Steak and Mango Salsa Tostadas

Steak and Mango Salsa Tostadas ingredients

• 1 medium, peeled and diced ripe mango
• 1/4 cup, finely diced red onion
• 1 small, seeded and minced jalapeño
• 2 tbsp, chopped fresh cilantro
• 1 tbsp, fresh lime juice
• 1/4 tsp salt
• 8 oz, about 1/2-inch thick flat iron steak
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 6-inch corn tortillas
• 1/4 cup, for frying canola or vegetable oil
• 2 tbsp, crumbled (optional cotija cheese
• 1/2 medium, sliced or diced avocado

How to make Steak and Mango Salsa Tostadas

1. First, prepare the mango salsa. In a medium bowl, combine the diced medium ripe mango, 1/4 cup of finely diced red onion, the minced small jalapeño (if using), 2 tablespoons of chopped fresh cilantro, 1 tablespoon of fresh lime juice, and 1/4 teaspoon of salt. Toss gently to combine and set aside to let the flavors meld.
2. Pat the 8 oz flat iron steak dry with paper towels. In a small bowl, mix together 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Rub this spice mixture evenly over both sides of the steak.
3. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a drizzle of cooking oil (about 1 teaspoon) and once hot, sear the seasoned steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness (130-135°F for medium-rare).
4. Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-7 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
5. While the steak rests, prepare the tostada shells. Heat 1/4 cup of canola or vegetable oil in a clean skillet (or wipe out the steak skillet) over medium-high heat.
6. Carefully place one or two 6-inch corn tortillas into the hot oil. Fry for 1-2 minutes per side, flipping once, until golden brown and crispy.
7. Remove the fried tortillas with tongs and place them on a plate lined with paper towels to drain excess oil. Sprinkle lightly with a pinch of salt immediately. Repeat with the remaining tortillas.
8. Once rested, thinly slice the flat iron steak against the grain into bite-sized pieces or strips.
9. To assemble the tostadas, spread a small amount of optional mashed avocado (if using) onto each crispy corn tortilla.
10. Divide the sliced steak evenly among the four tostada shells.
11. Spoon a generous amount of the fresh mango salsa over the steak on each tostada.
12. If desired, crumble 2 tablespoons of cotija cheese over the top for an added salty finish. Serve immediately to enjoy the crunch.

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