Steak and Egg Tostadas

Steak and Egg Tostadas
  • 2 servings
  • 30 minutes to prepare
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Ingredients

  • 2 large, floured tortillas
  • 1 ripe avocado
  • 1/2 lime, juice only
  • Salt and pepper to taste
  • 200g sirloin or ribeye steak
  • 25ml vegetable oil
  • 4 free range eggs
  • 25g butter
  • 1 tub tomato salsa
  • 1tbsp pickled jalapeños, chopped
  • 1tbsp coriander, chopped

Instructions

Method:

  1. Use a large pastry cutter or a small saucer to cut out 2 smaller circles from the floured tortillas and place onto a baking tray.
  2. Preheat the oven to 200°c/180°c Fan/392°F/Gas Mark 6 and bake the tortillas in the oven for 5 minutes until crisp and then allow to cool.
  3. Carefully cut the avocado in half and remove the stone. Spoon out the flesh into a bowl and mix with the lime juice, season to taste and leave to one side.
  4. Pan fry the steak in oil to your desired cook. Approximately 2 minutes each side for medium, 30 seconds less per side for medium rare or add 30 seconds for well done.
  5. Season with salt and pepper and allow to rest
  6. Fry the eggs in butter until crispy at the edges, the white is cooked, but the yolks are still runny and golden
  7. Spread some avocado on the tostadas then top with slices of steak, a fried egg and a spoonful of salsa.
  8. Garnish with chopped jalapeños and coriander.

Chef’s Tip:

Tostadas are smaller baked or fried tortillas, when buying larger tortillas and cutting to size, cut the excess into smaller pieces, bake in the oven or air fryer until crispy and serve as tortilla chips with any leftover salsa.