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Some nights you want a dinner that feels a little fun and different, but still comes together fast. These 30-Minute Steak Tostadas are one of those meals that look impressive but are actually incredibly simple to make.
Juicy skillet steak, creamy beans, crisp tostadas, and fresh toppings come together for a dinner that everyone at the table can enjoy. The best part? It’s one meal made two ways. Adults can enjoy fully loaded tostadas, while kids get the same ingredients served as a taco snack plate so they can dip, build, and eat in a way that feels easy for them.
It’s a great way to keep taco night exciting while still using the same simple ingredients – and it all comes together in about 30 minutes.
30 Minute Steak Tostadas
- 1–1¼ lb flank steak or skirt steak
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- Juice of ½ lime
Tostadas
- 8 tostada shells
- 1 cup refried beans (pinto or black)
- 1–2 tbsp water (to loosen beans)
Toppings
- 1 cup shredded romaine lettuce
- 1 cup cherry tomatoes, diced
- ½ cup crumbled cotija cheese (or feta)
- ½ avocado, sliced
- ¼ cup thinly sliced red onion
- Fresh cilantro
Directions:
- Pat the steak dry.
- Rub with: olive oil, salt, pepper, chili powder, cumin, garlic powder, oregano, lime juice
- Let sit while you prep the toppings.
- Heat a large skillet over medium-high heat until very hot.
- Cook the steak 4–5 minutes per side for medium-rare.
- Remove from the pan and let rest 5–10 minutes.
- Slice very thin against the grain. (For the kid plates, cut some of the steak into small bite-sized pieces.)
- Place tostada shells on a baking sheet and warm in a 400°F oven for 3–4 minutes until crisp.
- Heat refried beans in a small saucepan or microwave with 1–2 tablespoons water to loosen them.
- Stir in a small pinch of cumin and salt if desired.
- Spread 2–3 tablespoons beans onto each tostada shell.
- Add desired toppings
- Drizzle with avocado lime crema and finish with fresh cilantro.
Click HERE for a Downloadable Recipe Card!
- ½ cup store-bought guacamole
- ¼ cup Greek yogurt or sour cream
- Juice of ½ lime
- 1–2 tbsp water (to thin)
- Pinch garlic powder (optional)
Whisk together until smooth and drizzleable. Let sit a few minutes for flavors to combine.
Serve the same ingredients separated on a plate so kids can dip and build their own bites.
Kid Plate Components
-
steak bites
-
tortilla chips
-
warm refried beans (for dipping)
-
avocado slices
-
cherry tomatoes
-
shredded cheese or cotija
-
avocado lime crema for dipping
It’s essentially taco night in snack-plate form.
Teresa Tips:
-
Slice the steak thin
Cutting the steak very thin against the grain keeps it tender and kid-friendly. -
Beans first on the tostada
The beans act like glue so the toppings stay in place. -
Let the crema sit briefly
The guacamole loosens slightly and the flavors meld after a few minutes.
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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