Grilled Salpicón Tostadas

Name: Grilled Salpicón Tostadas
Yield: Serves 6
Cuisine: Mexican
Ingredients: 1 avocado, pitted, cubed, and peeled; ½ teaspoon onion powder; ½ teaspoon garlic powder; 2 serrano chiles, finely chopped; 2 pounds (910 g) beef flank steak, cut into 2 equal pieces; ½ cup (60 g) thinly sliced red onion; 2 Fresno chiles, finely chopped; ¼ cup (13 g) finely chopped fresh mint leaves; ½ cup (20 g) finely chopped fresh cilantro leaves; 1 cup (30 g) shredded butter lettuce; 1 tablespoon dried oregano; 2 tablespoons citrus vinegar; 1 cup (130 g) thinly sliced radishes; ½ cup (120 ml) olive oil; ¼ cup (60 ml) fresh lime juice; Crumbled queso fresco; Tostadas (preferably homemade); 2 teaspoons sea salt; 1 teaspoon ground cumin; ½ teaspoon freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

This is a grilled version of the traditional Mexican-style pulled beef salad. It can be made a day ahead. This dish is also ideal to make for a weeknight dinner. The leftovers make an incredible lunch the next day.

Ingredients

2 teaspoons sea salt
1 teaspoon ground cumin
½ teaspoon

Americas
Mexico
Dinner
Leftovers
Gluten-free
Central America

Method

Mix the salt, cumin, pepper, garlic powder, and onion powder in a small bowl. Pat the steak dry with paper towels, then sprinkle the rub evenly over both sides, gently patting to help it stick. Let sit for at least 15 minutes.

Preheat your grill to 375°F (190°C) if using a pell