Grilled Flat Iron Steak Tostada with Coconut-Chili Mayo and Guacamole
This delectable Mexican-style recipe features bold, tender flat iron steak with a crunchy tostada topped with pickled onions, sweet coconut-chili mayo, savory grilled corn, and creamy guacamole.
Servings: 8 servings
Ingredients
Pickled Red Onion
- 1 medium red onion, cut in half, sliced thinly
- 1 cup apple cider vinegar
- 3 tablespoons agave nectar or honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
Coconut-Chili Mayo
- 1 cup mayonnaise
- 1/4 cup coconut milk, unsweetened
- 1 tablespoon fresh lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon lemongrass paste
- 2 teaspoons sriracha
- Salt
- Pepper
Steak Marinade
- 1 cup olive oil
- 1/2 cup packed cilantro
- 1/2 cup packed Italian parsley
- 1/2 cup rough-chopped green onion
- Juice of 1 small lime
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 teaspoon serrano pepper, de-seeded, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 garlic cloves
- 1 pinch crushed red pepper
Grilled Corn
- 4 ears fresh yellow sweet corn, shucked, washed, and dried
- 1/4 cup olive oil
- 2 teaspoons Tajín Clásico seasoning
Guacamole
- 2 large ripe Hass avocados, pitted, meat removed
- 1/4 cup red onion, small diced
- 1/2 of a small Serrano pepper, minced
- 2 tablespoons cilantro, freshly chopped
- Juice of 1 medium lime
- Salt
- Pepper
Flat Iron Steak
- 4 6 oz. Omaha Steaks Flat Iron Steaks
- Steak marinade
- Guacamole
- Grilled corn
- Coconut-chili mayonnaise
- Pickled red onion
- Salt
- Pepper
- 2 teaspoons cumin, divided
- 2 teaspoons paprika, divided
- 8 yellow corn tostadas
- Tajín Clásico seasoning, for garnish
- 4 tablespoons cilantro, freshly chopped, for garnish
Instructions
Pickled Red Onion
- Place all ingredients except red onions in a medium saucepan, bring to a boil, and simmer for 2 minutes on medium heat to create pickling liquid.
- Place red onions in a small bowl; pour hot pickling liquid over onions, cover with plastic wrap, and let sit for 10 minutes.
- Allow to cool to room temperature before storing in refrigerator for later use.
Coconut-Chili Mayo
- Put all ingredients in a medium mixing bowl, add a pinch of salt and pepper, and whisk until well incorporated. Season to taste with salt and pepper.
- Steak Marinade
- Place all ingredients in a food processor and blend until well-incorporated, set aside.
Grilled Corn
- Toss corn in olive oil in a medium bowl until well coated; add Tajín Clásico to bowl and toss until coated with seasoning.
- Grill corn on 450 degree Fahrenheit direct heat for about 6 minutes total, turning halfway through, until corn is golden brown and slightly charred.
- Remove corn from grill and use a sharp knife to remove kernels; keep warm until serving.
Guacamole
- Place all ingredients in a medium mixing bowl, add a pinch of salt and pepper, and use a potato masher to mash avocados to desired consistency.
- Use a spoon to mix all ingredients until well incorporated; season to taste with salt and pepper.
Flat Iron Steak
- Pat steaks dry, season liberally with salt and pepper, and equally season with cumin and paprika; let sit on counter for 10 minutes and then place seasoned steaks in a large resealable bag.
- Pour steak marinade over steaks and marinade in refrigerator overnight or at least 4 hours.
- Pre-heat grill to 450 degrees Fahrenheit direct heat and lightly oil grill grates with grapeseed oil.
- Remove steaks from refrigerator and bring to room temperature over 20 to 25 minutes.
- Grill steaks for about 4 minutes on each side for medium-rare doneness; for different desired cooking doneness, refer to Omaha Steaks doneness guide. Rest steaks for 6 minutes and cut into 1/2” slices.
- To assemble tostadas, place a thin layer of guacamole on base, followed by 4 to 5 steak slices, about one teaspoon of pickled onions, about 2 tablespoons of grilled corn, a drizzle of coconut-chili mayo, and about a teaspoon of cilantro and lightly finish with sprinkling of Tajín Clásico on top.