If you’re looking for a meal that’s packed with bold Mexican-inspired flavors and comes together with simple ingredients, these Easy Grilled Steak Tostadas are about to become your new favorite dinner. Perfectly grilled juicy steak layered over crispy tostada shell with creamy guacamole, homemade pico de gallo and cheese for an easy meal that’s perfect for weeknight dinners, Taco Tuesday, or feeding a hungry crowd.
For more Mexican inspired recipes check out my Easy Al Pastor Tacos, Smoked Beef Enchilada Casserole, or Elotes Grilled Corn.
Why You’ll Love This Recipe
This Easy Grilled Steak Tostada is the perfect meal for a busy night and even better as leftovers the next day. Cooking steak over charcoal gives every bite an irresistible smoky flavor that simply can’t be matched. Combined with crunchy tostadas and fresh toppings, every bite delivers the perfect balance of texture and flavor. Whether you’re using leftover grilled steak or cooking a fresh batch over the fire, this recipe is an easy way to turn simple ingredients into a restaurant-quality meal at home.
- Easy enough for busy weeknights.
- Ready in about 30 minutes.
- Packed with smoky grilled flavor.
- Great way to use leftover steak.
- Perfect for Taco Tuesday, Cinco de Mayo, or family dinners.
- Easily customizable with your favorite toppings.
- Made on a charcoal grill for authentic grilled flavor.
Ingredients needed to make an Easy Grilled Steak Tostada
- Steak: Flank steak is one of the best cuts for grilling because it cooks quickly while staying juicy and flavorful.
- Guacamole: I used store-bought fresh guacamole, but you can make your own.
- Tostada shells: store-bought tostada shells make this recipe incredibly easy, but you can also crisp corn tortillas on the grill or in the oven.
- Tomato: freshly chopped tomatoes give brightness to a homemade pico de gallo.
- Onion: chopped white onion for a sharp and crunchy bite in the pico.
- Jalapeno: chopped fresh jalapenos for some heat.
- Lime: brings zestiness to the homemade pico de gallo.
- Cotija Cheese: salty, crumbly Cotija cheese adds authentic Mexican flavor.
How to make a Homemade Pico de Gallo
Aside from the perfectly grilled flank steak, this homemade pico de gallo is the ideal topping for this Easy Grilled Steak Tostada recipe.
Start by cutting the tomatoes into wedges and removing the membrane. Finely cube up the slices and drop them in a bowl. Next, cube half a white onion and 2-4 jalapenos. Finally, finely chop some cilantro, add salt and add some freshly squeezed lime juice.
Mix the ingredients together and adjust seasoning to your preference.
Recipe Tip
To avoid too much heat, remove the seeds from the jalapenos.
Dad’s Seasonings
Must have grillin seasonings!
How to grill Flank Steak
I decided to cook this Easy Grilled Steak Tostada on my griddle. Because of that, I cubed up the flank steak while still raw.
Start by slicing into 1 inch slices and then cubing the strips. Drizzle some olive oil all over and season with Dad’s Taco seasoning. Mix the flank steak cubes to ensure even coating all around.
Preheat the grill to a medium indirect heat. Drop the seasoned steak cubes onto the hot surface and let it sear for 1-2 minutes. Start flipping the meat every 1 -2 minutes until the steak is fully cooked. This will take 5-7 minutes.
Assemble the Easy Grilled Steak Tostada
Once the main ingredients are prepped and grilled it’s finally time to assemble the Easy Grilled Steak Tostada.
Start by adding a generous layer of guacamole to the tostada. Next add a large spoonful of grilled steak followed by the homemade pico de gallo.
Top everything off by drizzling some mexican crema or sour cream and cotija cheese.
Leftovers and Storage
If you have any leftovers, store the steak separately in an airtight container in the refrigerator for up to 4 days.
Keep toppings refrigerated in separate containers. Store tostada shells at room temperature to maintain their crunch.
Assemble fresh when ready to eat for lunch or dinner.
Final Thoughts
These Easy Grilled Steak Tostadas are everything you want in an easy grilled dinner—crispy, fresh, and loaded with bold flavor. Cooking the steak over charcoal creates an incredible crust while keeping the inside juicy and tender, making every bite unforgettable.
Whether you’re planning a casual weeknight meal, hosting friends for Taco Tuesday, or looking for a creative way to use leftover steak, this recipe delivers big flavor with minimal effort. Fire up the grill, pile on your favorite toppings, and enjoy a meal that’s guaranteed to become a regular part of your grilling rotation.
Frequently Asked Questions:
What steak works best for tostadas? Flank steak and skirt steak are the most popular because they grill quickly and slice beautifully, but sirloin, ribeye, or New York strip all work well.
Can I use leftover steak? Absolutely! This is a great recipe to reuse any left over steak you have from the day before.
How do I keep tostadas from getting soggy? Assemble them immediately before serving. Keep the remaining ingredients in seperate dishes during serving and in storage.
If you tried Easy Grilled Steak Tostada or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Easy Grilled Steak Tostada
These Easy Grilled Steak Tostadas feature juicy charcoal grilled steak and homemade fresh pico de gallo for an easy Mexican-inspired dinner.
Course Main Course, lunch, dinner, brunch, party food
Cuisine Mexican
Keyword easy grilled steak tostada, taco tuesday recipe, grilled flank steak, guacamole, pico de gallo, mexican recipe, summer recipe, grilled recipe, grillin with dad recipes.
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes Servings 4 People
Calories 580kcal
Steak Ingredients
- 1 lbs. Flank steak
- 2 tbsp Taco seasoning
- 1 tbsp Olive Oil
Pico de Gallo Ingredients
- 3 Roma tomatoes
- 1 White onion
- 4 Jalapenos
- 1/3 cup Chopped cilantro
- 1 Lime
- Salt for taste
Other Tostada Toppings
- 1 cup Guacamole
- 1/2 cup Cojita cheese
- 1/2 cup Mexican creme or sour cream
- 8 Tostadas
For the Pico de Gallo, start by cutting the tomatoes into wedges and removing the membrane. Cube up the slices. Throw them into a bowl. Cube half a white onion and 1-2 jalapenos. Add chopped cilantro, salt and some freshly squeezed lime juice. Mix the ingredients together and adjust seasoning to your preference.
For the flank steak, start by slicing into 1 inch slices and then cubing the strips. Drizzle some olive oil all over and season with Taco seasoning. Mix the flank steak cubes to ensure even coating all around.
Preheat the grill to a medium indirect heat. Drop the seasoned steak cubes onto the hot surface and let it sear for 1-2 minutes. Start flipping the meat every 1 -2minutes until the steak is fully cooked. This will take 5-7 minutes.
Start by adding a generous layer of guacamole to the tostada. Next add a large spoonful of grilled steak followed by the homemade pico de gallo. Top everything off by drizzling some Mexican crema or sour cream and cojita cheese. Enjoy!
Instead of Flank steak, use skirt steak.
To avoid too much heat, remove the seeds from the jalapenos.
Use store bought fresh guacamole to speed up the prep work. Calories: 580kcal | Carbohydrates: 36g | Protein: 32g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 610mg | Potassium: 1025mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1104IU | Vitamin C: 37mg | Calcium: 197mg | Iron: 3mg
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