tostados – A cook named Rebecca

When I say these Skirt Steak Tostados are easy I really mean that they are really easy. There is nothing difficult about this recipe. I do marinate the skirt steak overnight or for at least 4 hours. Other than that, getting your grill ready is probably the hardest.

These are so good though. I bought the tostado shells from my grocery store, layered them with homemade refried beans…easy, then I top with the sliced skirt steak, drizzle with the rotel dip, then garnish with lettuce, tomatoes and avocado. That is it! and… they are delicious.

easy skirt steak tostados with Texas’ #1 requested rotel dip.

I marinate the skirt steak in a mixture of soy sauce, extra virgin olive oil, lime juice, chopped garlic, onions and jalapeno. I do not buy the tenderized skirt steak but you can. If you marinate and cut across the grain this is so tender and delicious without buying tenderized which is more expensive.

We like medium to medium rare because, especially with a cut of meat like skirt, you don’t want to overcook or it will be tough. I said this earlier, be sure you cut across the grain. Skirt steak usually comes in long strips. After they are cooked, I stack them, cut them down the middle, stack again, then turn them clockwise or counter clockwise, doesn’t matter, as long as you will be cutting across the grain, and with a shar knife I slice into strips.

easy skirt steak tostados with Texas’ #1 requested rotel dip.

I cook my skirt on a grill. When I can’t cookoutside I have an indoor gas grill on my stove. If you don’t have either, this Lodge cast iron grill works perfectly. It will give you the char you want and some great grill marks: https://amzn.to/2O51N6h

Here’s my recipe for fajitas using skirt steak…another favorite in our home! https://the2spoons.com/easy-grilled-skirt-steak-fajitas-and-shrimp/

I used rotel dip which is super popular in Texas, because I had some already made. Any queso will work. The basic rotel I used is 1 pound velveeta cheese and 1 can rotel tomatoes and green chile.

This is a rotel dip below that has beef and other ingredients which is delicious! For these tostados you may not want queso with beef, maybe you do, but this is a delicious recipe for game day or a get together. Here’s a link for this Beef queso https://the2spoons.com/oh-so-good-beef-queso-dip/

I used refried beans that I had made from pinto beans. You can use canned refried beans if you like. Here’s the recipe for my refried beans. https://the2spoons.com/pinto-beans-for-refried-beans/

To make the refried beans I just heat a little oil, add the beans, using a bean masher, I mash them to the consistency I want, adding some of the bean juice or water as you go. Then I just adjust the seasoning. Here is the bean masher I use, which is one of my favorite kitchen tools!

easy skirt steak tostados with Texas’ #1 requested rotel dip.

Here’s the recipe for the tostados! Enjoy

Skirt Steak Tostados

Print Recipe

Servings: 2 servings

Course: Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

1 lb skirt steak
4 tostados (you can make by frying until crisp a corn tortilla flat in hot oil, turning until done)
refried beans (canned or homemade, see link in the post)
rotel dip (recipe follows)
shredded lettuce for serving
diced tomato for serving
sliced avocado for serving

For the Marinade

1/2 cup soy sauce
1/2 cup extra virgin olive oil or vegetable oil
juice of 2 limes, and keep them to throw into the marinade
4 cloves garlic, chopped
1/2 onion, sliced
handful of cilantro
black pepper
pinch of salt (the soy sauce is salty, so not too much salt)

For the Queso

1 lb Velveeta cheese
1 can diced tomato and green chile (I use Rotel)

Method

Combine the soy sauce, oil, lime juice and the lime after it is juiced, the garlic, onion and cilantro in a plastic zip lock bag. Add the skirt steak and marinate overnight or at least 4 hours.
Remove the steak from the marinade. When your grill is ready, add the steak.
Cook your steak until your preferred doneness. I like to cook my on the medium rare side, but cook as you would cook your favorite steak. I cook for about 3 minutes on the first side , then about 2 minutes on the other side. If you like it medium or well, continue cooking longer. When ready, remove, tent with foil and allow to rest for about 15 minutes. Slice your steak across the grain.
Warm your tostados according to package directions. Place 2 tostados on each plate. Spread with a layer of refried beans. Place a little skirt steak on each tostado, top with some of the Rotel Dip, then add the lettuce and tomatoes. Enjoy!

For the Queso

Add the Velveeta cheese to a microwave safe bowl along with the can of Rotel tomatoes. Cook for one minute, stir and repeat until the dip is completely melted and hot.

Quick & Spicy Breakfast Tostadas

I used a spicy breakfast sausage and the black beans and the queso and guacamole were left over from Super Bowl Bob Armstrong Dip which is great! Here’s the link for the dip: https://the2spoons.com/famous-bob-armstrong-dip/.

Bob Armstrong Dip

Can’t wait for you to make these tostadas! Oh, and try the Bob Armstrong Dip! The queso, black beans and guacamole can be made ahead so that when you make these you can just really assemble.

Brisket Breakfast Burritos

Spicy Breakfast Tostadas

Print Recipe

Course: Breakfast

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

For the Black Beans

1 tbsp vegetable oil
1/2 red onion, finely chopped
1 clove garlic, finely
1 jalapeno, finely chopped
1 15 oz can black beans, rinsed
2 tbsp fresh lime juice
salt and pepper to taste

Queso

3 tbsp unsalted butter
1/2 medium onion, finely chopped
1 large poblano chile, chopped
3 jalapenos, finely chopped
2 garlic cloves, grated
2 medium tomatoes, chopped
salt
2 tbsp all purpose flour
1 1/2 cups milk (or more depending on the thickness you desire)
1/2 lb Monterrey Jack cheese, grated
1/2 lb medium or sharp cheddar cheese, grated
1/4 lb velveeta

For the Guacamole

3-4 avocados
1-2 Serrano or jalapeno chile, seeded and finely chopped
2 tbsp diced white onion
2 garlic cloves
juice of 1/2 to 1 lemon (I just taste after I add a little)
1 Roma tomato, diced
salt to taste
fresh ground pepper (optional)

For the Tostadas

2 Crispy Tostadas of your choice (see blog content for suggestions)
Black Beans
Queso
2 servings of breakfast Sausage browned and crumbled
guacamole
2-4 eggs fried sunny side up

Method

For the Black Beans

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

For the Guacamole

If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash. At this point, it is pretty much done but you want to add your lemon and salt to taste. After you get your seasoning and lemon as you want it, add the tomatoes and combine. Store refrigerated until ready to use.

For the Queso

Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.

Final Assembly of Tostados

Heat the broiler. Cook the sausage breaking up with a spoon or spatula. Heat the beans and the queso. Add your eggs to a skillet with a little butter over medium heat and cook to desired doneness. Spread some of the black beans over the tostados and place on a sheet pan. Place under the broiler for just a minute or until the tostado is browned on the edges and warmed through. Remove to two plates. Top each with a little of the queso, then the crumbled sausage. Top them with your sunny side up eggs or over medium eggs and top with a little more of the queso. Serve with your favorite salsa if you like. Enjoy!