Steak & Corn Tostada

Creamy, sweet and a little smoky.

4-6 servings
4 hours 20 minutes
Ethan Chlebowski

Ingredients

Steak

  • Flank, skirt, or flatiron steak
    900 g
  • Salt
    a sprinkle
  • Cooking oil
    for searing

Chili lime corn

  • Corn ear
    2
  • Lime juice
    1 lime
  • Cilantro, chopped, stems
    a handful
  • Smoked Paprika
    a spoonful
  • Salt
    to taste

Tostada components

  • Tostadas
    4-6
  • Crema
  • Salsa verde
  • Pickled onions
  • Queso Fresco

Method

Step 1: Dry brine the steak

Pat your steak dry and then cover all sides with a sprinkle of salt.

Optional: Rest on a wire rack or paper towel in the fridge until ready to cook, preferably for a few hours or even overnight.

  • This dry process will help it sear, retain more moisture during cooking, and be evenly seasoned.

Step 2: Char the corn

Take each ear of corn and remove the kernels by slicing them off the length of the cob.

  • Alternatively, char the corn cobs whole over a grill or open flame if you can. Then you can cut off the charred kernels and skip the cooking in a pan:

Set a pan or griddle over high heat, and toss the corn onto it with a bit of cooking oil. Cook until the kernels develop some or black spots on most pieces. Remove from the pan into a mixing bowl.

Step 3: Make the corn salsa

Clean a bunch of handful of cilantro, making sure to wash out any dirt from the stem ends.

Slice the stems into small pieces, so they match the size of the corn kernels. Add to the bowl with the corn.

  • Save the cilantro leaves for garnish or another use.

Add the smoked paprika (and/or the chili powder for a spicy version) to the corn and stir everything together.

Lastly, add the juice from 1/2 of a lime to start and a generous sprinkle of salt. Taste and adjust with more lime, salt, or spices as needed. Set aside.

Step 4: Sear the steak & serve

Add a little drizzle of oil to a ripping hot griddle, pan, or grill.

Add the steak and cook, flipping occasionally, until well and on both sides, and the interior has reached at least 120°F/ 49°C (medium rare). Pull off the heat and let it rest.

Meanwhile, gather the rest of the tostada components. Slice the rested steak into thin slices, across the grain.

To assemble the tostada, add a layer of crema or sour cream and follow that with a few spoonfuls of corn salsa. Make sure you get some even spread to the outskirts of the tostada.

Then add a layer of the sliced steak and finish with any other toppings, to preference. Enjoy.

“This tostada is all about the smoky corn and the crema.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

PER TOSTADA
Calories307
17g
9g
36g

FAQ

Can I use a different meat?

Yes - use chicken pork, or whatever you want. Feel free to be creative with your tostada and add whatever you like.

Should I make a tostada or find it at the grocery store?

If you have some corn tortillas on hand, it’s really easy to them up and turn them into a tostada. Heat a few spoonfuls of oil in a pan over medium-high heat. Place the corn tortilla into the hot oil and fry it on each side for 3-4 minutes or until it is . Alternatively, spritz corn tortillas with oil and air fry or bake until crispy. You can also find pre-made tostadas at the grocery store if you prefer to do that. El Milagro is my personal favorite. You want a tostada that is thick and will hold up to toppings but also has a great corn flavor.