Iberico Pork Steak Tostadas
Description
If you’ve ever wanted to cook an “expensive” cut without overcomplicating it—this is it. These Iberico Pork Flank Steak Tostadas prove you don’t need a long ingredient list or fancy technique to make something seriously craveable. Just a hot griddle, a quick sear, and a simple build that lets the pork shine.
Ingredients
- 1.5 lb. Iberico pork flank steak
- 2 Tbsp. olive oil
- Blackstone Citrus Garlic Mojo seasoning
- Juice of 1/2 lime
- 1/2 cup sour cream
- 1/2 lime, juiced
- Pinch of salt
- Chopped chipotle peppers in adobo (add to taste (more peppers make it spicier))
- 8 corn tortillas
- Neutral oil (for frying or griddling)
- shredded cabbage or lettuce
- guacamole
- crumbled cotija cheese
- fresh cilantro, chopped
Pork
Chipotle crema
Tostadas
Instructions
- 1 1. Season the pork - pat the Iberico pork dry, then coat with olive oil, lime juice, and seasoning. Let it sit at room temp for 20–30 minutes so the fat can relax and absorb flavor.
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2. Make the crema by mixing sour cream, lime juice, a pinch of salt, and the chopped chipotle peppers. Thin with a splash of water if needed for drizzling.- 3
3. Preheat your griddle to medium-high heat. You want a hot surface to get a good sear without overcooking the pork.- 4
4. Place the pork flank steak directly on the griddle. Cook for about 3–4 minutes per side, depending on thickness. Iberico is best when slightly pink in the center (around medium). Remove and let rest for 5–10 minutes, then slice thinly against the grain.- 5
5. Crisp the tortillas by lightly oiling the griddle and toasting the corn tortillas until golden and crisp. You can press them slightly for that tostada-style crunch.- 6
6. Build your tostadas with a guacamole base, then steak, lettuce, cheese, crema, and cilantro - serve.
pork, steak, iberico, griddle, tostadas, mexicanThank you for sharing this recipe! Be sure to share on social media and use #griddleup
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