Steak Tostada Salad
Steak Tostada Salad recipe has a Mexican twist and is the steak salad of your dreams! It’s loaded with a juicy steak, your favorite veggies, and a creamy cilantro-lime vinaigrette. It makes a delicious healthy lunch or dinner salad!
You guys, I have the best salad to share with you that is not really a salad. This steak tostada salad is PACKED with all of your favorites and will leave you satisfied and smiling (shout-out to “The Office” fans!) Steak recipes for the win.
The truth is, If I ate this steak salad once a day for the rest of my life, I’d be a happy camper. When I eat a salad, it needs to be legit loaded with the goods. This salad has a lot of Mexican flavors added in and I’m here for it. I can’t eat just crunch iceberg lettuce with dressing and croutons. Nope, I need flavor and substance if it’s going to be my meal.
The juicy rib-eye steak is pan-seared or grilled to absolute perfection. I made my Grilled Flank Steak Tacos with Avocado and Cilantro Lime Crema, but honestly, this is even tastier. It doesn’t get any better than this.
If it happens to be summer and you can bust out that grill, definitely go that route. The grill makes the BEST steaks. That being said, I have pan-seared some restaurant quality steaks in my day that did not disappoint.
If you cook the steak in a pan, make sure the pan is hotter than the noonday sun when you add it on. This tutorial on my Grilled Ribeye Steak is a great starting point if you choose to grill. I also have a step-by-step easy grilling method in my post about Grilling the Perfect Ribeye Steak.
A cast iron pan is best for this recipe because it cooks the steaks more evenly. One thing I learned in my days with Certified Angus Beef, if you add your protein to the pan and it doesn’t sizzle, take that bad boy off and start over again.
This super crazy high heat is what gives the steak a nice char (or “crust”) without overcooking it. I can’t stress enough to make sure your pan is piping hot before adding the steak if you are cooking the steaks on your stove.
If you are dieting or following a low-carb or keto diet, this Steak Tostada Salad is a dream come true. It gives you all the taste and satisfaction of a hearty meal without adding tons of carbs.
You can use any type of steak for this salad. My favorite to use is top sirloin because of the excellent marbling, etc. Other steaks that would work wonderfully in this recipe are flank steak, ribeye steak, strip steak, or whatever floats your boat.
Whatever steak you choose, you will have tender flavorful pieces of grilled steak for the protein. I could eat this salad every day!
Steak Tostada Salad
Ingredients
- 4 tender steaks whatever your preference is
- 1 teaspoon garlic salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon pepper
- 1 head iceberg lettuce washed and chopped (or buy pre-chopped)
- 1 poblano pepper washed, deseeded and sliced
- ½ cup drained corn
- ½ cup drained black beans rinsed
- 1/2 red onion thinly sliced
- 1 cup cherry tomatoes sliced
- 4 tostada shells
- Cilantro for topping
- Avocado for topping
Dressing
- 1/4 teaspoon pepper
- Half of an avocado
- 1 clove garlic
- ½ teaspoon salt
- ¼ cup canola oil any oil is fine
- Juice of one lime
- 1 tablespoon cilantro
- ¼ cup sour cream optional
Instructions
- Mix the garlic salt, cumin, paprika and pepper together in a mixing bowl and sprinkle evenly over the steak.
- Cook the steak on the grill or in a skillet over medium high heat until done to your likeness.
- Let the steak rest, loosely covered, while you prepare the salad.
- Place one tostada on each plate.
- Top each tostado evenly with the lettuce.
- Divide evenly among the 4 salads the poblano pepper, corn, black beans, red onion and tomatoes among the 4 salads.
- Make the dressing.
- Combine all the dressing ingredients together in a food processor and blend until smooth.
- Thinly slice each steak and place on top of each salad.
- Drizzle each salad with dressing.
- Garnish with cilantro and avocado and serve! Enjoy!
