Savory Skirt Steak Tostadas

Here’s my go-to skirt steak tostadas recipe, with crispy corn tortillas topped with tender, well-seasoned meat, fresh lettuce, tomatoes, and a squeeze of lime – plus my simple secret sauce that brings it all together.

These tostadas are always a hit at our house, especially on busy weeknights. I usually prep extra toppings so everyone can build their own, and somehow there are never any leftovers. Nothing beats a DIY tostada bar for dinner, right?

What Kind of Skirt Steak Should I Use?

There are actually two different cuts of skirt steak you might find at the meat counter – inside and outside skirt steak. Outside skirt is generally more tender and a bit thicker, making it the preferred choice for tostadas, but either type will work well. When shopping, look for meat with good marbling and a bright red color. Since skirt steak is a relatively thin cut, make sure not to overcook it – a quick sear on high heat to medium-rare or medium is perfect to keep it tender. If you can’t find skirt steak, flank steak makes a good substitute, though you’ll want to slice it a bit thinner since it’s typically thicker than skirt steak.

Options for Substitutions

This tostada recipe is pretty flexible and you can make several swaps if needed:

• Skirt steak: If you can’t find skirt steak, flank steak or flat iron steak make great alternatives. Even sirloin can work in a pinch – just don’t overcook it!
• Chipotle pepper paste: You can use 1 minced chipotle pepper in adobo sauce, or if you want less heat, try 1 teaspoon of regular paprika plus a dash of liquid smoke.
• Tostada bases: No tostadas? You can make your own by baking corn tortillas in the oven until crispy, or use flat taco shells. Flour tortillas work too, just cook them until crispy.
• Monterey Jack cheese: Feel free to swap with cheddar, Mexican cheese blend, or queso fresco. Each will give a slightly different but equally tasty result.
• Tequila: For the sauce, you can skip the tequila and add an extra splash of lime juice, or use a tablespoon of white wine vinegar instead.
• Mexican oregano: Regular oregano works fine here, though you might want to use a bit less as it’s typically more potent than the Mexican variety.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking skirt steak is slicing it incorrectly – always remember to cut against the grain (perpendicular to the muscle fibers) to ensure tender, easy-to-bite pieces rather than tough, chewy meat. Another common error is overcooking the skirt steak; since it’s a thin cut, it only needs 3-4 minutes per side for medium-rare – any longer and you’ll end up with leather-tough meat. To prevent soggy tostadas, make sure to warm your refried beans separately and spread them on just before serving, as letting them sit too long on the tostada shell will make it lose its crunch. For the best flavor development, let your marinated steak come to room temperature for 30 minutes before cooking, and always let it rest for 5-10 minutes after cooking before slicing to keep all those flavorful juices inside.

What to Serve With Tostadas?

Mexican rice and black beans make perfect side dishes for these hearty steak tostadas – they’ll help round out your meal while keeping with the Mexican theme. A simple cabbage slaw with lime dressing adds a nice crunch and helps cut through the richness of the meat and sauces. For something fresh and light, try serving a side of elote (Mexican street corn) or a simple cucumber and jicama salad dressed with lime juice and chili powder. If you’re hosting a party, you might want to put out some tortilla chips with fresh pico de gallo or guacamole for snacking.

Storage Instructions

Keep Components Separate: For the best tostadas the next day, store all your components separately. Keep the cooked steak in an airtight container in the fridge for up to 3 days. The tequila cilantro sauce and avocado salsa will stay fresh in sealed containers for about 2 days – though the avocado might darken a bit.

Prep Ahead: You can make the tequila cilantro sauce a day ahead – it actually tastes even better after the flavors have time to mingle! The steak can be marinated up to 24 hours in advance. Just remember to keep the tostada shells in an airtight container at room temperature to stay crispy.

Assemble Fresh: These tostadas are best when assembled right before eating. If you have leftover steak, quickly warm it in a skillet before building your tostadas. The crispy shells can get soggy if they sit too long with toppings, so it’s best to build them as you’re ready to eat!

Preparation Time	30-60 minutes
Cooking Time	15-20 minutes
Total Time	45-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 130-150 g
• Fat: 150-170 g
• Carbohydrates: 130-150 g

Ingredients

For the skirt steak:

• 1 tsp chipotle paste
• 1.5 lb skirt steak
• 1 tsp fine salt
• 1/4 tsp cayenne pepper
• 1/2 tsp Mexican chili powder
• 3 tbsp mayonnaise (I prefer Hellmann’s)
• 1/2 tsp dried Mexican oregano

For the avocado salsa:

• 1/2 tsp fine salt
• 1 medium tomato
• 1/2 ripe avocado
• 1 tbsp lime juice
• 1/2 tsp Mexican chili powder
• 1 tbsp chopped cilantro

For the tequila cilantro sauce:

• 2 tbsp finely chopped cilantro
• 1 to 2 tsp fresh lime juice
• cayenne, to taste
• salt, to preference
• 2 tbsp sour cream (full-fat for richness)
• 3 tbsp mayonnaise
• 2 tbsp tequila

For assembly:

• 1 cup grated Monterey Jack cheese
• 2 cups shredded romaine lettuce
• 1 cup refried beans
• 6 corn tostada shells

Step 1: Prepare and Marinate the Skirt Steak

Create a marinade by combining chipotle paste, 1/2 teaspoon of Mexican chili powder, oregano, 1 teaspoon of salt, cayenne pepper, and mayonnaise in a bowl.

Mix well to combine the ingredients.

Rub this mixture evenly all over the skirt steak.

Allow the steak to marinate for at least 30 minutes at room temperature, or cover and refrigerate overnight for enhanced flavor.

Step 2: Cook the Skirt Steak

Preheat a grill or grill pan over medium-high heat.

Lightly rub the grill or pan with olive oil to prevent sticking.

Once hot, cook the skirt steak for 2 to 3 minutes per side, ensuring it’s caramelized and barely pink on the inside.

Once cooked, transfer the steak to a platter and keep it warm.

Step 3: Make the Avocado Salsa

In a separate bowl, combine diced tomato, avocado, lime juice, cilantro, the remaining 1/2 teaspoon of Mexican chili powder, and the remaining 1/2 teaspoon of salt.

Mix well and set the salsa aside, allowing the flavors to meld together.

Step 4: Prepare the Tequila Cilantro Sauce

In a small bowl, whisk together mayonnaise, sour cream, cilantro, tequila, lime juice, salt, and cayenne pepper until the mixture is smooth and well-blended.

This will be used to drizzle over the assembled tostadas.

Step 5: Heat the Refried Beans

In a small saucepan over medium-low heat, warm the refried beans until they are heated through.

Stir occasionally to ensure even heating.

Step 6: Assemble the Tostadas

Begin assembling the tostadas by spreading a layer of refried beans on each tostada shell.

Next, add slices of the cooked skirt steak, followed by shredded lettuce.

Spoon some Avocado Salsa on top, then add a sprinkle of cheese.

Finish by drizzling the Tequila Cilantro Sauce over the tostadas.

Serve promptly and enjoy the delicious combination of flavors.