Crispy Steak Tostadas with Chilean Pebre and Avocado Crema

Name: Crispy Steak Tostadas with Chilean Pebre and Avocado Crema
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb NY strip steak; 3 tbsp olive oil; to taste salt; 0.5 tsp black pepper; 2 Roma tomatoes; 0.5 red onion; 1 jalapeño; 0.25 cup fresh cilantro; 0.25 cup fresh parsley; 2 unit lime; 2 avocados; 0.25 cup sour cream or yogurt; 1 garlic clove; 2 tbsp cilantro; to taste pepper; shredded lettuce or cabbage; queso fresco; 2 Roma tomatoes; 0.5 red onion; 1 jalapeño; 0.25 cup fresh cilantro; 0.25 cup fresh parsley; 2 tbsp olive oil; 1 unit lime; to taste salt; to taste pepper; 2 avocados; 0.25 cup sour cream or yogurt; 1 unit lime; 1 garlic clove

Crispy steak tostadas topped with a bright Chilean pebre and silky avocado crema. The combination of tender NY strip, fresh herbs, and tangy lime makes a vibrant, crowd‑pleasing dinner.

Maker: Mo Flavors

From: Instagram(view original)

Crispy Steak Tostadas with Chilean Pebre and Avocado Crema

Prep Time

20 min

Cook Time

30 min

Servings

About this saved recipe

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Cooking context

50 min estimated total time for 4 servings.

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Dinner Mexican Steak Tostadas

Ingredients

shredded lettuce or cabbage
queso fresco

Pebre Chileno

2 Roma tomatoes
0.5 red onion
1 jalapeño
1/4 cup fresh cilantro
1/4 cup fresh parsley
2 tbsp olive oil
1 unit lime
to taste salt
to taste pepper

Avocado Crema

2 avocados
1/4 cup sour cream or yogurt
1 unit lime
1 garlic clove
2 tbsp cilantro
to taste salt

Steak

1 lb NY strip steak
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

Instructions

1
1. Prepare the pebre: combine the finely diced Roma tomatoes, finely diced red onion, seeded and minced jalapeño, chopped fresh cilantro, chopped fresh parsley, 2 tbsp olive oil, and the juice of one lime in a medium bowl.
2
2. Season the pebre with salt and pepper to taste, then stir gently and let it rest at room temperature for at least 15 minutes so the flavors meld.
3
3. While the pebre rests, make the avocado crema: place the ripe avocados, 0.25 cup sour cream (or yogurt), the juice of the second lime, the garlic clove, and 2 tbsp chopped cilantro into a blender.
4
4. Blend until smooth, adding a splash of water if needed to achieve a drizzle‑able consistency; season with salt to taste and set aside.
5
5. Pat the NY strip steak dry with paper towels, then rub it with 1 tbsp olive oil, 1 tsp salt, and 0.5 tsp black pepper, ensuring an even coating.
6
6. Heat a cast‑iron skillet or grill pan over high heat until it is very hot (about 450°F/446°F).
7
7. Sear the steak for 3–4 minutes per side for medium‑rare, adjusting time if you prefer a different doneness; the interior should reach about 130°F/129°F.
8
8. Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 5–10 minutes to retain juices.
9
9. While the steak rests, warm the tostada shells on the skillet for 30 seconds per side, just until they are crisp but not burnt.
10
10. Slice the rested steak thinly against the grain.
11
11. Assemble each tostada: spread a layer of shredded lettuce or cabbage on the shell, top with a generous portion of sliced steak, then spoon a heaping spoonful of the rested pebre over the meat.
12
12. Drizzle avocado crema over the top, then crumble queso fresco and sprinkle extra cilantro for garnish.
13
13. Finish with a final squeeze of fresh lime juice and serve immediately while the tostadas remain crisp.