g
Flat parsley, chopped 10g
Garlic 2g
Coriander 10g
Black eyed beans, cooked 200g
Jalapeño, chopped 80g
Sweetcorn, grilled 100g
Pickled onions 80g


  1. Defrost and deep fry the tortilla
  2. Remove the steak from the packaging and allow to come to temperature.
  3. Dice the cherry tomato, red onion and add chopped parsley, garlic and coriander and season if required.
  4. Mix the cooked black eye beans with chopped jalapeno, burnt corn and fresh cracked black pepper, add olive oil if required.
  5. Cook the steak and rest, then slice.
  6. Build the tostadas by layering the ingredients on top of the fried tortilla and finish with the pickled red onions, serve with sour cream and guacamole if required.
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