Asada Tostadas on the Blackstone Griddle

Karina says these Asada Tostadas are the kind of griddle magic that can turn any mood around—crispy tortillas, juicy ranchera, and her signature spicy guac all piled high. She loves how the fresh guac, bright lemon, and perfectly seasoned steak come together in every single bite. And if you ask her, one bite is all it takes to remember why this is her go-to recipe every time.

Tostadas de Asada: https://blackstoneproducts.com/blogs/recipes/tostadas-de-asada

Ingredients
Asada
2 lbs ranchera steak
1 tbsp Blackstone Street Taco seasoning
1 tbsp Chef Merito Steak & Meat seasoning
1 tsp garlic powder
Juice of 1 lemon

Tostadas
Corn tortillas (as needed)

Guacamole
4 ripe avocados
2 jalapeños, finely chopped
1/2 small white onion, finely chopped
1 Roma tomato, diced
1 small bunch cilantro, chopped
Juice of 2–3 lemons
1 tsp Knorr chicken bouillon
Salt and black pepper, to taste

To Serve
Sour cream
Salsa of choice
Queso cotija, crumbled

Directions
1. Place the ranchera steak in a bowl and season with Street Taco seasoning, Chef Merito seasoning, garlic powder, and lemon juice. Toss to coat evenly and let it briefly marinate.

2. Preheat the Blackstone griddle to medium-high heat. Cook the steak until fully done and slightly charred, then chop into bite-sized pieces and set aside.

3. Add the corn tortillas to the griddle and cook until golden and crisp on both sides. Remove and let them cool so they finish crisping into tostadas.

4. For the guacamole, combine the jalapeño, onion, tomato, and cilantro in a bowl. Add the avocados and gently mash, leaving some texture. Stir in lemon juice, Knorr, salt, and pepper. Adjust seasoning to taste.

5. To assemble, spread each tostada with guacamole, then add chopped asada. Drizzle with sour cream, spoon on your favorite salsa, and finish with cotija cheese.

6. Serve immediately for the best crunch.

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