Get ready to transform your dinner routine with these mouthwatering Skirt Steak Tostadas that blend the perfect balance of smoky, tender meat, creamy black beans, and vibrant mango salsa. This Mexican-inspired dish is not just a meal—it's a culinary adventure that promises to transport you to the streets of Mexico with every crispy, flavor-packed bite. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, these tostadas are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb skirt steak
- 8 tostada shells
- 1 can black beans, rinsed
- 1 mango, diced
- 1/2 red onion, diced
- 1 jalapeño, minced
- Juice of 1 lime
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Remove skirt steak from refrigerator 30 minutes before cooking to bring to room temperature. Pat the steak dry with paper towels and season generously with salt and pepper on both sides.
- Prepare the mango salsa by combining diced mango, minced red onion, minced jalapeño, lime juice, and a pinch of salt in a medium bowl. Mix well and set aside to allow flavors to meld.
- Heat a cast-iron skillet or grill pan over high heat. Ensure the cooking surface is very hot before adding the steak to achieve a good sear.
- Cook the skirt steak for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness. Use tongs to flip the steak only once.
- Once cooked, transfer the steak to a cutting board and let it rest for 5-7 minutes to allow juices to redistribute.
- While the steak rests, warm the black beans in a small saucepan over medium heat. Season with a pinch of salt and pepper.
- Slice the rested steak against the grain into thin strips, which will ensure tenderness.
- Warm the tostada shells in the oven at 350°F for 3-4 minutes to crisp them up.
- Assemble the tostadas by spreading warm black beans on each shell, topping with sliced steak, and generously spooning mango salsa over the top.
- Garnish with fresh cilantro leaves and serve immediately while everything is warm and crisp.
Tips
- Temperature is Key: Always let your skirt steak come to room temperature before cooking to ensure even heat distribution and a perfect sear.
- Sear Like a Pro: Use a cast-iron skillet or grill pan and make sure it's scorching hot before adding the steak. This creates a delicious caramelized crust.
- Slice Against the Grain: When cutting your steak, always slice perpendicular to the muscle fibers to guarantee maximum tenderness.
- Fresh is Best: Use ripe, fresh mangoes for your salsa to get the brightest, most vibrant flavor.
- Make Ahead: Prepare your mango salsa in advance and let it sit for 30 minutes to allow the flavors to meld and intensify.
- Customize Your Heat: Adjust the jalapeño amount to suit your spice tolerance—remove seeds for less heat, or add more for a spicier kick.
- Crispy Tostada Secret: Warm your tostada shells in the oven just before serving to ensure they stay crisp and don't get soggy.
Nutrition Facts
Calories: 416kcal
Carbohydrates: 43g
Protein: 25g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 60mg
