Crispy Steak Tostadas – 50-Minute Recipe
Crispy steak tostadas topped with a bright Chilean pebre and silky avocado crema. The combination of tender NY strip, fresh herbs, and tangy lime makes a vibrant, crowd‑pleasing dinner.
Recipe by Mo Flavors· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- shredded lettuce or cabbage
- queso fresco
Pebre Chileno
- 2 Roma tomatoes
- 0.5 red onion
- 1 jalapeño
- 1/4 cup fresh cilantro
- 1/4 cup fresh parsley
- 2 tbsp olive oil
- 1 unit lime
- to taste salt
- to taste pepper
Avocado Crema
- 2 avocados
- 1/4 cup sour cream or yogurt
- 1 unit lime
- 1 garlic clove
- 2 tbsp cilantro
- to taste salt
Steak
- 1 lb NY strip steak
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 11. Prepare the pebre: combine the finely diced Roma tomatoes, finely diced red onion, seeded and minced jalapeño, chopped fresh cilantro, chopped fresh parsley, 2 tbsp olive oil, and the juice of one lime in a medium bowl.
- 22. Season the pebre with salt and pepper to taste, then stir gently and let it rest at room temperature for at least 15 minutes so the flavors meld.
- 33. While the pebre rests, make the avocado crema: place the ripe avocados, 0.25 cup sour cream (or yogurt), the juice of the second lime, the garlic clove, and 2 tbsp chopped cilantro into a blender.
- 44. Blend until smooth, adding a splash of water if needed to achieve a drizzle‑able consistency; season with salt to taste and set aside.
- 55. Pat the NY strip steak dry with paper towels, then rub it with 1 tbsp olive oil, 1 tsp salt, and 0.5 tsp black pepper, ensuring an even coating.
- 66. Heat a cast‑iron skillet or grill pan over high heat until it is very hot (about 450°F/446°F).
- 77. Sear the steak for 3–4 minutes per side for medium‑rare, adjusting time if you prefer a different doneness; the interior should reach about 130°F/129°F.
- 88. Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 5–10 minutes to retain juices.
- 99. While the steak rests, warm the tostada shells on the skillet for 30 seconds per side, just until they are crisp but not burnt.
- 1010. Slice the rested steak thinly against the grain.
- 1111. Assemble each tostada: spread a layer of shredded lettuce or cabbage on the shell, top with a generous portion of sliced steak, then spoon a heaping spoonful of the rested pebre over the meat.
- 1212. Drizzle avocado crema over the top, then crumble queso fresco and sprinkle extra cilantro for garnish.
- 1313. Finish with a final squeeze of fresh lime juice and serve immediately while the tostadas remain crisp.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest the pebre
Let the pebre sit at room temperature for at least 15 minutes before assembling.
Rest the steak
Cover the cooked steak loosely with foil and rest 5–10 minutes before slicing.
Warm tostada shells briefly
Heat each tostada shell 30 seconds per side in the hot skillet just until crisp.
Slice steak against the grain
After resting, slice the steak thinly against the grain for tender pieces.
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Frequently asked questions
- How long does it take to make Crispy Steak Tostadas with Chilean Pebre and Avocado Crema?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Crispy Steak Tostadas with Chilean Pebre and Avocado Crema recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crispy Steak Tostadas with Chilean Pebre and Avocado Crema recipe come from?
- It was shared by Mo Flavors on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.