Tostadas with Beef Flat-Iron Steaks

By Dish Magazine
Tostadas with Beef Flat-Iron Steaks
Preparation Time
Cooking Time
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  • 1 pack of Silver Fern Farms Beef Flat-Iron Steaks
  • 2 fresh corn cobs
  • olive oil
  • 8 x 10cm corn tortillas
  • 1½ cups grated aged cheddar cheese
  • sea salt and ground pepper

Green herb and mustard salsa

  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ cup each tightly packed mint and parsley leaves
  • 1 tablespoon capers
  • 2 cloves garlic, crushed
  • sea salt and ground pepper


  • Green Herb and Mustard Salsa
  • Sour cream
  • Sliced avocado
  • Crumbled feta
  • Sliced green
  • Chillis
  • Coriander


Rub the corn cobs with a little oil, season then grill on a preheated grill plate until lightly golden. Cut down the side of the cobs to remove the kernels.

Remove the beef flat-iron steaks from the fridge and packaging. Season with pepper and 1 teaspoon olive oil. Allow to rest at room temperature for 10 minutes. Salt the meat just prior to cooking.

Place the tortillas on a flat, lined baking tray and top each one with cheese, leaving a 1cm border. Bake for 8 minutes or until the cheese is melted and golden.

Heat a pan on a medium-high heat. Cook the beef flat-iron steaks for 3–4 minutes each side.

Transfer to a plate, cover lightly and rest for 5 minutes before slicing thinly against the grain.

Green herb and mustard salsa:

Whisk the oil, vinegar and mustard in a bowl and season with salt and pepper. 

Place the herbs, capers and garlic on a chopping board and chop everything together to form a coarse chunky paste.

Add to the bowl and combine.

To serve:

Spread each tostada with sour cream, then top with corn, avocado, feta, sliced steak, green chillis and coriander. Drizzle with the salsa and serve immediately. Makes 8

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