Limousin Latest

Grilled Beef Tostadas

Published July 17, 2020

If you’re anything like me, you could eat Mexican food any day and every day of the week. These tostadas are a great way to soak up the grilling season and serve something the whole family will enjoy!

Ingredients

  • 1 beef Strip Steak Boneless, cut 3/4 inch thick (about 8 ounces each)
  • 1-1/4 cups HERDEZ Casera Salsa salsa
  • 4 small corn tortillas (5 to 6 inch diameter), toasted
  • 1 cup no-salt-added refried beans
  • 1 cup thinly sliced iceberg lettuce
  • 1/4 cup crumbled Cotija cheese
  • 1/4 cup diced red onion or pickled red onion

Directions

  1. Place beef steak and 1/2 cup Herdez® Casera Salsa in food-safe plastic bag; turn steak to coat.  Close bag securely and marinate in refrigerator 1 hour.
  2. Remove steak from marinade; discard marinade.  Place steak on grid over medium, ash covered coals.  Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Remove; let stand 5 minutes.  Cut steaks lengthwise in thirds, then crosswise into 1/4-inch thick pieces.
  4. Spread each tortilla with 1/4 cup refried beans.  Top with lettuce, beef and remaining 3/4 cup salsa.  Sprinkle with cheese and onion.

Recipe and images are courtesy of BeefItsWhatsForDinner.

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Limousin cattle deliver to your bottom line. With superior genetics, a simple crossbreeding plan and state-of-the-art selection tools, the Limousin breed will serve profit-minded cow/calf producers. In today’s competitive markets, taking advantage of all available opportunities is key. The Limousin breed offers a variety of options from Fullblood to Purebred to the Lim-Flex® hybrid (Limousin x Angus cross) to match your program’s needs and market goals. Crossbreeding for the right blend of muscle, maternal ability and profit is easy with Limousin seedstock.