Sunrise Steak Tostada Stacker Recipe

Grilled flat iron steak paired with a vibrant tostada stacked with refried beans, red chile sauce, crumbled queso fresco, creamy avocado, and pickled red onion, all topped with a sunny-side-up egg and a sprinkle of chili lime seasoning.

Step 1: Heat refried beans and red chile sauce. Hold hot for service.

Step 2: Season steak with salt and pepper. Mark both sides of steak on a grill over high heat. Once the steak is marked, move it off direct heat to another part of the grill with indirect medium heat or to an oven to finish cooking. Cook to 125°F internal temperature; remove from heat and let rest at least 5 minutes before slicing. 

Step 3: Add 1 Tbsp. of refired beans in the center of the plate to keep tostada from sliding around. Then start your base layer with a crispy tostada.

Step 4: (Bottom Layer) Spread a layer of refried beans on top of the base tostada. Plate half of the avocado fanned out over beans. Spoon some of the red chile sauce over the avocado then sprinkle some of the queso fresco over the sauce.

Step 5: (Top Layer) Add another tostada spread with refired beans on top of bottom layer, fan out the rest of the avocado over the beans and spoon more red chile sauce over the tostada. Add the sunny side egg on top of the stacker. Garnish with more queso fresco and dash of chili lime salt.

Step 6: Slice steak and plate fanned in a semi-circle around tostada stacker.

Step 7: Finish with a drizzle of crema and garnish with thin sliced radish, fresh cilantro, and pickled red onions. 

Step 8: Serve with lime wedges on the side.

Sub-Recipe Directions

Pickled Red Onion

Step 1: In a sauce pot over medium heat bring water and vinegar to a boil. Remove from heat and whisk in salt and sugar to dissolve.

Step 2: Pour over red onions while still hot.

Step 3: Allow to cool before using.