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Smoky Skirt Steak Tostadas

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Smoked lager and chipotle pepper make a winning combination in this skirt steak marinade. If you don’t like tostadas, wrap up the filling with soft flour or corn tortillas instead. Too cold to grill? Broil the steak, pepper and onion, or use a grill pan.

Makes: 10 tostadas

  • 1 12-ounce bottle rauchbier or other smoked beer
  • 12 teaspoon ground chipotle chili
  • 12 teaspoon coarse salt
  • 112 pounds skirt steak, trimmed
  • 1 pound tomatoes, seeded and diced
  • 1 jalapeño, seeded (if desired) and minced
  • 3 scallions, thinly sliced
  • 14 cup minced fresh cilantro
  • 2 teaspoons lime juice
  • salt to taste
  • 1 ripe avocado, pitted
  • 3 scallions, thinly sliced
  • 1 garlic clove, minced
  • 2 teaspoons lime juice
  • salt to taste
  • canola oil, for grilling
  • 1 large pepper (any color), stemmed, seeded and quartered
  • 1 large onion, cut into 12-inch-thick slices
  • 10 tostada shells shredded Monterey Jack cheese, sour cream and hot sauce for serving


•     MAKE THE MARINADE: Whisk together the beer, chipotle and salt and pour into a large sealable bag. Add the steak and marinate in the refrigerator, turning once, for at least 1 hour or up to 24 hours.
•     MAKE THE SALSA: Right before you cook the steak, make the salsa and guacamole. To make salsa, combine the tomatoes, jalapeño, scallions, cilantro, lime juice and salt in a medium bowl.
•     MAKE THE GUACAMOLE: Mash the avocado in a small bowl. Stir in the scallions, garlic,
lime juice and salt. Cover and refrigerate.
•     Preheat grill to medium-high. Clean the grill rack. Dip a piece of crumpled paper towel into a small bowl of canola oil. Grasping the oiled paper towel with long-handled tongs, rub over the grill rack. Oil the grill rack or brush grill pan with oil.
•     Grill the steak, turning once, about 10 minutes total for medium. Grill pepper quarters and onion slices until lightly charred and tender, about 10 minutes total. Let steak rest 5 minutes on a clean cutting board before thinly slicing against the grain and then chopping into bite-sized pieces. Chop the pepper and onion.
•     Toss the steak, peppers and onion together and serve in a bowl. Serve with the salsa,
guacamole, cheese, sour cream and hot sauce on tostada shells.


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