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.

Sweet Thai Tostada

tostada.jpg

Ingredients

Serves
1

Main Ingredients

1 Tbsp.

Sweet Thai Chili Sauce

For garnish

Red Cabbage, fine julienne 

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

Show ingredients

Directions

  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.
Meal
Dinner
Lunch