Flavorful flat-iron steak tostadas with roasted poblano, avocado & serrano crema topped with spicy tomatoes, queso fresco, thinly sliced onion & cilantro. Used @spicetribe California Love all-purpose Chile blend – so fresh, so perfect for #tacotuesday.

Ingredients

• 1 lb flat-iron steak
• 1 tsp salt
• 1.5 tsp California Love All Purpose Chile Blend
• 1 tbsp neutral oil

CREMA

• 1 medium poblano pepper
• 2 cloves garlic
• 1 medium avocado
• 2 tbsp sour cream
• 1 serrano pepper, chopped
• Zest and juice of 2 limes
• .5 tsp cumin powder
• .25 cup chopped cilantro
• Salt to taste

TOSTADA SHELLS

• 8 corn tortillas
• Neutral oil for frying

TOPPINGS

• 5 cup sliced cherry tomatoes seasoned with salt, California Love & pepper to taste
• .25 cup finely sliced white onion
• .5 cup crumbled queso fresco
• Optional to serve: fresh cilantro, sliced serrano pepper, lime wedges, cold beer

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Directions

CREMA (can be made up to one day ahead)

1. Preheat oven to 400F. Drizzle poblano + garlic with a little oil and roast for 15-20 minutes
2. Peel skin & remove seeds. Combine with other ingredients in a food processor & pulse until smooth.

STEAK

1. Rub flat-iron steak with oil, salt + California Love chile blend.
2. Cover and set aside for minimum 30 minutes at room temperature.
3. Preheat a griddle pan to high (400F), sear steak on both sides for 5-7 minutes per side until the internal temp is 130F (medium rare). Remove from heat to rest.
4. Fry corn tortillas in oil over medium heat until golden right before serving. Drain on a paper towel
5. Top with crema, sliced steak and other toppings. Serve!