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Flat-Iron Steak Tostadas

Flavorful flat-iron steak tostadas with roasted poblano, avocado & serrano crema topped with spicy tomatoes, queso fresco, thinly sliced onion & cilantro. Used Spice Tribe California Love All Purpose Chile Blend – so fresh, so perfect for #tacotuesday.



  • 1 medium poblano pepper
  • 2 cloves garlic
  • 1 medium avocado
  • 2 tbsp sour cream
  • 1 serrano pepper, chopped
  • Zest and juice of 2 limes
  • 1/2 tsp cumin powder
  • 1/4 cup chopped cilantro
  • Salt to taste


  • 8 corn tortillas
  • Neutral oil for frying


  • 5 cups sliced cherry tomatoes seasoned with salt, California Love & pepper to taste
  • 1/4 cup finely sliced white onion
  • 1/2 cup crumbled queso fresco
  • Optional to serve: fresh cilantro, sliced serrano pepper, lime wedges, cold beer

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CREMA (can be made up to one day ahead)

      1. Preheat oven to 400°F. 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.


    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 (400°F), sear steak on both sides for 5-7 minutes per side until the internal temp is 130°F (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!


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