Flank Steak and Egg Tostadas
Flank Steak and Egg Tostadas
Directions
- Season the steak with salt and pepper and cook to desired temperature over hot grill.
- Dice peppers, onions, and mushrooms and sauté in pan.
- Combine the liquid eggs and the heavy cream and whip together with salt and pepper and pour into pan with produce.
- Scramble the eggs with the sautéed veg and reserve.
- Pour the Birria liquid into a bowl and dip each tortilla into the liquid and then crisp up on flat top till crispy.
- Lay tortillas down and spread the avocado puree evenly across each one.
- Slice the steak and lay on top. Take egg mixture and place on top of steak.
- Garnish with salsa, green onions, cotija cheese. Serve with lime wedges.
Ingredients
- 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
Chef Eric Weil - Chef, Performance Foodservice - Metro NY
