Ribeye Tostadas With Guacamole
These steak tostadas are savory, crispy, and loaded with tender, marinated steak and creamy guacamole. The bright citrus and smoky seasonings balance perfectly with the richness of the beef, making every bite irresistible. Serve them alongside an ice‑cold Coca‑Cola for a perfect pairing.
Total Time
1 hr 20 min
1 hr 20 min
Prep Time
1 hr
1 hr
Cook Time
20 minutes
20 min
Total Time
1 hr 20 min
1 hr 20 min
Prep Time
1 hr
1 hr
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
Steak
- 1 lb boneless ribeye steaks, cut into 1-inch cubes
- 1 ½ tablespoons neutral cooking oil
- 2 ½ teaspoons kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 2 limes, juiced
Guacamole
- 3 ripe large avocados
- 2 serrano chiles, stems and seeds removed, minced
- 2 limes, juiced
- ¼ cup finely chopped fresh cilantro
- 1 teaspoon kosher salt
- ¾ teaspoon dried red pepper flakes
Additional Ingredients
- 1 cup sliced pickled red onions
- ½ cup fresh cilantro leaves
- 8 tostadas
Nutrition Info
- Calories 871
- Fat 58g
- Carbs 42g
- Fiber 11g
- Sugar 3g
- Protein 46g
Estimated values based on one serving size.
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Preparation
- Make the steak: Toss together the cubed steak, oil, salt, cumin, paprika, garlic powder, onion powder, black pepper, smoked paprika, and lime juice in a large bowl until evenly coated. Let marinate in the refrigerator for 30 minutes.
- Preheat the grill to 400°F (200°C). Skewer the marinated steak onto about 7 skewers. Arrange the skewers diagonally across clean grill grates. Cover the grill lid, and cook until cooked through, about 20 minutes, flipping skewers halfway through. Remove from the grill. Let rest for about 10 minutes. Remove the steak from the skewers, and cut into bite-sized pieces. Cover with foil to keep warm.
- While the steak cooks, make the guacamole: Place the avocados, serranos, lime juice, finely chopped cilantro, salt, and red pepper flakes in a large bowl. Mash and mix until slightly chunky.
- Spread a layer of the guacamole on each tostada. Top evenly with the steak, pickled onions, and cilantro. Serve immediately.
- Enjoy!