Beef Sirloin Tostadas


  1.  Thinly slice Surety sirloin flap meat across the grain.
  2. Powder dried porcini mushrooms in a spice grinder.
  3. In a small bowl, add sliced meat, dried porcini powder, 2 oz. Piancone extra virgin olive oil, and West Creek clover honey. Mix thoroughly and let the meat marinate for 2 hours minimum

  4. Season Portobello mushroom with the 2 oz.  Piancone extra virgin olive oil, salt and pepper. Cook until tender then slice into julienne strips

  5. In a separate bowl, add grated jicama, carrot shred, chopped cilantro, tender Portobello strips, flame roasted corn kernels, 3 oz. extra virgin olive oil, rice wine vinegar, salt and pepper to taste. Mix sour cream with piri piri seasoning and the juice of one lemon

  6. Deep fry tortillas until golden brown and crispy

  7. Sauté sliced marinated sirloin flap in a hot pan to your desired doneness

  8. Build tostadas from the bottom up using, piri piri sour cream, sautéed sirloin flap, jicama Portobello slaw, grated Cotija cheese, and a sprinkle of smoked paprika.


  • 6 oz Surety Beef Sirloin Flap Meat
  • 2 tbsp Peak Fresh Produce® Carrot(s), shredded
  • 2 tbsp Peak Fresh Produce® Cilantro
  • 4 tbsp West Creek® Honey, clove
  • 3 each Contigo® Tortilla(s), Corn
  • 3 tbsp Contigo Cotija Cheese , grated
  • 2 tbsp Flame Roasted Corn
  • 1/4 cup jicama(s)
  • 1 each Peak Fresh Produce® Lemon(s)
  • 1 each Peak Fresh Produce® Mushroom(s), Portobello
  • 7 oz Piancone® Oil, Olive, Extra Virgin, unfiltered
  • 1 tbsp paprika, smoked
  • 1 tbsp Piri Piri Seasoning
  • 6 tbsp Porcini , dried
  • 2 tbsp rice wine vinegar, unseasonded
  • 1/4 cup Nature's Best Dairy® Sour Cream