Grilled Tostadas with Radish Salad

Grilled Tostadas with Radish Salad

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 8 servings

Here is a great way to use leftover steak from a barbeque night. Thinly cut the steak against the grain into long, thin strips and sprinkle with some sea salt and freshly ground pepper before using.


  • 8 radishes, very thinly sliced
  • 1 jalapeño, very thinly sliced
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • Sea salt and freshly ground pepper
  • Fried Tostada Shells or 8 store-bought tostadas
  • 3/4 cup sour cream
  • 5 cups finely shredded iceberg lettuce
  • thinly sliced cooked steak
  • 1/4 cup cilantro leaves
  • Lime wedges, for serving


  1. Place the radishes, jalapeño, red onion, olive oil, lime juice, cilantro and a few pinches of salt and pepper into a bowl and toss to combine.
  2. Place the tostada shells onto plates and spread with the sour cream. Top with the iceberg lettuce, the slices of steak and the radish salad. Serve squeezed with a bit of lime from the wedges.

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