Steak Tostadas with Fresh Peach Salsa

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 3 servings 1x


  • 1.5 lb flank or skirt steak
  • 1/8 cup red wine vinegar
  • 1/8 cup soy sauce
  • 1 teaspoon garlic powder
  • juice of 1 lime
  • 1/2 teaspoon each, salt and pepper
  • 2 medium peaches
  • 1 large tomato
  • 1/4 small red or white onion, diced
  • 1/2 jalapeno pepper, seeded & minced
  • juice from 1 lime
  • 1 teaspoon honey
  • salt and pepper to taste
  • 6 corn tortillas
  • vegetable or other flavorless oil


  1. To marinate the meat, combine steak, vinegar, soy sauce, garlic powder and salt and pepper into a ziplock bag. Marinate in the fridge for at least 2 hours and up to overnight.
  2. Meanwhile, to prepare the salsa, dice the peaches and tomato into a 1/8-inch dice. Add them to a small bowl along with the diced onion, minced jalapeno pepper, lime juice, and honey. Season to taste with salt and pepper.
  3. To make the tostada shells, preheat the oven to 400F degrees. Brush each side of the corn tortilla with a smidge of vegetable oil. Cook for 5 minutes and them turn tortillas over and cook for another 5 minutes until shells are lightly brown and crispy.
  4. To grill the steak, remove from fridge 20 minutes before you plan on grilling. Turn grill on to medium-high. Sear meat and turn heat down to medium. Cook for 5 minutes, untouched. Flip meat and cook for 4-5 minutes more. Turn heat back up to medium high so you get a nice sear on the other side. Remove steak from grill and let rest 10 minutes before slicing against the grain.
  5. Divide meat between 6 tortillas and top with desired amount of salsa and serve with romaine lettuce and lime wedges if desired.


  • Serving Size: 2 tostadas