Sweet Thai Tostada

Char Grilled Flat Steak is tossed in a Thai-style Sweet Chili Sauce, topped with a homemade Papaya Slaw, and served in a crispy corn tostada shell.



Main Ingredients

4 oz.Steak-EZE® BreakAway® Sirloin Beef Steak, Lightly Marinated
1 Tbsp.Sweet Thai Chili Sauce 
For garnishRed Cabbage, fine julienne 
2 each5.5” Mexican Original® Tostada Shell 

Papaya Slaw (Makes 2 oz.)

1 Tbsp. Garlic, chopped 
1 Tbsp. Peanut Butter 
1 each Jalapeno, julienne 
2 C. Papaya, julienne  
½ C. Carrot, julienne 
As needed Cilantro 
As needed Mint 
2 Tbsp. Lime Juice, fresh 
½ tsp. Sugar 
¼ tsp. Salt 
  1. To make the Papaya slaw, mix all the ingredients together and hold in a cooler.
  2. Preheat a flat top grill to 350°F.
  3. Place the frozen Steak-EZE® BreakAway® Sirloin Beef Steak on the flat top grill.
  4. After the steak has cooked through about half of its thickness, flip it once.
  5. As the meat slices begin to cook, separate them with a spatula and add any desired seasonings. The steak should have an even brown appearance when completely cooked.
  6. To finish, toss the meat in the Sweet Thai Chili Sauce and hold hot for service.


To Build the Tacos

  1. Place a small amount of sour cream on the bottom of the plate.
  2. Add your first tostada shell to the plate.
  3. Add half of the meat and half of the slaw onto the tostada shell.
  4. Top with the second tostada shell and the remaining meat and Papaya Slaw.
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