Flank Steak and Egg Tostadas


  1. Season the steak with salt and pepper and cook to desired temperature over hot grill.
  2. Dice peppers, onions, and mushrooms and sauté in pan.
  3. Combine the liquid eggs and the heavy cream and whip together with salt and pepper and pour into pan with produce.
  4. Scramble the eggs with the sautéed veg and reserve.
  5. Pour the Birria liquid into a bowl and dip each tortilla into the liquid and then crisp up on flat top till crispy.
  6. Lay tortillas down and spread the avocado puree evenly across each one.
  7. Slice the steak and lay on top. Take egg mixture and place on top of steak.
  8. Garnish with salsa, green onions, cotija cheese. Serve with lime wedges.


  • 6 oz Braveheart® Black Angus Beef Steak(s), Flank
  • 2 Contigo® Tortilla(s), Corn 6-inch
  • 6 oz Natures Best Dairy® Liquid Eggs
  • 4 tbsp Contigo® Fire Roasted Salsa
  • 4 tbsp Contigo Avocado Pulp
  • 1/4 cup Nature's Best Dairy® Cream, Heavy
  • 3 pieces Peak Fresh Produce® Mushroom(s)
  • 3 tbsp Peak Fresh Produce® Pepper(s), Bell
  • 3 tbsp Peak Fresh Produce® Onion(s), Red
  • 2 tbsp Peak Fresh Produce® Onion(s), Green
  • 3 tbsp Contigo Cotija Cheese
  • 1 cup Contigo® birria marinade
  • Peak Fresh Produce® Lime(s), for garnish
  • salt and pepper, to taste