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

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
Directions
- To make the Papaya slaw, mix all the ingredients together and hold in a cooler.
- Preheat a flat top grill to 350°F.
- Place the frozen Steak-EZE® BreakAway® Sirloin Beef Steak on the flat top grill.
- After the steak has cooked through about half of its thickness, flip it once.
- 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.
- To finish, toss the meat in the Sweet Thai Chili Sauce and hold hot for service.
To Build the Tacos
- Place a small amount of sour cream on the bottom of the plate.
- Add your first tostada shell to the plate.
- Add half of the meat and half of the slaw onto the tostada shell.
- Top with the second tostada shell and the remaining meat and Papaya Slaw.
Meal
Dinner
Lunch