Hot sauce steak tostadas

Name: Hot sauce steak tostadas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 g British thick-cut rump steaks; 1 tbsp Cholula Original Hot Sauce, plus extra to serve; 435 g can or 430g pack refried beans; 8 Mexican soft taco wraps; ¼ Essential Iceberg Lettuce, finely shredded (about 100g); 150 g Essential Greek Feta, crumbled; 25 g pack fresh coriander, leaves picked, to serve (optional)

Popular in Mexico, tostadas are crunchy, toasted taco wraps that are used as a base for various toppings, including this spiced beef. Both the steaks and taco wraps can be barbecued or griddled.

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Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
Plusresting

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2 x 300g British thick-cut rump steaks
1 tbsp Cholula Original Hot Sauce, plus extra to serve
435g can or 430g pack refried beans
8 Mexican soft taco wraps
¼ Essential Iceberg Lettuce, finely shredded (about 100g)
150g Essential Greek Feta, crumbled
¼ x 25g pack fresh coriander, leaves picked, to serve (optional)

If cooking on a charcoal barbecue, prepare for direct cooking. If using a gas barbecue, preheat to 250ºC. Take the steaks out of the fridge 15 minutes before cooking; put on a plate and season. If using a griddle, heat until smoking hot when ready to cook.
Brush the steaks on each side with the hot sauce. Cook on the hot barbecue or griddle for 4 minutes on each side, turning them every 2 minutes to get plenty of char marks and ensuring all the cut surfaces are browned. Rest for 8 minutes.
While the steaks are resting, heat the refried beans according to pack instructions. Meanwhile, wipe clean the pan or barbecue rack used to cook the steaks to get rid of excess juices. Heat the tacos until slightly crisping and charred (about 30 seconds on each side).
To serve, spread 2 heaped spoonfuls of beans over each tostada and top with shredded lettuce. Finely slice the steaks and arrange on top, then scatter over the feta. Splash generously with hot sauce and scatter with coriander, if liked.

Cook’s tip

Leftover hot sauce is great for pepping up scrambled eggs. Alternatively, marble hot sauce through Greek yogurt as a dip for potato wedges, or stir into melted butter to spoon over steamed green vegetables.

Typical values per serving when made using specific products in recipe