Tostadas with Beef Flat-Iron Steaks
- Meat type
GREEN HERB AND MUSTARD SALSA
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 tsp olive oil.
Allow to bloom 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 on each side.
Transfer to a plate, cover lightly with foil 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.
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.
Our expert Master Graders only select the best beef that meets the rigorous standards of our unique Eating Quality System®. Named for their unique shape, these Beef Flat-Iron Steaks are removed from the shoulder, and are surprisingly tender and naturally marbled.