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OMUGI Mexican Flank Steak Tostadas

Serves
10
Prep
15mins
Cook
2hrs
DIFFICULTY
easy
Ingredients
  • 1kg OMUGI flank steak
  • 1 Mexican beer
  • For Steak Marinade:
  • ½ cup chopped fresh coriander
  • ⅓ cup olive oil
  • ¼ cup soy sauce (optional)
  • Juice of 1 orange
  • Juice of 1 lime
  • 4 garlic cloves, minced
  • 1 jalapeño, seeded and diced
  • Salt and pepper to taste
  • 10 corn tortillas
  • Canola or vegetable oil for frying
  • For the Salsa:
  • 2 tomatoes, deseeded and diced
  • 1 corn cob
  • 1 jalapeno, deseeded and finely diced
  • 1 avocado, diced
  • 1 small red onion, diced
  • 1 small bunch coriander, chopped
  • Juice of 1 lime
  • 1 tbsp olive oil
  • Salt and pepper to taste
Method
  • Using a stick blender or a food processor, blitz all steak marinade ingredients until smooth. Place steak into a dish, add marinade and coat. Cover with cling wrap and marinade in the fridge for at least 2 hours, up to 24 hours.
  • Preheat oven to 140°C.
  • Place marinated steak into a baking dish. Pour the beer around the steak. Cover with foil or lid and cook in the oven for 2 hours or until the meat pulls apart easily.
  • While the steak is cooking in the oven, to make the salsa, heat a grill pan over high heat, add the corn cob and cook turning for a few minutes until charred. Remove and slice off corn kernels. Add the corn and all other salsa ingredients to a bowl and toss gently to combine.
  • Once cooked, pull the steak with two forks, mixing through with the beer and juices in the pan.
  • To make the tostadas, in a medium deep frying pan, pour in enough canola or vegetable oil to cover the bottom of the pan. Heat oil over medium heat and once hot, fry the tortillas for 30 seconds - 1 minute either side until crispy. Remove onto a tray lined with paper towel.
  • To build, place the tostadas onto a serving board. Top with pulled flank steak and the salsa and serve!
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