Steak & Poblano Tostadas with Cilantro Shrimp & Vegetable Salad
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Steak & Poblano Tostadas

with Cilantro Shrimp & Vegetable Salad

Group Created with Sketch. 45 min
$17.99/SERVING
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 840 Cals/serving
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ORIGIN
Spanish for “toasted,” tostadas are a classic Mexican dish which started as a way to use tortillas that were too stale for tacos. Once toasted (or fried), the crisp tortillas are covered with a variety of meats, vegetables, and toppings.

INGREDIENT IN FOCUS
Inspired by the flavors of Mexican enchilada sauce, our guajillo sauce gets its flavor from tomato paste, garlic, and guajillo—a chile beloved for its versatility and delicate spice.
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fresh
ingredients
Steak & Poblano Tostadas with Cilantro Shrimp & Vegetable Salad
Title
  • 1 8-Oz Flank Steak
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 Flour Tortillas
  • 2 Persian Cucumbers
  • 1 Lime
  • 4 oz Grape Tomatoes
  • 1 Poblano Pepper
  • 1 bunch Mint
  • 1 Shallot
  • ⅓ cup Guajillo Chile Pepper Sauce
  • ¼ cup Cilantro Sauce
  • ¼ cup Sour Cream
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Raw Pepitas
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Small dice the cucumbers. Halve the tomatoes. Peel the shallot; halve lengthwise, then thinly slice crosswise. Quarter the lime. In a large bowl, combine the diced cucumbers, halved tomatoes, sliced shallot, and the juice of 2 lime wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the guajillo chile sauce and sour cream. Taste, then season with salt and pepper if desired. Pick the mint leaves off the stems.

Toast the pepitas
2 Toast the pepitas

While the vegetables marinate, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they cook). Transfer to a bowl and immediately season with salt. Wipe out the pan.

Cook the shrimp & make the salad
3 Cook the shrimp & make the salad

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to the bowl of marinated vegetables. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the steak
4 Cook the steak

Pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Bake the tortillas & pepper
5 Bake the tortillas & pepper

Meanwhile, place the tortillas and pepper on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat and arrange in an even layer. Bake 6 to 8 minutes; or until the tortillas are lightly browned and crispy and pepper is browned and blistered. Transfer to a cutting board. When cool enough to handle, cut off and discard the stem of the pepper. Halve lengthwise, then remove the ribs and seeds. Roughly chop. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Finish & serve your dish
6 Finish & serve your dish

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Assemble the tostadas using the sliced steak, chopped pepper, cheese, toasted pepitas, and mint leaves (tearing just before adding). Drizzle with the guajillo sour cream. Serve the tostadas with the shrimp and vegetable salad and remaining lime wedges on the side. Enjoy!

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Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Small dice the cucumbers. Halve the tomatoes. Peel the shallot; halve lengthwise, then thinly slice crosswise. Quarter the lime. In a large bowl, combine the diced cucumbers, halved tomatoes, sliced shallot, and the juice of 2 lime wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the guajillo chile sauce and sour cream. Taste, then season with salt and pepper if desired. Pick the mint leaves off the stems.

2 Toast the pepitas

While the vegetables marinate, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they cook). Transfer to a bowl and immediately season with salt. Wipe out the pan.

Toast the pepitas
Cook the shrimp & make the salad
3 Cook the shrimp & make the salad

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to the bowl of marinated vegetables. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Cook the steak

Pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Cook the steak
Bake the tortillas & pepper
5 Bake the tortillas & pepper

Meanwhile, place the tortillas and pepper on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat and arrange in an even layer. Bake 6 to 8 minutes; or until the tortillas are lightly browned and crispy and pepper is browned and blistered. Transfer to a cutting board. When cool enough to handle, cut off and discard the stem of the pepper. Halve lengthwise, then remove the ribs and seeds. Roughly chop. Thoroughly wash your hands, knife, and cutting board immediately after handling.

6 Finish & serve your dish

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Assemble the tostadas using the sliced steak, chopped pepper, cheese, toasted pepitas, and mint leaves (tearing just before adding). Drizzle with the guajillo sour cream. Serve the tostadas with the shrimp and vegetable salad and remaining lime wedges on the side. Enjoy!

Finish & serve your dish